Product data

15
Baking
When you touch the BAKING key on the main menu, the
BAKING menu appears.
Deluxe Features
Baking Modes: Description:
Jump-In Temperature and
Cooking Suggestions:
BAKE
Uses only a heat source from below the food.
This mode is the stand-by, non-convection
mode. All baked items will turn out nicely in this
mode.
Jump-in temperature: 350°F. Follow original
times and temperatures.
PURE
CONVECTION™
Uses only convection heat. Best for multiple rack
items, cakes, tarts, puff pastries, cookies, free
form yeast breads, scones, mufns, and yeast
rolls. This mode is best for light colored and
delicate baked goods.
Jump-in temperature: 325°F. Lower standard
recipes by 25°F. For baking time, use the lowest
stated time in the recipe and add more time
if necessary. If multiple-rack baking with 3 or
more racks, increase time by 5-15 minutes on
average.
SURROUND BAKE
Uses heat sources that are above and below the
food. This mode is best for angel-food cake, fruit
cobblers, quick breads, soufés, and cheese-
cakes baked in a water bath. Egg-leavened
items turn out best in this mode because they
still get a nice rise without over-browning or
curdling. Thick battered breads, such as banana
bread, bake well in this mode because they cook
through while providing the correct amount of
browning.
Jump-in temperature: 350°F. No temperature or
time adjustments are necessary in this mode.
CONVECTION
BAKE
Uses a combination of convection cooking and
a heat source below the food. This mode is best
for fruit crisps, custard pies, double-crusted fruit
pies, quiches, yeast breads in a loaf pan, and
popovers. Also, items baked in a deep ceramic
dish or earthenware clay pots are best in this
mode. These are items in a deep pan that
require browning on the top and bottom.
Jump-in temperature: 325°F. Lower standard
recipes by 25°F. Since these items require a
longer cook time, convection bake time is on
average about 25% shorter. Set timer 15 min-
utes before the lowest stated temperature and
add more time if necessary.
SURROUND
CONVECTION
BAKE
Uses a combination convection cooking and heat
sources above and below the food. This mode
is best for bagels, biscuits, and pretzels. These
thin items are often in a shallow pan and require
dark browning on the top and bottom. This
mode will provide the quickest cook time and
the darkest overall browning for baked goods.
Jump-in temperature: 325°F. Lower standard
recipes by 25°F. Since these items cook for a
very short period of time, there are no time
adjustments.
The three basic styles of cooking in an oven are:
• Baking: Cooking dry goods such as cookies, cakes, soufés,
etc.
• Roasting: Cooking of meats over a period of time.
• Broiling: Cooking with an intense heat for a short
amount
of time.
As seen on the main menu diagram on the facing page,
there are 3 options available. When one of these three
keys is touched, the mode options available for that style
of cooking appear on the screen. When you select a mode
option for a particular cooking style the “jump-in” temper-
ature is shown for that mode. This is the temperature that
will automatically come up when you select the mode. To
change the temperature, just enter the desired tempera-
ture on the number keypad and touch START.
BAKE
PURE
CONV
SURR
BAKE
CONV
BAKE
SURR
CONV
HELP
▲ UPPER
12:25 PM
SELECT A BAKING MODE
Baking Modes