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30 English
Operating the oven
Operating the oven
Mode Instruction
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.
Steam Bake
• Steam Bake provides excellent baking conditions for breads,
pastries, and desserts by increasing moisture content and
improving texture and avor.
• See the Steam cook recommendation guide section starting
on page 31.
Steam Roast
• Steam Roast provides excellent cooking conditions for
roasted meats or poultry by maintaining a crispy surface
while sealing in the juices for a moist and tender result.
• See the Steam cook recommendation guide section starting
on page 31.
Steam Bread
Proof
• For bread dough (yeast dough and sour dough), added steam
shortens fermentation time and keeps the surface of the
dough from drying out.
• Place the dough on rack position 1 or 2. There is no need to
cover it with cloth or with plastic wrap.
• For the best result, always start the Steam Bread Proof
option with a cool oven.
• Do not use Steam Bread Proof for warming food. The
proong temperature is not hot enough to keep food warm.
Broiling recommendation guide
The size, weight, thickness, starting temperature, and your doneness preference
will affect broiling times. This guide is based on meats at refrigerator temperature.
Always use a broiler pan and its grid when broiling. Always preheat the oven for 5
minutes before broiling.
Food Doneness Size Thickness Level
Rack
positon
Cooking time (min)
1st side 2nd side
Hamburgers
Medium 9 patties 3/4" Hi 6 3:00 2:00
Medium 9 patties 1" Hi 6 3:20 2:20
Beef steaks
Rare - 1" Hi 5 5:00 4:00
Medium - 1- 1 1/2" Hi 5 6:00-6:30 4:30-4:00
Well done - 1- 1 1/2" Lo 4 7:00-8:00 4:00-5:00
Chicken
pieces
Well done 4.5 lbs. 1/2-3/4" Lo 3 16:00-18:00 13:00-15:00
Well done 2 lbs. 1/2-3/4" Lo 3 or 4 15:00-16:00 10:00-12:00
Pork chops Well done 1 lbs. 1" Lo 3 8:00-10:00 6:00-8:00
Fish llets Well done - 1/4-1/2" Lo 3 or 4 7:00-8:00 4:00-5:00
NV51M9770SM_AA_DG68-00997A-02_EN+MES+CFR.indb 30 2018-08-29 4:55:48
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