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33
COOKING GUIDE
BAKE
upper outer and lower elements
Ideal for:
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foods that require a longer cooking time, eg rich fruit cake,
brownies, or bread.
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Retains moisture.
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Ideal for cakes and foods that require baking for a long
time or at low temperatures.
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This function is not suitable for multi-shelf cooking.
TRUE CONVECTION
fan plus rear element
Ideal for:
multi-shelf cooking, eg biscuits, cookies, scones, muffins and
cupcakes.
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Hot air is blown into the cavity, providing a consistent
temperature at all levels.
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Always leave a gap between trays to allow air to move
freely. This ensures food on the lower tray can still brown.
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If converting a recipe from BAKE to TRUE CONVECTION, we
recommend that you decrease either the bake time and/or
the temperature by approximately 70°F (20°C), especially
for items with longer bake times.
MAXI BROIL
upper inner and outer elements
Ideal for:
toasting bread or for top-browning to finish off dishes.
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Intense radiant heat is delivered from both top elements.
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There are 9 steps between LO and HI (100% power).
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For best results allow oven to heat for 5 minutes
before broiling.
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The dial halo* will remain red while using the broil function.
CONVECTION BROIL
fan plus upper outer and inner elements
Ideal for:
whole chicken, beef tenderloin or broiling fish or steak.
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Uses the intense heat from the elements for top-browning
and the fan to ensure even cooking of foods.
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Meat, poultry and vegetables cook beautifully; food is crisp
and brown on the outside while the inside remains moist.
MAXI BROIL BAKE CONVECTION BROIL
TRUE CONVECTION
CONVECTION BAKE
PASTRY BAKE
CLASSIC BAKE
DEHYDRATE
WARM
MAXI BROIL BAKE CONVECTION BROIL
TRUE CONVECTION
CONVECTION BAKE
PASTRY BAKE
CLASSIC BAKE
DEHYDRATE
WARM
MAXI BROIL BAKE CONVECTION BROIL
TRUE CONVECTION
CONVECTION BAKE
PASTRY BAKE
CLASSIC BAKE
DEHYDRATE
WARM
MAXI BROIL BAKE CONVECTION BROIL
TRUE CONVECTION
CONVECTION BAKE
PASTRY BAKE
CLASSIC BAKE
DEHYDRATE
WARM
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