English
38
Operations
Operations
Mode
Instruction
Bake
•
This is for cakes, cookies, and casseroles. Always preheat the oven.
•
Baking temps/times vary with ingredients and cookware size/shape.
•
Dark or nonstick coatings may cook faster with more browning.
NOTE
Convection baking: It is normal for the fan to turn on/off during baking.
Convection
Bake
•
•
U
ses a fan to circulate oven heat evenly
and continuously.
Better
heat distribution
provides
even cooking and
excellent
results
,
even for
mult
i-
rack
use
.
•
Breads and pastries brown more evenly.
Convection
Roast
•
G
ood for cooking large
,
tender cuts of meat
uncovered
; t
he fan
circulates
oven-
heated air evenly
all
around the food.
•
Meat and poultry are browned on all sides as if
rotisserie-
cooked.
•
Juices are
seal
ed
in quickly for moist
,
tender
results and richly
browned
meat
.
Broil
•
For
cooking tender cuts of meat
, fish, and poultry up to 1" thick
by
direct
heat.
•
H
igh heat cooks quickly
, providing
a rich, brown
exterior
.
•
Always preheat the oven for 5 minutes.
•
See
Broiling recommendation guide
,
p
g.
40.
Pure Conv.
Sear
•
Uses the convection element and fan
•
Best for game hens, chickens, stuffed/unstuffed turkeys, turkey
breasts, pork tenderloin, and pork-loin roasts.
•
For the first 15 minutes, meat is cooked 75 °F (42 °C) higher than
the set temp to trap the meat's natural juices.