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Operations
Mode
Bake
Convection
Bake
Convection
Roast
Broil
Pure Conv.
Sear
Convection
Broil
Steam Bake
28
English
This is for cakes, cookies, and casseroles. Always preheat the oven.
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Baking temps/times vary with ingredients and cookware size/shape.
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Dark or nonstick coatings may cook faster with more browning.
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NOTE
Convection baking: It is normal for the fan to turn on/off during baking.
Uses a fan to circulate oven heat evenly and continuously.
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Better heat distribution provides even cooking and excellent
results, even for multi-rack use.
• Breads and pastries brown more evenly.
• Good for cooking large, tender cuts of meat uncovered; the fan
circulates oven-heated air evenly all around the food.
• Meat and poultry are browned on all sides as if rotisserie-cooked.
• Juices are sealed in quickly for moist, tender results and richly
browned meat.
• For cooking tender cuts of meat, fish, and poultry up to 1" thick by
direct heat.
• High heat cooks quickly, providing a rich, brown exterior.
• Always preheat the oven for 5 minutes.
• See Broiling recommendation guide, pg. 40.
• Uses the convection element and fan
• Best for game hens, chickens, stuffed/unstuffed turkeys, turkey
breasts, pork tenderloin, and pork-loin roasts.
• For the first 15 minutes, meat is cooked 75 °F (42 °C) higher than
the set temp to trap the meat's natural juices.
Similar to Broil, but with air circulation by oven fan.
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In this mode, the broil element cycles on and off to maintain oven
temperature, while the fan circulates hot air.
• For gentle browning and trapping of natural juices of thicker cuts of
meat, fish, and poultry.
• For optimum browning, preheat for 5 min.
• For baking breads, pastries, and desserts; increases moisture
content and improves texture/flavor.
• See Steam cook recommendation guide, pg. 40.
Instruction
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