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Cook Mode Description
Convection Bake
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• Best for baking food in a deep ceramic dish or clay pot.
• Most items require browning on top and bottom.
Convection Broil
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cuts of meat).
• See Broil (below) for cooking tips.
Pure Convection
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• Many foods (e.g., pizza, cake, cookies, rolls, frozen dinners) can be cooked on multiple racks.
• Good for whole roasted duck, lamb shoulder, and short leg of lamb.
Convection Roast
Convection fan with top and bottom heat sources; rib roasts, whole turkeys and chickens, et al.
Bake
• Follow recipe cook time and temperature; use oven timers to set cook time.
• Avoid opening oven door to check progress.
• Check food at shortest recommended cook time. (Cake is done if toothpick poked in center emerges clean.)
Broil
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• Set the timer when broiling.
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• Do not use fork or knife to turn/remove meat; doing so releases natural juices, drying the meat.
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Operating the Oven
About the Cook Modes
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