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18
COOKING GUIDE
SLOW COOK
heat is generated by lower burner and distributed via fan
This function has been designed in collaboration with Star-K
for religious faiths that observe a ‘no work’ requirement on
the Sabbath*.
Ideal for:
Slow-cooked dishes such as casseroles, stews and braises.
z
The fan circulates heat inside the cavity to gently cook food.
z
This function has low energy consumption. During use, the
lights will not be active.
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The oven does not need preheating.
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The recommended temperature for operating SLOW COOK is
250°F – 325°F (120°C – 165°C).
BAKE CONVECTION BAKE PROOF
SLOW COOK BROIL
WARM
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*Oven operation during Slow Cook mode has been developed in collaboration with Star-K (USA - www.star-k.org).
Further information for using the product in compliance with Jewish Law can be found on their websites
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.
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Hot air is blown into cavity, providing a consistent
temperature.
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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
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.
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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 BAKE PROOF
SLOW COOK BROIL
WARM
BLANK
BLANK
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