Loading ...
Loading ...
Loading ...
English 51
Oven (Lower Oven)
Mode Instruction
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 53.
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 53.
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. You do not 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.
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 cause food to 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 53.
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 when you are 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.
NQ70M9770D_AA_DE68-04503A-02_EN+MES+CFR.indb 51 2018-10-05 4:17:14
Loading ...
Loading ...
Loading ...