26 English
Oper
ating the o
v
en
Operating the oven
Oven functions
Oven functions
BAKE, BROIL, CONV BAKE(Convection bake), CONV ROAST(Convection roast),
PURE CONV(Pure convection), STEAM BAKE, STEAM ROAST, STEAM PROOF,
DEHYDRATE, CHEF MODE, CLEAN
Cooking mode
Turn the Oven Mode knob to select the cooking mode. Set the temperature using
the Temp knob, the numeric pad, or the wheel picker. See Setting the Temperature
on pages
and Basic Baking and Broiling Instructions starting on page
.
Mode
Temperature range
Temp probe InstantHeat™
Bake
175 °F (80 °C) - 550 °F (285 °C)
O
-
Broil
L0 / HI
-
-
Convection Bake
175 °F (80 °C) - 550 °F (285 °C)
O
O
Convection Roast
175 °F (80 °C) - 550 °F (285 °C)
O
O
Pure convection
175 °F (80 °C) - 550 °F (285 °C)
O
-
Steam Bake
230 °F (110 °C) - 550 °F (285 °C)
O
-
Steam Roast
230 °F (110 °C) - 550 °F (285 °C)
O
-
Steam Proof
95 °F (35 °C) - 105 °F (40 °C)
-
-
Dehydrate
100 °F (40 °C) - 225 °F (105 °C)
-
-
O = Available
- = Not Available
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.
•
section starting on
page
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.
DOB30x977Sx_AA_DG68-01312A-01_EN+MES+CFR.indb 26
DOB30x977Sx_AA_DG68-01312A-01_EN+MES+CFR.indb 26
2023-02-22 오후 9:34:26
2023-02-22 오후 9:34:26