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18
COOKING GUIDE
BAKE
heat is generated by the lower burner
Ideal for:
foods that require a longer cooking time, eg rich fruit cake,
brownies, or bread.
z
Retains moisture.
z
Ideal for cakes and foods that require baking for a long
time or at low temperatures.
z
This function is not suitable for multi-shelf cooking.
BAKE CONVECTION
heat is generated by lower burner and distributed via fan
Ideal for:
Single shelf baking that requires less than an hour to cook.
Foods such as muffins, English scones, cupcakes & enchiladas.
z
Hot air is blown into cavity, providing a consistent
temperature.
z
If using for multi shelf cooking, always leave a gap between
to allow air to move freely. This ensures food on the lower
tray can still brown.
BAKE CONVECTION BAKE PROOF
SLOW COOK BROIL
WARM
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BAKE CONVECTION BAKE PROOF
SLOW COOK BROIL
WARM
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PROOF
heat is generated by the lower burner
z
The PROOF function is available in the secondary cavity
only, for full guidance refer to 'Dough Proofing'.
z
Gentle heat is generated from the lower burner.
z
Provides the optimum warm and draft-free environment for
proving yeast dough.
z
This method provides a faster proof time than at room
temperature.
BAKE CONVECTION BAKE PROOF
SLOW COOK BROIL
WARM
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