Table of Contents
Advertisement
FRONT INDICATOR LIGHTS
This appliance is equipped with 3 indicator lights
on the front panel:
‐ CLEAN/RED colour: on with door locked during
cleaning cycle
‐ HEATING/BLUE colour: on when cooking or
cleaning temperature is reached, always on
during functions Dehydrate‐Proofing‐Warming
levels 1‐2‐3
‐ PRE‐HEATING/BLUE colour: on during pre‐
heating period; not active for functions
Dehydrate‐Proofing‐Warming levels 1‐2‐3.
The indicator lights flash intermittently (in some
case together with the sound buzzer) when an
error is detected. For explanation of errors,
please refer to the chapter TROUBLESHOOTING
GUIDE.
SOUND BUZZER
The appliance is equipped with a sound buzzer
that emits a triple "beep" each time the pre‐
heating time is finished (not used for functions
CLEAN and Dehydrate‐Proofing‐Warming levels
1‐2‐3") and a single intermittent "beep" in some
case jointly with the indicator light when an error
is detected (refer to chapter TROUBLESHOOTING
GUIDE) .
OVEN CONVECTION FAN
The appliance is equipped with an oven fan
mounted inside a circular heating element,
protected by a fan shield on the back of the oven
cavity; it operates each time that the oven
operates in the functions ROASTING, TURBO,
CONVECTION BROILER, CONVECTION BAKE and
DEHYDRATE.
BAKE
PREHEATING THE OVEN
Preheat the oven before baking. The oven does
not need to be preheated for large pieces of
meat or poultry. See your recipe for preheating
recommendation. Preheating time depends on
the temperature setting and the number of racks
in the oven
.
GETTING THE BEST RESULTS
Minimize opening the door.
Choose the right size bake ware.
Use the bake ware recommended in the recipe.
Store the broiler pans outside the oven: extra
pans without food affect the browning and
cooking.
Browning can depend from the type of pan used:
For tender, golden brown crusts, use light
-
non‐stick anodized or shiny metal pans.
For brown crisp crusts, use dark non‐
-
stick/anodized or dark, dull metal utensils or
glass bake ware. These may require lowering
the bake temperature 25°F.
BAKEWARE TYPE
Metal bake ware (with or without a non‐stick
finish), heat‐proof glass, glass ceramic, pottery, or
other utensils are suitable for the oven. Suitable
cookie sheets have a small lip on one side only.
Heavy sheets or those with lips on more than one
side may affect the baking time.
BAKE RACK POSITIONS
Rack level positions in the oven are numbered as
in the diagram on page 25.
ONE RACK BAKING ‐ The Bake mode is best for
baking on one rack with rack level 3 and 4 used
for most baked items. When baking tall items,
rack level 4 may be used. Pies are best baked on
rack level 4 or 5 to ensure the bottom of the crust
is done without over‐browning the top. When
large pieces of meat or poultry are roasted such
as a prime rib of beef or a turkey, rack level 4 is
the preferred rack.
TWO RACK BAKING ‐ Rack levels 3 and 5 may be
used when baking on two levels. Cookies and
biscuits can be cooked properly using these two
racks. Casserole dishes may al so be baked using
these two levels.
CONVECTION
COOKING WITH CONVECTION
There are many advantages to cooking with
convection. In the convection system, a fan in the
back of the oven moves heated air evenly around
the oven. The moving air provides even heat so
foods can be placed on any rack level with
consistent results and without having to rotate
the pans. Convection also enables cooking
simultaneously on multiple racks.
Low, shallow bake ware should be used with
convection cooking. This allows the heated air to
properly move around the food. Pans with high
sides or pans that are covered are not suitable for
convection cooking because high sides or lids
prohibit the warm air from circulating around the
food.
Any food cooked uncovered will brown evenly
29
Advertisement
Table of Contents
