Users Manual

English 39
Operations
Mode Instruction
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.
Steam Roast
• For roasting meats and poultry; maintains a crispy surface while
trapping juices for a moist and tender result.
• See Steam cook recommendation guide, pg. 40.
Dual, Four-
Part Pure
Convection
• Uses the convection element and fan.
• Uniform air circulation lets you use more oven space.
• For single-/multi-rack baking, roasting, and complete meals.
• Many foods (e.g., pizza, cake, cookies, biscuits, muffins, rolls, and
frozen convenience foods) can be prepared on 2-3 racks at a time.
• Good for whole, roasted duck, lamb shoulder, short leg of lamb.