Owners Manual
Table Of Contents
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- en-us
- Table of contents
- 1 IMPORTANT SAFETY INSTRUCTIONS
- 2 Preventing material damage
- 3 Environmental protection and energy-saving
- 4 Familiarizing yourself with your appliance
- 5 Accessories
- 6 Before using for the first time
- 7 Oven operation
- 7.1 Setting the heating mode and temperature
- 7.2 Turning the oven off
- 7.3 Temperature range by heating mode
- 7.4 Heating time limitation
- 7.5 Fast preheat
- 7.6 Meat probe
- 7.7 Turning the panel lock on or off
- 7.8 Kitchen timer
- 7.9 Oven timer
- 7.10 Sabbath mode
- 7.11 Basic settings
- 7.12 General tips for heating modes
- 7.12.1 How to use bake mode
- 7.12.2 How to use convection bake mode
- 7.12.3 How to use convection multi-rack/true convection mode
- 7.12.4 How to use pizza mode
- 7.12.5 How to use roast mode
- 7.12.6 How to use convection roast mode
- 7.12.7 How to use convection broil mode
- 7.12.8 How to use proof mode
- 7.12.9 How to use warm mode
- 7.13 Getting the best results
- 8 Cooktop operation
- 8.1 Turning the cooktop on
- 8.2 Turning the cooktop off
- 8.3 Cooking zone settings
- 8.4 Recommended cooking settings
- 8.5 FlexInduction™ cooking zone
- 8.5.1 Cookware recommendations for the flexible cooking zone
- 8.5.2 Using the flexible zone as two separate cooking zones
- 8.5.3 Activating the FlexInduction™ function
- 8.5.4 Changing the power level for the flexible cooking zone
- 8.5.5 Adding cookware to the flexible cooking zone
- 8.5.6 Deactivating the FlexInduction™ function
- 8.6 PowerMove® function
- 8.7 Kitchen timer
- 8.8 Count-up timer
- 8.9 SpeedBoost®
- 8.10 ShortBoost
- 8.11 Keep warm
- 8.12 AutoChef®
- 8.13 Panel lock
- 8.14 Wipe protection
- 8.15 Basic settings
- 8.16 Energy consumption display
- 8.17 PowerManager function
- 8.18 Induction cooking
- 9 Warming drawer operation
- 10 Cleaning and maintenance
- 11 Troubleshooting
- 12 Disposal
- 13 Customer service
- 14 STATEMENT OF LIMITED PRODUCT WARRANTY
- fr-ca
- Table des matières
- 1 IMPORTANTES CONSIGNES DE SÉCURITÉ
- 1.1 Définitions des termes de sécurité
- 1.2 Indications générales
- 1.3 Utilisation prévue
- 1.4 Restriction sur le groupe d'utilisateurs
- 1.5 Utilisation sécuritaire
- 1.6 Sécurité des enfants
- 1.7 Sécurité alimentaire
- 1.8 Fonction de nettoyage
- 1.9 Installation et entretien appropriés
- 1.10 Mises en garde conformément à la proposition 65 de l'État de Californie
- 2 Prévenir les bris matériels
- 3 Protection de l'environnement et économies
- 4 Description de l'appareil
- 5 Accessoires
- 6 Avant d'utiliser pour la première fois
- 7 Fonctionnement du four
- 7.1 Réglage du mode de chauffage et de la température
- 7.2 Éteindre le four
- 7.3 Plage de température par mode de chauffage
- 7.4 Limitation du temps de chauffage
- 7.5 Préchauffage rapide
- 7.6 Sonde thermométrique
- 7.7 Activer ou désactiver le verrouillage du panneau
- 7.8 Minuterie de cuisine
- 7.9 Minuterie du four
- 7.10 Mode sabbat
- 7.11 Réglages de base
- 7.12 Conseils généraux pour les modes de chauffage
- 7.12.1 Comment utiliser le mode de cuisson
- 7.12.2 Comment utiliser le mode de cuisson par convection
- 7.12.3 Comment utiliser le mode de convection multi-grille/vraie convection
- 7.12.4 Comment utiliser le mode pizza
- 7.12.5 Comment utiliser le mode de rôtissage
- 7.12.6 Comment utiliser le mode de rôtissage par convection
- 7.12.7 Comment utiliser le mode de cuisson au gril par convection
- 7.12.8 Comment utiliser le mode de fermentation
- 7.12.9 Comment utiliser le mode maintenir au chaud
- 7.13 Obtenir les meilleurs résultats
- 8 Fonctionnement de la table de cuisson
- 8.1 Mise en marche de la table de cuisson
- 8.2 Mise à l'arrêt de la table de cuisson
- 8.3 Paramètres de la zone de cuisson
- 8.4 Paramètres de cuisson recommandés
- 8.5 Zone de cuisson FlexInduction™
- 8.5.1 Recommandations de batterie de cuisine pour la zone de cuisson flexible
- 8.5.2 Utilisation de la zone flexible comme deux zones de cuisson séparées
- 8.5.3 Activer la fonction FlexInduction™
- 8.5.4 Modification du niveau de puissance de la zone de cuisson flexible
- 8.5.5 Ajout d'ustensiles de cuisine à la zone de cuisson flexible
- 8.5.6 Désactivation de la fonction FlexInduction™
- 8.6 PowerMove® fonction
- 8.7 Kitchen timer
- 8.8 Count-up timer
- 8.9 SpeedBoost®
- 8.10 ShortBoost
- 8.11 Garder au chaud
- 8.12 AutoChef®
- 8.13 Verrouillage du panneau
- 8.14 Protection essuyageProtection essuyage
- 8.15 Réglages de base
- 8.16 Affichage de la consommation énergétique
- 8.17 Fonction PowerManager
- 8.18 Cuisson par induction
- 9 Fonctionnement du tiroir réchaud
- 9.1 Niveaux du tiroir réchaud
- 9.2 Allumer le tiroir réchaud
- 9.3 Éteindre le tiroir réchaud
- 9.4 Utilisation du tiroir réchaud en mode Sabbat
- 9.5 Réchauffer des bols et des assiettes vides
- 9.6 Mettre croustillant des articles rassis
- 9.7 Conseils généraux pour le tiroir réchaud
- 9.8 Recommandations de température du tiroir réchaud
- 10 Nettoyage et entretien
- 11 Dépannage
- 12 Élimination
- 13 Service à la clientèle
- 14 ÉNONCÉ DE LA GARANTIE LIMITÉE DU PRODUIT
Oven operation en-us
23
¡ Use a high-sided broil pan or roasting pan. Cover dish
with a lid or foil for less tender cuts of meat.
¡ For less tender cuts of meat, add liquids, such as water,
juice, wine, bouillon or stock for flavor and moisture.
¡ Roasting bags and using a liquid are suitable for use in
this mode.
¡ When roasting whole chicken or turkey, tuck wings be-
hind back and loosely tie legs with kitchen string.
How to use convection roast mode
Use the convection roast mode for preparing tender cuts
of meat and poultry. It is also suitable for roasting vegeta-
bles.
The benefits of convection roast mode include as much as
25% faster cooking than non-convection modes and rich,
golden browning.
Note
¡ Preheating the oven is not necessary.
¡ Use the same temperature as indicated in the recipe.
¡ Check doneness early, since roasting time may de-
crease.
¡ Do not cover meat or use cooking bags.
¡ Use a broil pan with a rack and grid or a shallow, uncov-
ered pan with a rack for roasting.
¡ Use a meat thermometer to determine the internal tem-
perature of the meat.
¡ If the meat is browned to your liking, but is not yet done,
foil can be placed over the meat to prevent overbrown-
ing.
¡ Let meat stand covered with foil 10-15 minutes after re-
moving it from the oven.
How to use convection broil mode
Use the convection broil mode for cooking thick, tender
cuts of meat, poultry and fish. Convection broil is not rec-
ommended for browning breads, casseroles and other
foods.
In addition to the benefits of standard broiling, convection
broiling is faster.
Note
¡ Always use convection broil with the oven door closed.
¡ Preheat the oven for 3 to 4minutes. Do not preheat for
more than 5minutes.
¡ Steaks and chops should be at least 1½" (4cm) thick.
¡ Use the broil pan and grid or a deep pan with a metal
rack, for broiling.
¡ Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to pre-
vent smoking and spattering.
¡ Turn meats once during the recommended cook time.
Fish does not need to be turned.
¡ Never use heat-proof glass, such as Pyrex®; it cannot
tolerate the high temperature.
How to use proof mode
Use the proof mode to raise yeast dough.
Note
¡ Start with a cool oven when using the proof mode.
¡ Allow frozen dough to thaw first.
¡ The ideal temperature for proofing will be maintained
until the mode is turned off. Dough has proofed when it
has doubled in size.
¡ Loosely cover the bowl or pan and use any rack that ac-
commodates the size of the container.
¡ Keep the door closed and use the oven light to check
the rising of the dough.
Size Time in min.
Loaf, 1lb (4.5kg) 60-75
Rolls, 0.1lb (50g) 30-45
How to use warm mode
Use the warm mode to keep hot, cooked foods at serving
temperature.
CAUTION
Food may spoil when kept warm for too long.
▶
Do not use the warm mode to heat cold food.
▶
Be sure to maintain proper food temperature. The
USDA recommends holding hot food at 140°F (60°C)
or warmer.
▶
DO NOT warm food longer than one hour.
Note
¡ ALWAYS start with hot food. DO NOT use this mode to
heat cold food other than for crisping crackers, chips,
and dry cereal.
¡ Serving dishes, plates, and cups may be kept warm
with this mode.
¡ Foods that must be kept moist should be covered with a
lid or aluminum foil.
¡ Aluminum foil may be used to cover food. Use only
heat-safe dishes.
¡ DO NOT open the oven door unnecessarily. Opening
the door will reduce the temperature of the oven.
¡ When keeping cooked food warm, allow time for the
oven to preheat before placing the item in the oven.
7.13 Getting the best results
¡ Minimize opening the oven door.
¡ Use the rack position recommended by the recipe.
¡ Use the bakeware recommended in the recipe.
¡ Store pans outside the oven. An extra pan without food
affects the browning and cooking.
¡ The type of pan used affects the browning.
– For tender, golden brown crusts, use light non-stick/
anodized or shiny metal pans.
– For brown crisp crusts, use dark non-stick, anodized
or dark, dull metal pans or glass bakeware. These
may require lowering the bake temperature 25°F.
Preheating the oven
¡ Most cooking times in recipes are designed for a pre-
heated oven and require that the oven already be at a
certain temperature before cooking starts. Refer to your
recipe for preheating recommendations.
¡ Preheating time depends on the temperature setting
and the number of racks in the oven.
Bakeware type
¡ Metal bakeware with or without a non-stick finish, heat-
proof glass, glass-ceramic, pottery, or other utensils are
suitable for the oven.
¡ Suitable cookie sheets have a small lip on one side.
Heavy sheets or those with more than one side may af-
fect the baking time.
Pan placement
¡ Allow at least 1'' (2.5cm) of space between the pans
and the oven walls so heat can circulate around each
pan.