Instructions for Use

10
Heating Modes - Steam Oven
Heating Modes - Steam Oven
Here, you can find descriptions of heating modes and
recommendations for best cooking results.
Also refer to the cooking charts following this section for
more information.
Only use original accessories supplied with your
appliance. These have been tailored to the oven cavity
and operating modes of your appliance.
Steam- assisted baking
Certain types of baked item (e.g. yeast-risen pastries) get
more and more glossy if baked with the Add Steam
mode. The baked item does not dry out as much.
Steam-assisted baking is only possible on one rack.
Some food turns out best if they are baked in several
stages. These dishes are indicated in the table.
True Convection
True Convection cooks with heat from a third element
behind the back wall of the oven. The heat is circulated
throughout the oven evenly by the convection fan.
True Convection is well suited for baking individual
serving-sized foods such as cookies and biscuits. It is
also good for baking on multiple racks (2 or 3) at the
same time. Baking cookies on all racks simultaneously is
possible. In this case, the baking time increases slightly.
Tips:
▯ Reduce recipe temperature by 25°F (5°C). Refer to
the cooking charts at the end of the manual for more
information.
▯ Always preheat the oven if the recipe recommends it.
▯ Place food on baking sheets with low sides or in
shallow, uncovered pans.
▯ Allow at least 1" to 1½" (2 to 3 cm) of air space
around all sides of the pan.
▯ Eliminate heat loss from the oven by using the window
to periodically check for doneness instead of opening
the door.
Convection Bake
Convection Bake uses heat emitted from the upper and
lower heating elements. The convection fan distributes
heat evenly throughout the oven cavity.
Convection Bake is well suited for cakes, breads,
casseroles and entrees. It is also recommended when
cooking on multiple racks since the heat from the top
and bottom of the oven are distributed evenly with help of
the fan.
Tips:
▯ Reduce recipe temperature by 25°F (5°C). Refer to
the cooking charts at the end of the manual for more
information.
▯ Always preheat the oven if the recipe recommends it.
▯ Place food on baking sheets with low sides or in
shallow, uncovered pans.
▯ Allow at least 1" to 1½" (2 to 3 cm) of air space
around all sides of the pan.
▯ Eliminate heat loss from the oven by using the window
to periodically check for doneness instead of opening
the door.
Bake
In Bake mode, the upper and lower elements cycle to
maintain the oven temperature. Bake mode can be used
to prepare a variety of food items from cake and pastries
to casseroles.
Tips:
▯ Always preheat the oven if the recipe recommends it.
▯ Baking time will vary with the size, shape and finish of
the bakeware. Shiny aluminum bakeware is
recommended for optimal food results. Dark metal
pans or nonstick coatings will bake faster and with
darker results. Insulated bakeware will lengthen the
bake time for most foods.
▯ Allow at least 1" to 1½" (2 to 3 cm) of air space
around all sides of the pan.
▯ Eliminate heat loss from the oven by using the window
to periodically check for doneness instead of opening
the door.
Convection Roast
Convection Roast uses heat from the top and bottom
elements as well as heat circulated by the convection
fan.
This mode is well suited for preparing tender cuts of
meat and poultry. It is also suitable for roasting
vegetables. Using Convection Roast can help reduce
cooking time by as much as 25% and allows for rich
golden browning on the food.
Tips:
▯ Preheating the oven is not necessary.
▯ Let meat stand covered with foil for 10-15 minutes
after removing it from the oven.
▯ If meat is browned to your liking but not yet
done, place foil over the meat to prevent
overbrowning.
▯ Use a broil pan with a rack and grid or a shallow
uncovered pan with a rack for roasting.
▯ Do not cover meat or use cooking bags.
▯ Check doneness early since roasting time may
decrease. Refer to the Meat and Poultry cooking chart
for examples.
▯ Use the same temperature as indicated in the recipe.
▯ Refer to the Meat and Poultry cooking chart for
recommended rack positions and cooking time.