English
39
Operations
Mode
Instruction
Convection
Broil
•
•
S
imilar to Broil, but with air circulation by
oven
fan.
In this
mode, the broil element cycle
s
on and
off to maintain oven
temperature, while the fan
circulates hot air.
•
F
or
gentle browning and trapping of natural juices of
thicker cuts of
meat, fish, and poultry.
•
For optimum browning, preheat for 5 min.
Steam Bake
•
F
or
baking
breads,
pastries, and desserts
;
increas
es
moisture
content and improv
es
texture
/
flavor.
•
See
Steam cook recommendation guide
,
p
g.
40.
Steam Roast
•
F
or roast
ing
meats
and
poultry
;
maintain
s
a crispy surface while
trapp
ing juices for a moist and tender result.
•
See
Steam cook recommendation guide
,
p
g.
40.
Dual
,
Four
-
Part Pure
Convection
•
Uses the convection element and fan.
•
Uniform air circulation lets you use more oven space.
•
For single-/multi-rack baking, roasting, and complete meals.
•
Many foods (e.g., pizza, cake, cookies, biscuits, muffins, rolls, and
frozen convenience foods) can be prepared on 2-3 racks at a time.
•
Good for whole, roasted duck, lamb shoulder, short leg of lamb.
