Frigidaire GCWM3070AF handleiding
Handleiding
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• If self clean has heated the oven to a high temperature, allow
enough time for the oven to cool.
• If a power failure occurs during a cleaning cycle or if the function is
canceled before the oven was thoroughly cleaned, it may be
necessary to run another Self Clean cycle.
• If the oven temperature was high enough when Self Clean was
interrupted, the oven control may not allow another Self Clean cycle
to be set for up to 4 hours.
4.24 Steam Clean
The Steam Clean feature offers a chemical free and time saving
method to assist in the routine cleaning of small and light soils. For
heavier baked on soils use the Self Clean feature.
Be sure the oven is level and cool before starting Steam Clean. If the
oven temperature is above room temperature, a triple beep will be
heard, and the function will not start. Steam Clean produces best
results when started with a cool oven.
CAUTION!
Do not add bleach, ammonia, oven cleaner, or any other abrasive
household cleaners to the water used for Steam Clean.
Before cleaning any part of the oven, be sure all controls are
turned off and the oven is cool. There is a risk of burns!
To set a Steam Clean cycle:
1. Remove all racks and oven accessories.
2. Scrape or wipe loose debris and grease from the oven bottom.
3. Pour 1 cup of tap water onto the oven bottom. Close oven door.
4. Touch Oven Modes and touch Steam Clean
5. Touch START.
6. The time left for the Steam Clean cycle is shown on the display. Do
not open the door during this time. If door is open while in Steam
Clean, "d-O" will appear on the display after a few minutes.
7. When the Steam Clean cycle is complete, an alert will sound, and
the Off message will show on the display.
8. Press OFF to return display to show the time of day.
9. Carefully open the door when the Steam Clean is finished. Stand to
the side of the oven, hot air will come out from inside the oven.
10. Wipe oven cavity and bottom. Do not clean oven door gasket.
Avoid leaning or resting on the oven door glass while cleaning the
cavity.
Notes:
• Opening the oven door during the Steam Clean cycle prevents the
water from reaching the temperature needed to clean.
• For best results, clean oven immediately after the cycle is complete.
Steam Clean works best for soils on the oven bottom.
• A non-abrasive scouring pad, stainless steel sponge, plastic
scraper, or eraser style cleaning pad (without cleaner) can be used
for difficult soils. Moisten pads with water before use.
• Place a paper towel or cloth in front of the oven to capture any water
that may spill while wiping out.
• Do not leave the residual water in the oven for any length of time.
• Some condensation or water vapor may appear close to the oven
vent and the oven door glass. This is normal. The oven gasket may
become damp, do not wipe them dry.
• Local water sources often contain minerals (hard water). If hard
water deposits occur, wipe cavity with a 50/50 solution of water and
vinegar or 50/50 solution of water and lemon juice.
• Steam Clean cannot be programmed with a Delay Start feature.
• If the Steam Clean results are not satisfactory, run a Self Clean
feature.
4.25 Cooking with Food Probe
Use the probe feature for best results when cooking foods such as
roasts, hams, or poultry.
The Food Probe works with the following functions: Bake, Convection
Bake, Air Fry, Convection Roast, and Steam Roast.
The probe function, when set correctly, will signal an alert when the
internal food temperature reaches the desired set target temperature.
The probe settings for how the oven behaves should be set first in the
settings menu.
When active, the probe displays the internal food temperature which is
visible in the display during the cooking process. This eliminates any
guesswork or the need to open the oven door to check the
thermometer. For meats like poultry and roasts, using a probe to check
internal temperature is the safest method to ensure properly cooked
food.
For meats like poultry and roasts, using a probe to check internal
temperature is the safest method to ensure properly cooked food.
Proper placement of probe in food:
CAUTION!
Do not use kitchen utensils to pull on the probe cable or handles.
Always insert and remove the probe using the provided handles
and always use a pot holder to protect hands from possible burns.
Insert the probe so that the probe tip rests inside the center of the
thickest part of meat or food. For best results, do not allow the probe
temperature sensor to contact bone, fat, gristle, or the cookware.
• For bone-in ham or lamb, insert the probe into the center of lowest
large muscle or joint.
• For meat loaf or casseroles, insert the probe into center of food.
• When cooking fish, insert meat probe just above the gill.
• For whole poultry or turkey, fully insert the probe sensor into the
thickest part of the breast.
USDA recommended minimum internal cooking temperatures:
Food Type Internal Temp.
Ground meat and meat mixtures
Beef
1)
, Pork, Veal, Lamb
160 °F (71°C)
Turkey, Chicken 165 °F (74°C)
Fresh beef, veal, lamb
Medium rare + 145 °F (63°C)
Medium 160 °F (71°C)
Well Done 170 °F (77°C)
Chicken and Turkey, whole 165 °F (74°C)
Poultry Breasts, Roasts 165 °F (74°C)
Poultry Thighs, Wings 165 °F(74°C)
Stuffing (cooked alone or in bird) 165 °F (74°C)
Ham Fresh (raw) 160 °F (71°C)
Ham Pre-cooked (to reheat) 140 °F (60°C)
Eggs dishes 160 °F (71°C)
Leftovers and Casseroles 165 °F (74°C)
ENGLISH 19
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Productinformatie
| Merk | Frigidaire |
| Model | GCWM3070AF |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 3945 MB |
