English
43
Using the Basic O
v
en
Oven
Instruction
Bake
•
This mode is for baking cakes, cookies, casseroles. Always preheat the
oven.
•
Baking temps/times vary with ingredients and size/shape of the baking
pan.
•
Dark or nonstick coatings may cook faster with more browning.
•
Convection fan may turn
on
/
off
during baking.
Convection
Bake
•
This mode uses a fan to circulate oven heat evenly and continuously.
•
Better heat distribution allows even cooking and top results with multiple
racks.
•
Breads/pastries brown more evenly.
•
Oven temp must be manually adjusted in 25 °F increments.
Convection
Roast
•
Good for cooking large tender cuts of meat uncovered; convection fan
circulates heated air evenly all around the food.
•
Meat/poultry brown on all sides as if rotisseried.
•
Heated air traps juices for moistness/tenderness while creating a golden-
brown exterior.
Broil
•
Cooks tender cuts of meat by direct heat under oven's broil element.
•
High heat cooks quickly for a rich, brown exterior; best for meat/fish/
poultry up to 1" thick.
•
Always preheat the oven for 5 minutes.
•
See
Broiling Recommendation Guide
, Pg.
Pure Conv.
Sear
Uses convection element and fan; oven cooks meat 75 °F (42 °C) higher than
set temperature for first 15 min.; browning process sears meat exterior to
trap natural juices; best for game hens, chickens, turkeys (stuffed or not),
turkey breasts, pork tenderloin, pork loins.
FULL_DACOR_DOP48C96DMES+CFR.indb 43
FULL_DACOR_DOP48C96DMES+CFR.indb 43
2023-02-23 오후 5:22:18
2023-02-23 오후 5:22:18