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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.
Dark or nonstick coatings may cause food to cook faster with
•
Bake
more browning.
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.
•
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.
•
Always preheat the oven for 5 minutes before broiling.
•
See the Broiling recommendation guide section starting on
page 53.
•
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 when you are 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.
NQ70M9770D_AA_DE68-04503A-02_EN+MES+CFR.indb 51
Instruction
Mode
•
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 53.
•
Steam Roast provides excellent cooking conditions for roasted
meats or poultry by maintaining a crispy surface while
Steam
sealing in the juices for a moist and tender result.
Roast
See the Steam cook recommendation guide section starting
•
on page 53.
•
For bread dough (yeast dough and sour dough), added steam
shortens fermentation time and keeps the surface of the
dough from drying out.
Steam
•
Place the dough on rack position 1 or 2. You do not need to
Bread
cover it with cloth or with plastic wrap.
Proof
•
For the best result, always start the Steam Bread Proof option
with a cool oven.
•
Do not use Steam Bread Proof for warming food. The proofing
temperature is not hot enough to keep food warm.
Instruction
English 51
2018-10-05
4:17:14
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