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English 27
Operating the oven
Oven functions
Premium _ Oven Oven Functions
Single
Single
oven
Bake, Broil, Convection Bake, Convection Roast,
Convection Vegetable, Steam Bake,
Steam Roast, Air-Fry, Air Sous Vide.
Keep Warm, Steam Proof, Proof, Dehydrate,
Smart Control, Clean
Cooking mode
Tap the screen to select the cooking mode.
Set the temperature using the numeric pad or the wheel picker. See Setting the
Temperature on page 33 and Basic Baking and Broiling Instructions starting on
page 33.
Mode Temperature range Single oven Temp probe No preheat
Bake 175 °F (80 °C) - 550 °F (285 °C) O O -
Broil
L0 / HI
O - -
Convection Bake 175 °F (80 °C) - 550 °F (285 °C) O O O
Convection Roast 175 °F (80 °C) - 550 °F (285 °C) O O O
Convection
Vegetable
350 °F (175 °C) - 450 °F (230 °C) O O -
Steam Bake 230 °F (110 °C) - 550 °F (285 °C) O - -
Steam Roast 230 °F (110 °C) - 550 °F (285 °C) O - -
Air fry 350 °F (175 °C) - 500 °F (260 °C) O - -
Air Sous Vide 100 °F (40 °C) - 205 °F (95 °C) O - -
Dehydrate
100 °F (40 °C) - 225 °F (105 °C) O - -
Proof 95 °F (35 °C) or 105 °F (40 °C) O - -
Steam Proof
95 °F (35 °C) or 105 °F (40 °C) O - -
Keep Warm 175 °F (80 °C) O - -
O = Available - = Not Available
Mode Instruction
Bake
• Bake is used to cook cakes, cookies, and casseroles. Always
preheat the oven rst.
• Baking temperatures and times will vary depending on the
ingredients and the size and shape of the baking pan used.
• Dark or nonstick coatings may cook faster with more browning.
NOTE
For performance reasons, the convection fan may turn on or off
during baking.
Broil
• Broiling is a method of cooking tender cuts of meat by direct
heat under the broil element of the oven.
• The high heat cooks quickly and gives a rich, brown outer
appearance. Broil mode is best for meats, sh, and poultry up to
1 inch thick.
• Always preheat the oven for 5 minutes before broiling.
• See the Broiling recommendation guide section starting on
page 30.
Convection
Bake
• Convection Bake uses a fan to circulate the oven’s heat evenly
and continuously within the oven.
• This improved heat distribution allows for even cooking and
excellent results while using multiple racks at the same time.
• Breads and pastries brown more evenly.
Convection
Roast
• Convection Roast is good for cooking large tender cuts of meat,
uncovered. The convection fan circulates the heated air evenly
over and around the food.
• Meat and poultry are browned on all sides as if they were cooked
on a rotisserie.
• The heated air seals in juices quickly for moist and tender results
while, at the same time, creating a rich golden brown exterior.
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