User Manual

English 28
Proofing Dough
The dough rises much faster using this mode than at room temperature.
Place the dough-rising bowl on the rack. DO NOT cover the dough.
Frozen Products
Follow the manufacturer's instructions on packaging. The specified cooking times apply to dishes placed in a cold
oven.
Food Amount/Weight Accessories Temperature Proofing Time
Yeast dough 2 lbs. (1 kg) Bowl + wire rack 100ÛF (38ÛC) 20 – 30 min.
Sourdough 2 lbs. (1 kg) Bowl + wire rack 100ÛF (38ÛC) 20 – 30 min.
Food Accessories Oven Mode Temperature Cooking Time
French fries Baking pan + parchment
paper (level 2)
True Convection 340 – 375ÛF
(170 – 190ÛC)
25 – 35 min.
Croquettes Baking pan + parchment
paper (level 2)
True Convection 360 – 390ÛF
(180 – 200ÛC)
18 – 22 min.
Thinly sliced fried potatoes Baking pan + parchment
paper (level 2)
True Convection 360 – 390ÛF
(180 – 200ÛC)
25 – 30 min.
Pasta, fresh,
refrigerated*
Baking pan + parchment
paper (level 2)
Steam 212ÛF (100ÛC) 5 – 10 min.
Lasagna, frozen Baking pan + wire rack
(level 2)
Steam
Convection
375 – 410ÛF
(190 – 210ÛC)
35 – 55 min.
Pizza, thin crust Baking pan + wire rack
(level 2)
True Convection 360 – 390ÛF
(180 – 200ÛC)
15 – 23 min.
Pizza, deep dish Baking pan + wire rack
(level 2)
True Convection 360 – 390ÛF
(180 – 200ÛC)
18 – 25 min.
Pizza, french bread Baking pan + wire rack
(level 2)
True Convection 360 – 390ÛF
(180 – 200ÛC)
18 – 22 min.
Chilled pizza Baking pan + parchment
paper (level 2)
True Convection 340 – 360ÛF
(170 – 180ÛC)
12 – 17 min.
Herb butter baguettes,
refrigerated
Baking pan (level 2) True Convection 360 – 390ÛF
(180 – 200ÛC)
15 – 20 min.
Pretzels, frozen Baking pan + parchment
paper (level 2)
True Convection 360 – 390ÛF
(180 – 200ÛC)
18 – 22 min.
Partially cooked bread rolls
or baguettes, pre-baked
Baking pan + parchment
paper (level 2)
True Convection 300 – 340ÛF
(150 – 170ÛC)
18 – 22 min.
Strudel, frozen Baking pan + parchment
paper (level 2)
Steam
Convection
320 – 360ÛF
(160 – 180ÛC)
45 – 60 min.
Fish sticks Baking pan + parchment
paper (level 2)
True Convection 380 – 400ÛF
(195 – 205ÛC)
20 – 24 min.
Whole fish Perforated (level 3) +
baking pan (level 1)
Steam 175 – 212ÛF
(80 – 100ÛC)
20 – 25 min.
Frozen fish fillets Baking pan + wire rack
(level 2)
Steam
Convection
360 – 390ÛF
(180 – 200ÛC)
35 – 50 min.
Salmon fillets Perforated (level 3) +
baking pan (level 1)
Steam 175 – 212ÛF
(80 – 100ÛC)
20 – 25 min.
Broccoli Perforated (level 3) +
baking pan (level 1)
Steam 212ÛF (100ÛC) 4 – 6 min
*Add a little liquid