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8
Settings Notes, Tips
TOAST
Toast up to 4 average-sized
slices of bread to your
preferred shade.
NB: Use provided crumb tray when
making toast.
TIP: For even results, place bread in
centre of rack.
CONVECTION
BAKE
Convection Bake is best
used for most baked goods
such as cakes, cookies &
pastries.
TIP: Rotating baking pan halfway through cooking time
is recommended for even baking.
BAKE
STEAM
The combination of baking
& steaming means crispy &
juicy results every time, in
less time, using little to no
oil when roasting with
steam alone.
Even moist heat benefits
many types of foods, from
silky custards to effortless
browned braised & tender
dishes.
TIP: Place less tender cuts of meat like short ribs,
shanks, cubes of shoulder or leg, with minimal or no
liquid directly on the baking tray. Start cooking on Bake
Steam at a medium temperature. After one hour,
reduce the temperature & set cooking time for 2 hours
(see rib recipe on page 10. as a guide). Minimal to no
liquid is used in steam-baked, braised dishes as natural
juices are drawn out from the meat, providing the
perfect braising liquid.
GRILL &
GRILL STEAM
For your convenience the
oven has two different rack
positions for Grill & Grill
Steam.
The lower grill position is
best suited for thicker cut
foods like steaks, chops &
larger fish fillets, as well as
top-browning of dishes
such as cheese-style lid
bakes & nachos.
The upper grill position is
ideal for smaller seafood &
thinner fillets like prawns &
schnitzel.
NB: When arranging foods to grill, ensure the food
does not touch the heating elements as they may burn
easily.
We recommend leaving the oven door slightly ajar
when grilling.
STEAM
Traditional steaming of
vegetables, seafood &
other protein at 100°C.
Proofing dough at 40°C.
NB: For all vegetables & protein steaming place food
on the grilling/steaming rack fitted into the baking pan.
TIP: With seafood place a small amount of wine or
other aromatic liquid on the bottom of the baking pan
to infuse flavour.
TIP: Allow dough to complete at least one rise at room
temperature. Shape dough & place on the baking pan
lined with baking paper. Place directly in the oven on
the lower rack position. Set in oven for a minimum of
20 minutes & up to 30mins on 40°C to proof. Once
time elapses, switch oven to the Bread function then
set temperature & time, indicated by recipe.
QUICK TIPS GUIDE
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