Using the Basic Oven
English
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About Oven Functions, cont.
Mode
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
R
ecommendation Guide
, Pg. 3
2
.
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.
Convection
Broil
•
Similar to Broil but with the air circulated by the convection fan.
•
Broil element cycles on/off to maintain oven temp, while fan circulates hot air.
•
For thicker cuts of meat, fish, poultry; gently browns exterior and traps juices.
•
For best results, preheat broil element 5 minutes.
Steam Bake
•
Ideal for bread, pastries, desserts; raises moisture for improved texture, flavor.
•
See
Steam
B
ake
/S
team
R
oast
R
ecommendation
G
uide
, pg. 3
2
.
Steam Roast
•
Ideal for roasted meat/poultry; maintains crispy surface while trapping juices for
moistness/tenderness.
•
See
Steam
B
ake and
S
team
R
oast
R
ecommendation
G
uide
, pg. 3
2
.
Dual Four
-
Part Pure
Convection
Uses convection element and fan to uniformly circulate air, allowing use of more oven space;
good for single-/multi-rack baking, roasting, cooking full meals; food like pizza, cake, cookies,
biscuits, frozen convenience foods can be cooked on 2 – 3 racks; also good for whole roasted
duck, lamb shoulder, short leg of lamb.