MAXI BROIL
BAKE
TRUE CONVECTION
CONVECTION BAKE
CLASSIC BAKE
DEHYDRATE
BAKE
MAXI BROIL
CONVECTION BAKE
TRUE CONVECTION
COOKING GUIDE
BAKE
upper outer and lower elements
Ideal for:
foods that require a longer cooking time, eg rich fruit cake,
z
brownies, or bread.
Retains moisture
z
Ideal for cakes and foods that require baking for a long
z
time or at low temperatures.
BAKE
This function is not suitable for multi-shelf cooking.
CONVECTION BROIL
z
TRUE CONVECTION
fan plus rear element
Ideal for:
multi-shelf cooking, eg biscuits, cookies, scones, muffins and
cupcakes.
Hot air is blown into the cavity, providing a consistent
z
temperature at all levels
Always leave a gap between trays to allow air to move
z
CONVECTION BAKE
freely. This ensures food on the lower tray can still brown.
PASTRY BAKE
If converting a recipe from
z
recommend that you decrease either the bake time and/or
the temperature by approximately 70°F (20°C), especially
for items with longer bake times.
MAXI BROIL
upper inner and outer elements
Ideal for:
toasting bread or for top-browning to finish off dishes.
DEHYDRATE
Intense radiant heat is delivered from both top elements.
z
WARM
There are 9 steps between
z
For best results allow oven to heat for 5 minutes before
z
broiling.
CONVECTION BROIL
BAKE
The dial halo* will remain red while using the broil function.
z
CONVECTION BROIL
fan plus upper outer and inner elements
Ideal for:
whole chicken, beef tenderloin or broiling fish or steak.
Uses the intense heat from the elements for top-browning
z
and the fan to ensure even cooking of foods.
Meat, poultry and vegetables cook beautifully; food is crisp
z
and brown on the outside while the inside remains moist.
PASTRY BAKE
CONVECTION BAKE
CONVECTION BROIL
PASTRY BAKE
to
BAKE
TRUE CONVECTION
WARM
and
(100% power).
LO
HI
CONVECTION BROIL
PASTRY BAKE
, we
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