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36
COOKING GUIDE
WARM
upper outer and lower elements plus venting
Ideal for:
keeping cooked food hot, or to warm plates and
serving dishes.
z
Provides a constant low heat of less than 195°F (90°C).
z
To reheat food from cold, use another function or COOK
BY FOOD TYPE
to heat the food piping hot, then change to
WARM, as this function alone will not bring cold food up to
a high enough temperature to kill any harmful bacteria.
RAPID PROOF
upper outer and lower elements plus venting
Ideal for:
providing the optimum warm and draft-free environment for
proving yeast dough.
z
Gentle heat is generated from the upper and
lower elements.
z
This method provides a faster proof time than at
room temperature.
z
For best results, cover dough to prevent surface drying.
BAKEGRILL VENT BAKE
FAN FORCED FAN GRILL PASTRY BAKE
CLASSIC BAKE DEHYDRATE WARM
DEHYDRATE
fan plus rear element
Ideal for:
drying meat, fruit, vegetables and herbs, such as beef jerky
and fruit leather.
z
Gently circulates air, providing a consistent low heat for
dehydrating and drying food.
BAKEGRILL VENT BAKE
FAN FORCED FAN GRILL PASTRY BAKE
CLASSIC BAKE DEHYDRATE WARM
BAKEGRILL VENT BAKE
FAN FORCED FAN GRILL PASTRY BAKE
CLASSIC BAKE DEHYDRATE WARM
BROIL
upper inner element
Ideal for:
broiling smaller quantities of toast or finishing small dishes
with top browning. Position food in the centre of the shelf.
z
Intense radiant heat is delivered from both top elements.
There are 9 steps between LO and HI (100% power).
z
For best results allow oven to heat for 5 minutes
before broiling.
z
The dial halo* will remain red while using the broil function.
BAKEGRILL VENT BAKE
FAN FORCED FAN GRILL PASTRY BAKE
CLASSIC BAKE DEHYDRATE WARM
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