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Convection
•
Roast
•
•
•
Broil
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Uses convection element and fan; oven cooks meat 75 °F (42 °C) higher
Pure Conv.
than set temperature for first 15 min.; browning process sears meat
Sear
exterior to trap natural juices; best for game hens, chickens, turkeys
(stuffed or not), turkey breasts, pork tenderloin, pork loins.
•
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Convection
Broil
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•
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Steam Bake
•
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Steam Roast
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Uses convection element and fan to uniformly circulate air, allowing
Dual Four-
use of more oven space; good for single- / multi-rack baking, roasting,
Part Pure
cooking full meals; food like pizza, cake, cookies, biscuits, frozen
Convection
convenience foods can be cooked on 2 – 3 racks; also good for whole
roasted duck, lamb shoulder, short leg of lamb.
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Good for cooking large tender cuts of meat uncovered; convection
fan circulates heated air evenly all around the food.
Meat/poultry brown on all sides as if rotisseried.
Heated air traps juices for moistness/tenderness while creating a
golden-brown exterior.
Cooks tender cuts of meat by direct heat under oven's broil
element.
High heat cooks quickly for a rich, brown exterior; best for meat/
fish/poultry up to 1" thick.
Always preheat the oven for 5 minutes.
See Broiling Recommendation Guide, Pg. 46.
Similar to Broil but with the air circulated by the convection fan.
Broil element cycles on/off to maintain oven temp, while fan
circulates hot air.
For thicker cuts of meat, fish, poultry; gently browns exterior and
traps juices.
For best results, preheat broil element 5 minutes.
Ideal for bread, pastries, desserts; raises moisture for improved
texture, flavor.
See Steam Bake / Steam Roast Recommendation Guide, pg. 46.
Ideal for roasted meat / poultry; maintains crispy surface while
trapping juices for moistness / tenderness.
See Steam Bake / Steam Roast Recommendation Guide, pg. 46.
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2023-02-23 오후 5:09:01
2023-02-23 오후 5:09:01