Samsung NV51 700S Series, User Manual

Page: 31 / 72

English 31
Oper
ating the o
ven
Mode Instruction
Steam Roast
• Steam Roast provides excellent cooking conditions for roasted meats
or poultry by maintaining a crispy surface while sealing in the juices
for a moist and tender result.
• See the Steam cook section starting on page 38 .
Steam Cook
• Steam Cook allows you to use an indirect cooking method that uses
hot steam generated from water to cook food.
• The hot steam from the steam generator is injected through the
steam nozzle into the oven to cook food. This mode is a healthy way to
cook vegetables, meats and fish so they keep their nutrients.
• For the best results, use this mode in single oven mode and place the
Steam container in position 1.
• Preheating is not necessary for this mode.
Air Fry
• Air Fry uses hot air for crispier and healthier frozen or fresh foods
without or less oil than normal convection mode.
• For best results, use this mode in single oven mode and place the Air
Fry tray in position 3.
• Preheating is not necessary for this mode.
• The temperature can be set between 350°F - 500°F.
• See the Air Fry section starting on page 33 .
Mode Instruction
Bake
• Bake is used to cook 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.
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 33 .
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.
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.
Steam Bake
• Steam Bake provides excellent baking conditions for breads, pastries,
and desserts by increasing moisture content and improving texture
and flavor.
• See the Steam cook section starting on page 38 .