Loading ...
Loading ...
Loading ...
37
COOKING GUIDE
WARM
upper outer and lower elements plus venting
zz
Provides a constant low heat of less than 195°F (90°C).
zz
Use to keep cooked food hot, or to warm plates and
serving dishes.
zz
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
zz
Gentle heat is generated from the upper and lower
elements
zz
Provides the optimum warm and draft-free environment for
proving yeast dough.
zz
This method provides a faster proof time than at room
temperature.
DEHYDRATE
fan plus rear element
Ideal for:
Ideal for drying meat, fruit, vegetables and herbs, such as beef
jerky and fruit leather.
zz
Gently circulates air, providing a consistent low heat for
dehydrating and drying food.
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
Loading ...
Loading ...
Loading ...