Users Manual

English38

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.