User Giode

21
OVEN MODES
IMPORTANT!
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Use all the modes with the oven door closed.
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Heat may come from either the upper and lower areas of the cavity.
The fan is not used in this mode.
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Ideal for cakes and foods that require baking for a long time or at low temperatures.
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This mode is not suitable for multi-shelf cooking.
Ideal for moist foods that take a longer time to cook, such as rich fruit cake.
BAKE
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The oven fan circulates hot air from either the upper and lower areas of the cavity
and distributes it around the oven cavity.
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Food cooked on BAKE CONVECTION tends to brown more quickly than foods cooked
on BAKE.
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You may need to decrease the time from that recommended in traditional recipes or
reduce the baking time. For foods with a baking time of over an hour, reducing both
the temperature and time slightly may give the best results.
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Use BAKE CONVECTION at a low temperature: between WARM and 200°F – for drying
fruit, vegetables and herbs.
Ideal for single shelf baking that takes less than an hour to cook – foods such as muffins,
English scones, cupcakes and enchiladas.
BAKE CONVECTION
Dual fuel
models only
Dual fuel
models only