Sharp SSC2489GS Operation Manual page 16

COOKING OPERATION
3. CONVECTION BAKE – DRY HEAT
Convection Bake is used to bake traditional and convenience
food items, such as cookies, cakes, biscuits and pizzas. This
setting cooks food by circulating dry heated air throughout the
oven. Convection Bake can be used with preheating or with no
preheating and can be used with one or two trays.
Temperature: 212°F - 485°F
CONVECTION BAKE
4. STEAM BAKE – COMBINATION OF CONVECTION
HEAT AND STEAM
Steam Bake has two setting options: Breads and Water Bath.
Steam Bake: Breads injects steam into the oven during the
preheat cycle to promote even rising without the need for
spritzing or handling hot pans of water. This oven automatically
switches to dry convection heat to produce bread with a light,
airy interior and golden, crispy crust.
Temperature: 400°F - 425°F
Steam Bake: Water Bath is used for creamy desserts, such as
cheesecake, pudding and custard, that normally require a water
bath method, without the need to handle hot pans of water.
Temperature: 275°F - 300°F
STEAM BAKE
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5. STEAM COOK – PURE STEAM
Steam Cook has three setting options: Steam Cook, Keep
Warm and Refresh.
Steam Cook is used to steam vegetables and delicate fish and
meats. Pure steam retains nutrients and moisture of foods such
as broccoli, salmon, cod and chicken, and can be used to boil
eggs or cook tamales.
Temperature: 212°F
Steam: Keep Warm uses steam to control the oven temperature
to keep items such as casseroles, vegetables and quiches warm
while retaining moisture.
Temperature: 175°F
Steam: Refresh uses steam to control a lower oven temperature
to restore leftover dishes to original freshness.
Temperature: 130°F
6. STEAM PROOF
Steam Proof is used to proof bread doughs, encouraging
fermentation of dough by yeast with warm temperature and
controlled humidity.
Temperature: 100°F
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STEAM COOK
STEAM PROOF