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13
Defrost
The air at ambient temperature is distributed inside the oven for defrosting food more quickly
and without proteins adulteration.
Broil+Rotisserie (All Upper heating element or Rotisserie ).
You can rotisserie the food in the broil function. Always broil with the door closed. In this mode,
all upper heating element are working
Broil+Rotisserie (Upper inside heating element or Rotisserie ).
You can rotisserie the food in the broil function. Always broil with the door closed. In this mode,
only the upper inside heating tube is working.
Convection Broil
Convection broil is similar to broil. It combines intense heat from the upper element with heat
circulated by a convection fan. This mode is well suited for cooking thick, tender cuts of meat,
poultry and fish. It is not recommended for browning breads, casseroles and other foods. Always
use convection broil with the door closed. Compare with standard broiling, convection broiling is
faster.
Proof+Rotisserie
Maintains a low temperature for proofing bread or other yeast dough.
Convection Bake
Similar to Bake, but air is circulated by a fan at the back of the oven. Best for baked food such as
cake, cornbread, pie, quick bread, tart, and yeast bread.
Convection Multi-Rack
Circulates heat uniformly using a fan and heating element in the back.This mode is well suited
for cooking individual serving-sized foods such as cookies,biscuits,cream puffs, cupcakes, dinner
rolls, and muffins, also good for cooking on multiple racks (2 or 3) at the same time.
Bake/Roast+Rotisserie
Bake:Cooks with dry, heated air; Perfect for cakes, cookies, pastries, quick bread, quiche and
casseroles.
Roast:Use more intense heat from the upper element and more browning of the exterior; Suit for
meats, poultry, less tender cuts of meats and roasting vegetables
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