Samsung NV51K7770D Serie Manual Del Usuario página 29

Cooking mode
Turn the Upper or Lower oven mode knob to select the cooking mode. Set the
temperature using the Upper or Lower oven Temp knob, the numeric pad, or the
wheel picker. See Setting the Temperature on pages 21 and 22 and Basic Baking
and Broiling Instructions starting on page 31.
Temperature range
Mode
Single oven *Twin oven
175 °F (80 °C) - 175 °F (80 °C) -
Bake
550 °F (285 °C) 480 °F (250 °C)
Broil L0 / HI L0 / HI
Convection 175 °F (80 °C) - 175 °F (80 °C) -
Bake 550 °F (285 °C) 480 °F (250 °C)
Convection 175 °F (80 °C) - 175 °F (80 °C) -
Roast 550 °F (285 °C) 480 °F (250 °C)
230 °F (110 °C) - 230 °F (110 °C) -
Steam Bake
550 °F (285 °C) 480 °F (250 °C)
Steam 230 °F (110 °C) - 230 °F (110 °C) -
Roast 550 °F (285 °C) 480 °F (250 °C)
175 °F (80 °C) -
Conv.broil
550 °F (285 °C)
Bread Proof **None
Keep Warm **None
* To use the twin flex oven functionality, you must insert the divider into the
upper oven and divide it into an upper and lower compartment. See page 40.
** None means that a factory set temperature is applied for the best performance.
You cannot adjust this temperature.
NV51K7770D_AA_DG68-00856A-01_EN+MES+CFR.indb 29
Single oven *Twin oven
Temp
probe
Upper Lower Upper Lower
O O - O O
O O O - -
O O O O O
O O O - O
O - O - -
O - - - -
- - O - - -
- O O - - -
- O O - - -
O = Available - = Not Available
Mode
• Bake is used to cook cakes, cookies, and casseroles. Always
preheat the oven first.
• Baking temperatures and times will vary depending on the
ingredients and the size and shape of the baking pan used.
Bake
Dark or nonstick coatings may cook faster with more browning.
•
No
preheat
NOTE
For performance reasons, the convection fan may turn on or off
-
during baking.
- • Broiling is a method of cooking tender cuts of meat by direct
heat under the broil element of the oven.
O
• The high heat cooks quickly and gives a rich, brown outer
appearance. Broil mode is best for meats, fish, and poultry up
Broil
to 1 inch thick.
O
• Always preheat the oven for 5 minutes before broiling.
• See the Broiling recommendation guide section starting on
-
page 30.
• Convection Bake uses a fan to circulate the oven's heat evenly
-
and continuously within the oven.
Convection
• This improved heat distribution allows for even cooking and
Bake
-
excellent results while using multiple racks at the same time.
• Breads and pastries brown more evenly.
-
• Convection Roast is good for cooking large tender cuts of
-
meat, uncovered. The convection fan circulates the heated air
evenly over and around the food.
Convection
• Meat and poultry are browned on all sides as if they were
Roast
cooked on a rotisserie.
• The heated air seals in juices quickly for moist and tender results
while, at the same time, creating a rich golden brown exterior.
• Steam Bake provides excellent baking conditions for breads,
pastries, and desserts by increasing moisture content and
Steam Bake improving texture and flavor.
• See the Steam cook recommendation guide section starting
on page 31.
Instruction
English 29
8/24/2016 12:01:26 PM