Oven (Lower Oven)
Mode
Description
Broil
•
For
cooking tender cuts of meat direct
ly,
under the broil element.
•
The high heat cooks quickly and
creat
e
s a rich, brown
exterior
.
•
Best for meat, fish, and poultry up to
1 inch thick.
•
Always preheat the oven for 5 minutes.
•
See
Broiling recommendation guide
(
p
g.
60
)
.
Pure Conv.
Sear
U
ses the convection element and fan
;
meat is
cook
ed
75 °F (42 °C)
higher than the set temperature for the first 15 min
.; t
he resulting
browning process sears the
exterior
to
trap
natural juices
;
best for
game hens, chicken
s
, stuffed
/
un-stuffed turkeys, turkey breasts, pork
tenderloin
,
and
pork loin.
Convection
Broil
•
Similar to Broil but has the benefit of fan-circulated air; the broil
element cycles on/off to maintain oven temperature, while the fan
circulates the hot air.
•
F
or thicker cuts of meat, fish, and poultry
;
gently browns the
exterior
, trapping
the juices.
•
Always
preheat the broil element for 5 minutes.
Steam Bake
E
xcellent for breads,
pastries, and desserts
;
increas
es
moisture content
and improv
es
texture and flavor.
See
Steam cook recommendation
guide
(
p
g.
60
).
Steam Roast
•
Excellent for roasted meats or poultry; maintains a crispy surface
while trapping juices for a moist, tender result.
•
See
Steam cook recommendation guide
(pg.
60
).
Dual Four
Part Pure
Convection
Uses the convection element and fan; uniform air circulation lets you
optimize oven space; use for single-rack baking, multi-rack baking,
roasting, and preparing whole meals; many foods (e.g., pizza, cake,
cookies, biscuits, muffins, rolls, frozen convenience foods) can be
prepared on
2 or 3
racks at once; also good for whole roasted duck,
lamb shoulder, and short leg of lamb.
English
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