Manuals(1)

English 31
Using the Basic Oven
About Oven Functions, cont.
Mode Instruction
Bake
• This mode is for baking cakes, cookies, casseroles. Always preheat the oven.
• Baking temps/times vary with ingredients and size/shape of the baking pan.
• Dark or nonstick coatings may cook faster with more browning.
• Convection fan may turn on/off during baking.
Convection
Bake
• This mode uses a fan to circulate oven heat evenly and continuously.
• Better heat distribution allows even cooking and top results with multiple racks.
• Breads/pastries brown more evenly.
• Oven temp must be manually adjusted in 25 °F increments.
Convection
Roast
• Good for cooking large tender cuts of meat uncovered; convection fan circulates heated air
evenly all around the food.
• Meat/poultry brown on all sides as if rotisseried.
• Heated air traps juices for moistness/tenderness while creating a golden-brown exte
rior.
Broil
• Cooks tender cuts of meat by direct heat under oven's broil element.
• High heat cooks quickly for a rich, brown exterior; best for meat/fish/poultry up to 1" thick.
• Always preheat the oven for 5 minutes.
• See Broiling Recommendation Guide, Pg. 32.
Pure Conv.
Sear
Uses convection element and fan; oven cooks meat 75 °F (42 °C) higher than set temperature
for first 15 min.; browning process sears meat exterior to trap natural juices; best for game
hens, chicken
s, turkeys (stuffed or not), turkey breasts, pork tenderloin, pork loins.
Convection
Broil
• Similar to Broil but with the air circulated by the convection fan.
• Broil element cycles on/off to maintain oven temp, while fan circulates hot air.
• For thicker cuts of meat, fish, poultry; gently browns exterior and traps juices.
• For best results, preheat broil element 5 minutes.
Steam Bake
• Ideal for bread, pastries, desserts; raises moisture for improved texture, flavor.
• See Steam Bake/Steam Roast Recommendation Guide, pg. 32.
Steam Roast
• Ideal for roasted meat/poultry; maintains crispy surface while trapping juices for
moistness/tenderness.
• See Steam Bake and Steam Roast Recommendation Guide, pg. 32.
Dual Four
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Part Pure
Convection
Uses convection element and fan to uniformly circulate air, allowing use of more oven space;
good for single-/multi-rack baking, roasting, cooking full meals; food like pizza, cake, cookies,
biscuits, frozen convenience
foods can be cooked on 2 – 3 racks; also good for whole roasted
duck, lamb shoulder, short leg of lamb.