TMIO PS302SS00 Manuale Utente
• Confirm your settings
• If any changes are required, select each button individually to
• If any changes are required, select each button individually to
make changes
• Select
Start to begin cooking
• Select
Off to cancel cycle
• The oven will shut off when probe temperature is reached
• Select
• Select
Clear to return to the Main Screen
Adjust Settings:
• Takes you back to the Confirm screen to change Meat Settings,
• Takes you back to the Confirm screen to change Meat Settings,
Probe Temperature, Weight & Time/Unit, Cook Method, Oven
Temperature, and/or Mealtime
Temperature, and/or Mealtime
PROBE COOKING
Probe Cooking
(Continued)
BROIL
Broil
Your oven is equipped with Convection Broiling providing air circulation from the air at the rear of the
oven. Convection Broiling has the advantage of broiling food slightly quicker than conventional. Broiling
is a dry-heat cooking method using direct or radiant heat. It is used for small individualized cuts such
as steaks, chops, and patties. Broiling is most successful for cuts of meat 1-2 inches thick. Your oven
contains a top broil element to provide additional flexibility for broiling foods such as stuffed lobster and
for top browning casseroles, meringues, etc. Broiling speed is determined by the distance between
the food and the broil element. For fast broiling, food may be as close as 2 inches to the broil element.
Fast broiling is best for meats where rare to medium doneness is desired. For slow broiling, allow
approximately 4 inches between the top surface of the food and the broil element. Slow broiling is best
for chicken and ham in order to prevent over browning it. The Broil feature is not available in Cook Later.
oven. Convection Broiling has the advantage of broiling food slightly quicker than conventional. Broiling
is a dry-heat cooking method using direct or radiant heat. It is used for small individualized cuts such
as steaks, chops, and patties. Broiling is most successful for cuts of meat 1-2 inches thick. Your oven
contains a top broil element to provide additional flexibility for broiling foods such as stuffed lobster and
for top browning casseroles, meringues, etc. Broiling speed is determined by the distance between
the food and the broil element. For fast broiling, food may be as close as 2 inches to the broil element.
Fast broiling is best for meats where rare to medium doneness is desired. For slow broiling, allow
approximately 4 inches between the top surface of the food and the broil element. Slow broiling is best
for chicken and ham in order to prevent over browning it. The Broil feature is not available in Cook Later.
Broiling Tips:
• Never leave your oven unattended while broiling
• Always use a broiler pan and grid when broiling. They are designated to provide drainage of excess
• Never leave your oven unattended while broiling
• Always use a broiler pan and grid when broiling. They are designated to provide drainage of excess
liquid and fat away from the cooking surface to help prevent splatter, smoke, and fire.
• Slit fatty edge of meat to keep from curling
• Lightly grease broiler tray to prevent sticking
• Brush chicken and fish with butter several times throughout broiling to prevent them from drying out
• Broil first side slightly more than half the recommended time, season, and turn. Season second side just before removing.
• Always pull rack out to stop position before turning or removing food
• Use tongs or a spatula to turn meats
• Never pierce meat with a fork as this allows the juices to escape
• Remove the broiler pan from the oven when you remove the food to prevent the drippings from baking onto the pan
• While pan is hot, place damp paper towel over grid, drizzle with liquid dishwashing detergent, and pour water over
• Lightly grease broiler tray to prevent sticking
• Brush chicken and fish with butter several times throughout broiling to prevent them from drying out
• Broil first side slightly more than half the recommended time, season, and turn. Season second side just before removing.
• Always pull rack out to stop position before turning or removing food
• Use tongs or a spatula to turn meats
• Never pierce meat with a fork as this allows the juices to escape
• Remove the broiler pan from the oven when you remove the food to prevent the drippings from baking onto the pan
• While pan is hot, place damp paper towel over grid, drizzle with liquid dishwashing detergent, and pour water over
grid. This will make cleaning the pan easier.
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