Hints And Tips; Inner Side Of The Door; Advice For Special Heating Functions Of The Oven; Sousvide Cooking - John Lewis JLBIOS635 User Manual

Hints and tips

Warning! Refer to Safety
chapters.
The temperature and baking times
in the tables are guidelines only.
They depend on the recipes and
the quality and quantity of the
ingredients used.

Inner side of the door

In some models, on the inner side of the
door you can find:
• the numbers of the shelf positions.
• information about the heating functions,
recommended shelf positions and temperatures
for typical dishes.
Advice for special heating
functions of the oven
Keep Warm
Use this function if you want to keep food
warm.
The temperature regulates itself automatically to
80 °C.
Plate Warming
For warming plates and dishes.
Distribute plates and dishes evenly on the wire
shelf. Move stacks around after half of the
warming time (swap top and bottom).
The automatic temperature is 70 °C.
Recommended shelf position: 3.
Steam oven User Manual
Dough Proving
You can use this automatic function with any
recipe for yeast dough you like. It gives you a
good atmosphere for rising. Put the dough into a
dish that is big enough for rising. It is not
necessary to cover it. Insert a wire shelf on the
first shelf position and put the dish in. Close the
door and set the function: Dough Proving. Set
the necessary time.
Defrost
Remove the food packaging and put the food on
a plate. Do not cover the food with a bowl or a
plate, as this can extend the defrost time. Use
the first shelf position from the bottom.

SousVide Cooking

This function uses lower cooking temperatures
than normal cooking. Handle the food with
special care for better food quality.
Recommendations regarding food safety:
• Use high quality raw materials.
• Always use the raw material that is as fresh as
possible.
• Always keep raw materials in correct conditions
before you cook them.
• Always clean the food before you cook it.
• For good and safe results, always look at the
values in the cooking tables. Check the cooking
time, temperature and dimension of the food.
• Food should not be kept at a temperature
below 60 °C for a longer time to avoid safety
problems.
• Use low temperatures only for food that could
be eaten raw and only for a short time.
• Sous-vide dishes have the best taste
immediately after cooking. If you do not eat the
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