Contents
4
Using the MasterChef programs
............................................................................
52
Notes on using these programs
........................................................................
53
Favorites
...............................................................................................................
54
Creating a Favorite
.................................................................................................
54
Starting a Favorite
..................................................................................................
56
Changing Favorites
................................................................................................
57
Changing cooking stages
.................................................................................
57
Changing the name
...........................................................................................
57
Deleting a Favorite
.................................................................................................
58
Bake
......................................................................................................................
59
Roast
.....................................................................................................................
61
Roast Probe
...........................................................................................................
62
How the roast probe works
..............................................................................
62
When to use the roast probe
............................................................................
62
Important notes regarding the roast probe
.......................................................
63
Using the roast probe
.......................................................................................
63
Time left display
................................................................................................
64
Using residual heat
...........................................................................................
65
Slow Roasting
......................................................................................................
66
Using the Slow Roasting function
..........................................................................
67
Adjusting the Slow Roasting temperature
.............................................................
68
Broil
.......................................................................................................................
69
Special Modes
......................................................................................................
72
Defrost
...................................................................................................................
73
Dehydrate
...............................................................................................................
74
Reheat
....................................................................................................................
75
Warm-up Cookware
...............................................................................................
75
Proof
.......................................................................................................................
76
Pizza
.......................................................................................................................
76
Sabbath Program
...................................................................................................
77
Gentle Bake
...........................................................................................................
78
Canning
..................................................................................................................
79
Frozen food
............................................................................................................
80
Cleaning and care
................................................................................................
81
Unsuitable cleaning agents
....................................................................................
81
Tips
........................................................................................................................
82
Normal soiling
........................................................................................................
82
Roast Probe
......................................................................................................
82