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Idiomas disponibles
Idiomas disponibles
BAKE, PROOF and WARM
Baking is cooking with dry, heated air. Both the upper
and lower element cycle to maintain the oven
temperature:
The Bake mode can be used to prepare a variety of food
items, from pastries to casseroles. It can also be used to
roast meats.
In the Warming mode, the oven uses the upper and
lower element to maintain a low temperature to keep
food at serving temperature.
•
Use the Warming setting on the oven to keep foods
hot until ready to serve.
•
The Warming mode temperatures are 140° - 220° F.
The default temperature is 170° F.
•
Foods that need to be kept moist should be covered
with a lid or aluminum foil.
Proofing is the rising of a yeast dough. In the Proofing
mode, the oven will use the upper and lower element to
maintain a low temperature to proof bread.
•
The Proofing mode temeratures are 85° to 110° F.
The default temperature is 100° F.
•
Loosely cover the bowl or pan and use any rack that
accomodates the size of the container.
Keep the door closed and use the oven light to
•
check the rising of the dough.
*The convection bake temperature is 25°F less than
recommended on packages or recipes. The temperature in this
chart has been reduced 25°F.
**This chart is a guide. Actual times depend on the mixes or
recipes baked. Follow recipe or package directions and reduce
temperature appropriately.
Oven Modes - Bake and Convection Bake
CONVECTION BAKE
Convection Baking is similar to Baking. In this case, heat
comes from the lower heating element and a third
element behind the backwall. The main difference in
convection baking is that the heat is circulated
throughout the oven by the convection fan:
The Convection Bake mode is well-suited for baking large
quantities of food on multiple racks. It can be used to
prepare cookies, pies, cupcakes, pastries, breads, snack
foods and appetizers among other items.
The benefits of Convection Baking include:
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Slight decrease in cooking time
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Three rack cooking (more even browning)
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Higher Volume (yeast items rise higher)
•
Cook more items at once
For Best Results:
•
Reduce recipe temperature by 25° F. Refer to the
Convection Baking chart for examples.
•
Place food in low-sided, uncovered pans such as
cookie sheets without sides.
•
Center baking pans side to side on the oven rack.
Convection Bake Chart
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English •
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