User Manual

28 English
Operations
Mode Instruction
Bake
• This is for cakes, cookies, and casseroles. Always preheat the oven.
• Baking temps/times vary with
ingredients and cookware size/shape.
• Dark or nonstick coatings may cook faster with more browning.
NOTE
Convection baking: It is normal for the fan to turn on/off during baking.
Convection
Bake
•
•
Uses a fan to circulate oven heat evenly and continuously.
Better heat distribution provides even cooking and excellent
results, even for multi-rack use.
• Breads and pastries brown more evenly.
Convection
Roast
• Good for cooking large, tender cuts of meat uncovered; the fan
circulates oven-heated air evenly all around the food.
• Meat and poultry are browned on all sides as if rotisserie-cooked.
• Juices are sealed in quickly for moist, tender results and richly
browned meat.
Broil
• For cooking tender cuts of meat, fish, and poultry up to 1" thick by
direct heat.
• High heat cooks quickly, providing a rich, brown exterior.
• Always preheat the oven for 5 minutes.
• See Broiling recommendation guide, pg. 40.
Pure Conv.
Sear
• Uses the convection element and fan
• Best for game hens, chickens, stuffed/unstuffed turkeys, turkey
breasts, pork tenderloin, and pork-loin roasts.
• For the first 15 minutes, meat is cooked 75 °F (42 °C) higher than
the set temp to trap the meat's natural juices.
Convection
Broil
•
•
Similar to Broil, but with air circulation by oven fan.
In this mode, the broil element cycles on and off to maintain oven
temperature, while the fan circulates hot air.
• For gentle browning and trapping of natural juices of thicker cuts of
meat, fish, and poultry.
• For optimum browning, preheat for 5 min.
Steam Bake
• For baking breads, pastries, and desserts; increases moisture
content and improves texture/flavor.
• See Steam cook recommendation guide, pg. 40.