Samsung NV51CG700SMTAA, Руководство пользователя

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English 31
Oper
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Mode Instruction
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 cook section starting on page 38 .
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 cook section starting on page 38 .
Steam Cook
• Steam Cook allows you to use an indirect cooking method that
uses hot steam generated from water to cook food.
• The hot steam from the steam generator is injected through
the steam nozzle into the oven to cook food. This mode is a
healthy way to cook vegetables, meats and fish so they keep
their nutrients.
• For the best results, use this mode in single oven mode and
place the Steam container in position 1.
• Preheating is not necessary for this mode.
Air Fry
• Air Fry uses hot air for crispier and healthier frozen or fresh
foods without or less oil than normal convection mode.
• For best results, use this mode in single oven mode and place
the Air Fry tray in position 3.
• Preheating is not necessary for this mode.
• The temperature can be set between 350°F - 500°F.
• See the Air Fry section starting on page 33 .
Mode Instruction
Bake
• Bake is used to cook cakes, cookies, and casseroles. Always
preheat the oven first.
•
Baking temperatures and times will vary depending on the
ingredients and the size and shape of the baking pan used.
• Dark or nonstick coatings may cook faster with more browning.
NOTE
For performance reasons, the convection fan may turn on or off
during baking.
Broil
• Broiling is a method of cooking tender cuts of meat by direct
heat under the broil element of the oven.
• The high heat cooks quickly and gives a rich, brown outer
appearance. Broil mode is best for meats, fish, and poultry up to
1 inch thick.
• Always preheat the oven for 5 minutes before broiling.
• See the Broiling recommendation guide section starting on
page 33 .
Convection
Bake
• Convection Bake uses a fan to circulate the oven’s heat evenly
and continuously within the oven.
• This improved heat distribution allows for even cooking and
excellent results while using multiple racks at the same time.
• Breads and pastries brown more evenly.
Convection
Roast
• Convection Roast is good for cooking large tender cuts of meat,
uncovered. The convection fan circulates the heated air evenly
over and around the food.
• Meat and poultry are browned on all sides as if they were cooked
on a rotisserie.
• The heated air seals in juices quickly for moist and tender results
while, at the same time, creating a rich golden brown exterior.