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Mode
Pure Convection uses the convection element and fan. The
•
uniform air circulation provided by Pure Convection allows
you to use more oven capacity at once. Use this mode
for single rack baking, multiple rack baking, roasting, and
Pure
preparation of complete meals. Many foods, such as pizzas,
convection
cakes, cookies, biscuits, muffins, rolls and frozen convenience
foods can be successfully prepared on two or three racks at
a time. Pure Convection is also good for whole roasted duck,
lamb shoulder and short leg of lamb.
•
Steam Bake provides excellent baking conditions for breads,
pastries, and desserts by increasing moisture content and
Steam Bake
improving texture and flavor.
•
See the Steam cook recommendation guide section starting
on page 30.
•
Steam Roast provides excellent cooking conditions for roasted
meats or poultry by maintaining a crispy surface while
Steam
sealing in the juices for a moist and tender result.
Roast
•
See the Steam cook recommendation guide section starting
on page 30.
For bread dough (yeast dough and sour dough), added steam
shortens fermentation time and keeps the surface of the dough
from drying out.
•
Place the dough on rack position 1 or 2. There is no need to
Steam
cover it with cloth or with plastic wrap.
Proof
•
For the best result, always start the Steam Proof option with
a cool oven.
•
Do not use Steam Proof for warming food. The proofing
temperature is not hot enough to keep food warm.
Instruction
Mode
Convection Broil is similar to Broil, but with the additional
•
benefit of air circulation by the motorized fan in the rear of
the oven.
•
During Convection Broil mode, the broil element will cycle on
Convection
and off in intervals to maintain oven temperature, while the
Broil
fan circulates the hot air.
•
Use this mode for thicker cuts of meat, fish, and poultry.
Convection Broil gently browns the exterior and seals in the
juices.
•
For optimum browning, preheat the broil element for 5 minutes.
•
Proof provides an optimal temperature for the bread proofing
process, and therefore does not require a temperature
Proof
adjustment.
•
For the best results, always start the Proof option with a cool
oven.
•
The keep warm mode will keep cooked food warm for serving
up to 3 hours after cooking has finished.
•
You can use the keep warm mode without any other cooking
Keep Warm
operations or you can set it to activate after a timed or delay
timed cooking operation.
•
You should not use this mode to reheat cold food.
•
Dehydrate dries food or removes moisture from food via heat
circulation.
After drying the food, keep it in a cool and dry place.
•
•
For fruit, adding lemon or pineapple juice or sprinkling sugar
on the fruit helps the fruit retain sweetness.
Dehydrate
•
See the table below for Dehydrate settings.
Category
Vegetables or Fruit
Meat
Instruction
Rack position
Temperature (°F)
3 or 4
100 - 150
3 or 4
145 - 225
English 29
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