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BAKE
BROIL
BAKE CONVECTION
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SLOW COOK
PROOF
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18
WARM
COOKING GUIDE
BAKE
heat is generated by the lower burner
Ideal for:
foods that require a longer cooking time, eg rich fruit cake,
brownies, or bread.
Retains moisture.
z
Ideal for cakes and foods that require baking for a long
z
time or at low temperatures.
PROOF
This function is not suitable for multi-shelf cooking.
z
BAKE CONVECTION
heat is generated by lower burner and distributed via fan
Ideal for:
Single shelf baking that requires less than an hour to cook.
Foods such as muffins, English scones, cupcakes & enchiladas.
Hot air is blown into cavity, providing a consistent
z
temperature.
WARM
If using for multi shelf cooking, always leave a gap between
z
BAKE
to allow air to move freely. This ensures food on the lower
tray can still brown.
PROOF
heat is generated by the lower burner
The
function is available in the secondary cavity
PROOF
z
only, for full guidance refer to 'Dough Proofing'.
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Gentle heat is generated from the lower burner.
z
Provides the optimum warm and draft-free environment for
z
BROIL
proving yeast dough.
This method provides a faster proof time than at room
z
temperature.
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PROOF
WARM
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