Manual
English 53
Using the oven – Basic oven
Mode Instruction
Bake
• Bake mode is used for baking cakes, cookies, and casseroles. Always
preheat the oven first.
• Baking temperatures and times will vary depending on the
ingredients and the size and shape of the baking pan used.
• Dark or nonstick coatings may cook faster with more browning.
NOTE
For performance reasons, the convection fan may turn on or off during
baking.
Convection
Bake
• Convection Bake uses a fan to circulate the oven’s heat evenly and
continuously within the oven.
• This improved heat distribution allows for even cooking and
excellent results while using multiple racks at the same time.
• Breads and pastries brown more evenly.
• The oven temperature must be manually reduced by 25 °F while
using Convection Bake mode.
Convection
Roast
• Convection Roast is good for cooking large tender cuts of meat,
uncovered. The convection fan circulates the heated air evenly over
and around the food.
• Meat and poultry are browned on all sides as if they were cooked on
a rotisserie.
• The heated air seals in juices quickly for moist and tender results
while, at the same time, creating a rich golden brown exterior.
Broil
• Broiling is a method of cooking tender cuts of meat by direct heat
under the broil element of the oven.
• The high heat cooks quickly and gives a rich, brown outer
appearance. Broil mode is best for meats, fish, and poultry up to
1 inch thick.
• Always preheat the oven for 5 minutes before broiling.
• See the Broiling recommendation guide section starting on page 55.
Pure Conv.
Sear
Pure Convection sear uses the convection element and fan. In Pure
Convection Sear mode, the oven cooks the meat 75 °F (42 °C) higher
than the set temperature for the first 15 minutes. The resulting
browning process sears the surface of the meat to keep the natural
juices from escaping. This mode is best for game hens, chickens, stuffed
and un-stuffed turkeys, turkey breasts, pork tenderloin and pork loins.
NY9900M_PRO RANGE_DOP48M96DLM_DG68-00935A-00_EN+MES+CFR.indb 53 2017-05-12 7:28:45