Using the oven – Basic oven
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54
Using the oven – Basic oven
Mode
Instruction
Convection
Broil
• Convection Broil is similar to Broil, but with the additional benefit of
air circulation by the motorized fan in the rear of the oven.
• During Convection Broil mode, the broil element will cycle on and off
in intervals to maintain oven temperature, while the fan circulates
the hot air.
• Use this mode for thicker cuts of meat, fish, and poultry. Convection
Broil gently browns the exterior and seals in the juices.
• For optimum browning, preheat the broil element for 5 minutes.
Steam Bake
• Steam Bake provides excellent baking conditions for breads, pastries,
and desserts by increasing moisture content and improving texture
and flavor.
• See the
Steam bake and steam roast recommendation guide
section
starting on page
55
.
Steam Roast
• Steam Roast provides excellent cooking conditions for roasted meats
or poultry by maintaining a crispy surface while sealing in the juices
for a moist and tender result.
• See the
Steam bake and steam roast recommendation guide
section
starting on page
55
.
Dual Four
Part Pure
Convection
Pure Convection uses the convection element and fan. The uniform air
circulation provided by Pure Convection allows you to use more oven
capacity at once. Use this mode for single rack baking, multiple rack
baking, roasting, and preparation of complete meals. Many foods, such
as pizzas, cakes, cookies, biscuits, muffins, rolls and frozen convenience
foods can be successfully prepared on two or three racks at a time.
Pure Convection is also good for whole roasted duck, lamb shoulder and
short leg of lamb.
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