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37
COOKING GUIDE
Reheating
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Never reheat food more than once.
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Use STEAM REGENERATE or CRISP REGENERATE to reheat food, or follow the instructions in
COOK BY FOOD TYPE.
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Always reheat food to piping hot, or to a minimum internal temperature of 185°F (85°C).
This reduces the risk of contamination.
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Reheat food in a dish with a lid or cover tightly with foil.
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Once hot, use the WARM function to keep the food warm.
Proofing
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Use the STEAM PROOF functions to proof dough for breadmaking and pizza.
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Place dough in a lightly oiled bowl and cover with plastic wrap, a clean damp cloth or
uncovered if using Steam Proof.
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Position in the centre of the oven.
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To prevent overproofing check the dough every 30 minutes.
Steaming
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When using perforated pans, always place the solid pan at a shelf position lower to
collect cooking juices.
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Slice or chop vegetables into equal sized shapes for even cooking.
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After each steam use, it is recommended to empty drip tray before next use to
prevent overfilling.
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For best results, ensure food is laid out evenly across pans for even cooking.
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Use steam to retain nutrients & texture of a wide range of food.
Maximum steam cooking times
The maximum cooking times apply when
using steam functions.
We recommend staying within these cooking
times to avoid a build up of condensation
inside the oven.
If large volumes of water are allowed to build
up inside the oven, this may leak outside the
appliance.
TEMP
(°F)
TEMP
(°C)
MAX COOKING
TIME (MIN)
210 100 120
195 90 120
175 80 120
160 70 280
140 60 320
120 50 360
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