CSOven UCG V2

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Cooking Modes

MODE INDICATOR RANGE PROBE USES

Steam 90–210°F

(30–100°C)

• For foods typically boiled and foods that beneﬁt from gentle handling

such as seafood, vegetables, and rice.

Convection 90–440°F

(30–230°C)

• For foods that beneﬁt from even browning such as chicken, potatoes,

biscuits, and roasts. The convection fan distributes heat evenly for con-

sistent browning. Cooking temperatures may be 25° less and cooking

times may be 25% faster.

Convection Steam 180–440°F

(80–230°C)

• For foods that are tender inside and roasted or crisped outside. Steam,

along with the convection fan, transfer energy to food more eciently,

which helps the food retain moisture. Cooking temperatures may be 25°

less and cooking times may be 25% faster.

Convection Humid 90–440°F

(30–230°C)

• For foods that already have enough moisture such as cakes, casseroles,

grain dishes, and lasagna. The oven does not produce steam, but the

cavity remains sealed so the moisture created while cooking remains in

the oven. Cooking temperatures may be 25° less and cooking times may

be 25% faster.

Reheat 180–390°F

(80–200°C)

• For foods typically reheated in an oven or microwave. Steam and hot air

gently rehydrate the food.

Sous Vide 90–195°F

(30–90°C)

For foods in a vacuum sealed bag. Steam, along with the convection fan,

slowly and gently cooks food to the ideal temperature. Retains maxi-

mum ﬂavor and nutrients and reduces the risk of under/over cooking.

Gourmet — — Use to prepare speciﬁed foods (refer to page 12), fresh, refrigerated, or

frozen. Select the food and desired doneness, and the sensor adjusts

time, temperature, and humidity so no baking instructions are required.

The preset temperature and range are dependent on the food and

desired doneness.

Oven Operation