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10
Touchpads
You only have to press lightly on the touchpads to
operate them. The touchpads will not work if you press
several of them at once, such as when cleaning them.
Oven Modes
Use the OVEN MODE touchpad to access the various
oven modes of the appliance.
9 CAUTION
WHEN USING KEEP WARM MODE, FOLLOW
THESE GUIDELINES:
▯ Do not use the Keep Warm mode to heat cold
food.
▯ Be sure to maintain proper food temperature. The
USDA recommends holding hot food at 140 °F
(60 °C) or warmer.
▯ DO NOT warm food longer than one hour.
ON/OFF Turn the appliance on and off.
FAVORITES Touch to select the Favorites menu.
Touch and hold longer to store
Favorites in memory.
OVEN MODE Sets the oven mode.
PANEL LOCK Touch and hold for four seconds to
turn the panel lock on or off.
Prevents the oven from being turned
on or its settings from being changed
accidentally.
STEAM CLEAN Sets Steam Clean mode.
EASY COOK Sets automatic programming.
OVEN TEMP Set the temperature.
TIMER/CLOCK Sets the timer function.
START/STOP Touch briefly to start/pause
operation.
Touch and hold longer to cancel oper-
ation.
WEIGHT Sets the weight for EasyCook
automatic programming.
DECALCIFY Sets Decalcify mode.
INFO Touch briefly to view the current
preheating temperature.
Touch and hold longer to open or
close the basic settings menu.
Oven mode Temperature range Display
symbol
Use
True
Convection
85 - 450 °F (30 - 230° C)
è
For moist cakes, sponge cakes, braised meat.
A fan on the back wall distributes the heat evently
throughout the oven.
Steam 95 - 210 °F (35 - 100° C)
Á
Vegetables, fish, side dishes; extracting fruit juice
Combination 250 - 450 °F (120 - 230° C)
è+Á
Fish, soufflés and baked goods.
Convection and Steam are combined
Reheat 210 - 360 °F (100 - 180° C)
ƒ+è+Á
Plated dishes and baked goods.
Cooked food is gently reheated. The inflow of steam
keeps the food moist.
Proof 95 - 120 °F (35 - 50° C)
Á+Ú
Yeast dough and sour dough.
The dough rises much faster than at room temperature.
Steam and Convection are combined to keep the surface
of the dough from drying out.
Defrost 95 - 140 °F (35 - 60° C)
Å
Fruit, vegetables, meat and fish.
Steam and Convection are combined. The humidity in the
steamer oven gently transfers heat to the food. The food
does not dry out or lose its shape.
Slow Cook 140 - 250 °F (60 - 120° C)
ç+è
Roast beef, leg of lamb.
Makes all types and cuts of meat extra tender.
Dish Warming 85 - 160 °F (30 - 70° C)
ƒ
For ovenware and plates.
Food in preheated ovenware does not cool down as
quickly. Drinks stay warm longer.
Keep Warm 140 - 210 °F (60 - 100° C)
Ú
Keeps cooked food warm for up to one hour.
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