36
COOKING GUIDE
WARM
upper outer and lower elements plus venting
Ideal for:
keeping cooked food hot, or to warm plates and serving
dishes.
z
z
Provides a constant low heat of less than 195°F (90°C).
z
z
To reheat food from cold, use another function or
COOK
BY FOOD TYPE
to heat the food piping hot, then change to
WARM
, as this function alone will not bring cold food up to
a high enough temperature to kill any harmful bacteria.
RAPID PROOF
upper outer and lower elements plus venting
Ideal for:
providing the optimum warm and draft-free environment for
proving yeast dough.
z
z
Gentle heat is generated from the upper and lower
elements.
z
z
This method provides a faster proof time than at room
temperature.
z
z
For best results, cover dough to prevent surface drying.
BAKE
GRILL
VENT BAKE
FAN FORCED
FAN GRILL
PASTRY BAKE
CLASSIC BAKE
DEHYDRATE
WARM
DEHYDRATE
fan plus rear element
Ideal for:
drying meat, fruit, vegetables and herbs, such as beef jerky
and fruit leather.
z
z
Gently circulates air, providing a consistent low heat for
dehydrating and drying food.
BAKE
GRILL
VENT BAKE
FAN FORCED
FAN GRILL
PASTRY BAKE
CLASSIC BAKE
DEHYDRATE
WARM
BAKE
GRILL
VENT BAKE
FAN FORCED
FAN GRILL
PASTRY BAKE
CLASSIC BAKE
DEHYDRATE
WARM
BROIL
upper inner element
Ideal for:
broiling smaller quantities of toast or finishing small dishes
with top browning. Position food in the centre of the shelf.
z
z
Intense radiant heat is delivered from both top elements.
There are 9 steps between
LO
and
HI
(100% power).
z
z
For best results allow oven to heat for 5 minutes before
broiling.
z
z
The dial halo* will remain red while using the broil function.
BAKE
GRILL
VENT BAKE
FAN FORCED
FAN GRILL
PASTRY BAKE
CLASSIC BAKE
DEHYDRATE
WARM
Summary of Contents for Aerotech OB30 S
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