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Heating Principle
The diagrams shown below are examples of the accessories placements of various cooking modes. It may vary
depending on the recipe/dish used.
Cooking modes
Principle and Types Uses
Caution
Placement
Convection, Fermentation,
Healthy Fry
Use the convection heater for
heating.
• Baking pastries like puff, swiss
rolls and pizza, etc.
• Roasting meat and poultry, etc.
• Fermentation and making
yogurt.
• Frying thin foods with high
temperature, such as shrimp,
fish and chicken pieces, etc.
Preheat advised
(without fermenation)
Take food out
immediately after
heating; otherwise
the residual heat will
deepen the browning
color. To maintain the
temperature in the oven
during heating, do not
open and close the
oven door in the heating
process. To uniform
browning color, you
can readjust the food
position or rotate the
metal tray midway.
One level cooking:
lower shelf position
Two levels cooking:
upper and lower shelf
position
Steam-Med, Steam-Low
Steam is used for heating to
complete cooking.
• Steaming various seafood,
poultry, meat, vegetables, rice,
and Chinese desserts.
Since steam is
generated during
cooking, the cover
(plastic wrap) cannot
be used in the heating
process. For individual
dishes that require the
plastic wrap, see the
recipes.
One level cooking:
lower shelf position
Two levels cooking:
upper and lower shelf
position
Stew, Steam Convection
Steam combines convection
heater to cooking.
• Stew soup and meat.
• Baking soft cakes, souffle etc.
• Grill soft meat such as teriyaki
chicken pieces etc.
Preheat advised for Steam
Convection
Cooking can remain
higher temperature and
lock the food moisture.
It is recommended to
use heatproof soup bowl
with 1000 ml volume
and cover with lid when
using Stew function.
One level cooking:
lower shelf position
