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34
COOKING GUIDE
BAKE
upper outer and lower elements
Ideal for:
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foods that require a longer cooking time, eg rich fruit cake,
brownies, or bread.
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Retains moisture
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Ideal for cakes and foods that require baking for a long
time or at low temperatures.
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This function is not suitable for multi-shelf cooking.
TRUE CONVECTION
fan plus rear element
Ideal for:
multi-shelf cooking, eg biscuits, cookies, scones, muffins and
cupcakes.
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Hot air is blown into the cavity, providing a consistent
temperature at all levels
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Always leave a gap between trays to allow air to move
freely. This ensures food on the lower tray can still brown.
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If converting a recipe from BAKE to TRUE CONVECTION, we
recommend that you decrease either the bake time and/or
the temperature by approximately 70°F (20°C), especially
for items with longer bake times.
MAXI BROIL
upper inner and outer elements
Ideal for:
toasting bread or for top-browning to finish off dishes.
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Intense radiant heat is delivered from both top elements.
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There are 9 steps between LO and HI (100% power).
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For best results allow oven to heat for 5 minutes before
broiling.
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The dial halo* will remain red while using the broil function.
CONVECTION BROIL
fan plus upper outer and inner elements
Ideal for:
whole chicken, beef tenderloin or broiling fish or steak.
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Uses the intense heat from the elements for top-browning
and the fan to ensure even cooking of foods.
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Meat, poultry and vegetables cook beautifully; food is crisp
and brown on the outside while the inside remains moist.
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