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15
Heating Modes Menu-Steam Oven Only
Heating mode Temperature
°F (°C)
Use
‚
True Convection* 150-475°
(65-250°)
For baking and cooking small food items on one or more racks.
The fan distributes the heat from the ring heating element in the
back panel evenly around the oven cavity.
¶
Convection Bake* 150-475°
(65-250°)
Use for large baked items and breads on 1 or 2 racks. Also
suitable for side dishes and casseroles.
Heat is emitted from above and below while the fan distributes
the heat evenly around the oven cavity.
ƒ
Bake* 150-475°
(65-250°)
For traditional baking and roasting on one level.
Heat is emitted evenly from the top and bottom.
þ
Convection Roast* 150-475°
(65-250°)
Roasting of poultry, larger pieces of meat and vegetables.
Heat is emitted from above and below while the fan distributes
heat evenly around the oven cavity.
Remote Start For starting an oven operation using your mobile device.
Allows for changes to be made in current operation or starting a
new operation.
§
Steam Convection** 250-450°
(120-230°)
Combines steam and convection oven mode.
‹
Steam** 85-212°
(30-100°)
For vegetables, fish, side dishes, juicing fruit and blanching.
‰
Broil 450-500°
(230-260°)
For broiling flat items such as steaks or hamburgers, for making
toast and for cooking au gratin.
The whole area under the broil heating element becomes hot.
Clean Modes For selecting available cleaning modes.
More Modes
ü
Roast* 150-475°
(65-250°)
For roasting poultry or meats.
The heat is emitted from above and below.
‡
Convection Broil 450-500°
(230-260°)
For roasting poultry, whole fish and larger pieces of meat.
The broil element and the fan switch on and off intermittently.
The fan circulates the hot air around the food.
ú
Pizza 150-475°
(65-250°)
For preparing pizza fresh or frozen.
Heat is emitted from above and below. The fan distributes the
heat evenly around the oven cavity.
÷
Speed Convection* 150-475°
(65-250°)
For frozen convenience foods. No preheat is required.
Heat is emitted from top and bottom while the fan circulates hot
air around the food.
ÿ
Slow Roast 150-250°
(65-120°)
For gentle slow cooking of seared, tender pieces of meat in
ovenware without a lid.
Heat is emitted evenly from the top and bottom at low tempera-
tures.
ý
Dehydrate 100-160°
(40-70°)
For drying herbs, fruits and vegetables.
Œ
Proof** 85-110°
(30-45°)
For yeast doughs and sourdough.
Dough will rise considerably more quickly than at room tem-
perature. The surface of the dough does not dry out.
¿
Warm 150-225°
(65-110°)
For keeping cooked food warm.
¨
Reheat** 175-350°
(80-175°)
For plated meals and baked items.
Cooked food is gently reheated. The steam ensures that the
food does not dry out.
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