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English
Oper
ating the o
ven
Operating the oven
Mode
Instruction
Air Sous Vide
•
Air sous vide mode uses low-temperature hot air to implement Sous
Vide mode without steam or the water tank.
•
In this mode, the oven keeps constant low temperatures, cooking
food that can keep its original fragrance and nutrients while offering
enriched flavor and soft texture.
•
It is not necessary to preheat the oven when using Air Sous Vide mode.
•
Place the sealed vacuum bags of food on the rack 3 of the oven.
•
The temperature can be set between 100 °F - 205 °F.
•
Use it to cook meat, fish, seafood, poultry or vegetables.
•
Use fresh and quality ingredients only. Trim them in a clean condition
and store under refrigeration.
•
Use heat-resistant vacuum bags for moving and storing ingredients.
•
Use Air Sous Vide recommendation guide. To find the recommended
cooking time and temperature for the food.
See the
Air Sous Vide
section starting on page
Convection
Vegetable
•
Convection Vegetable provides excellent cooking conditions for
vegetables such as potatoes, tomatoes, onions, carrots, bell peppers,
broccoli and It creates optimal texture and taste for vegetable by
increasing moisture content when compared to general convection.
•
The uniform air circulation provided by Pure Convection allows you to
use more oven capacity at once.
•
For best results, use this mode in single oven mode and place the
cooking tray in position 3.
•
Preheating is not necessary for this mode.
•
See the Convection Vegetable recommendation guide section starting
on page
.
NOTE
For performance reasons, the convection fan may turn on or off during
baking.
Mode
Instruction
Dehydrate
•
Dehydrate dries food or removes moisture from food via heat
circulation. Place the food on rack position 3 or 4.
•
After drying the food, keep it in a cool and dry place.
•
For fruit, adding lemon or pineapple juice or sprinkling sugar on the
fruit helps the fruit retain sweetness.
•
See the table below for Dehydrate settings.
Proof
•
Proof provides an optimal temperature for thebread proofing process,
and therefore does not require a temperature adjustment.
•
Place the dough on rack position 2. Proof needs to cover with cloth or
with plastic wrap.
•
For the best results, always start the Proof option with a cool oven.
Steam Proof
•
For bread dough (yeast dough and sour dough), added steam shortens
fermentation time and keeps the surface of the dough from drying
out.
•
Place the dough on rack position 2 or 3. There is no need to cover it
with cloth or with plastic wrap.
•
For the best result, always start the Steam Proof option with a cool
oven.
•
Do not use Steam Bread Proof for warming food. The proofing
temperature is not hot enough to keep food warm.
Keep Warm
•
The keep warm mode will keep cooked food warm for serving up to 3
hours after cooking has finished.
•
You can use the keep warm mode without any other cooking
operations or you can set it to activate after a timed or delay timed
cooking operation.
•
You should not use this mode to reheat cold food.
Summary of Contents for NV51 700S Series
Page 1: ...Built InElectricWallOven Usermanual NV51 700S ...
Page 71: ...Memo ...
