Cookware - Monogram ZKD90DSSNSS Owner's Manual

USING THE OVEN
COOKING MODES (Cont.)
Convection Bake
cooking. This mode uses heat from the lower element and
also the upper and rear elements, along with air movement
from the convection fan to enhance evenness. Your oven
is equipped with Auto Recipe Conversion, so it is not
necessary to convert the temperature when using this mode.
To use this mode press Convection, then press Bake,
enter a temperature, and then press Start. Preheating is
generally recommended when using this mode.
Convection Bake Multi Rack
baking on multiple racks at the same time. This mode uses
heat primarily from the rear element but also heat from
the upper and lower elements, along with air movement
from the convection fan to enhance cooking evenness.
Your oven is equipped with Auto Recipe Conversion, so
it is not necessary to convert the temperature when using
racks than what would be expected for a single rack. To
use this mode press Convection, then press Bake Multi
Rack, enter a temperature, and then press Start. Always
preheat when using this mode.
Convection Roast
The Convection Roast mode is intended for roasting
whole cuts of meat on a single rack. This mode uses heat
from the lower, upper, and rear elements along with air
movement from the convection fan to improve browning
and reduce cooking time. It is not necessary to convert
temperature. Check food earlier than the recipe suggested
time when using this mode, or use a meat probe. To use
this mode press Convection, then press Roast, enter a
temperature, and then press Start. It is not necessary to
preheat when using this mode.
Broiling Modes
Always broil with the door closed. The broil element in this
oven is very powerful. Monitor food closely while broiling.
Use caution when broiling on upper rack positions as
placing food closer to the broil element increases smoking,
spattering, and the possibility of fats igniting. Broiling on
rack position 6 is not recommended.

COOKWARE

performance.
Dark, coated and dull pans absorb heat more readily than
light, shiny pans. Pans that absorb heat more readily can
result in a browner, crisper, and thicker crust. If using dark
and coated cookware check food earlier than minimum
cook time. If undesirable results are obtained with this type
of cookware consider reducing oven temperature by 25º F
next time.
49-2000382 Rev.5
Try broiling foods that you would normally grill. Adjust rack
positions to adjust the intensity of the heat to the food.
Place foods closer to the broil element when a seared
surface and rare interior is desired. Thicker foods and
foods that need to be cooked through should be broiled on
For best performance center food below the broil heating
element.
Broil Hi
and/ or foods you prefer less done on the interior. To use
this mode press Broil, then press HI, and then press Start.
It is not necessary to preheat when using this mode.
Broil Lo
element to cook food thoroughly while also producing
and/or foods that you would like cooked all the way
through. To use this mode press Broil, then press Lo, and
then press Start. It is not necessary to preheat when using
this mode.
Proof
Proof mode is designed for rising (fermenting and proofing)
bread doughs. Press More, press Proof, and then press
Start
rise more rapidly than at room temperature. Note that for
double wall ovens, proof can not be run when running a
clean mode in the lower oven.
Warm
Warm mode is designed to keep hot foods warm. To use
this mode, press More, press Warm, and then press Start.
Cover foods that need to remain moist and do not cover
foods that should be crisp. Preheating is not required not
use warm to heat cold food other than crisping crackers,
chips or dry cereal. It is also recommended that food not
be kept warm for more than 2 hours.
Shiny pans can produce more evenly cooked baked goods
such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies and
custards.
Air insulated pans heat slowly and can reduce bottom
browning.
Keep cookware clean to promote even heating.
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