Idiomas disponibles
Idiomas disponibles
Oven Operation
Cooking Modes
MODE
INDICATOR
Steam
Convection
Convection Steam
Convection Humid
Reheat
Sous Vide
Gourmet
—
RANGE
PROBE
USES
•
90–210°F
For foods typically boiled and foods that benefit from gentle handling
such as seafood, vegetables, and rice.
(30–100°C)
90–440°F
•
For foods that benefit from even browning such as chicken, potatoes,
biscuits, and roasts. The convection fan distributes heat evenly for con-
(30–230°C)
sistent browning. Cooking temperatures may be 25° less and cooking
times may be 25% faster.
180–440°F
•
For foods that are tender inside and roasted or crisped outside. Steam,
along with the convection fan, transfer energy to food more efficiently,
(80–230°C)
which helps the food retain moisture. Cooking temperatures may be 25°
less and cooking times may be 25% faster.
90–440°F
•
For foods that already have enough moisture such as cakes, casseroles,
grain dishes, and lasagna. The oven does not produce steam, but the
(30–230°C)
cavity remains sealed so the moisture created while cooking remains in
the oven. Cooking temperatures may be 25° less and cooking times may
be 25% faster.
180–390°F
•
For foods typically reheated in an oven or microwave. Steam and hot air
gently rehydrate the food.
(80–200°C)
90–195°F
For foods in a vacuum sealed bag. Steam, along with the convection fan,
slowly and gently cooks food to the ideal temperature. Retains maxi-
(30–90°C)
mum flavor and nutrients and reduces the risk of under/over cooking.
—
Use to prepare specified foods (refer to page 12), fresh, refrigerated, or
frozen. Select the food and desired doneness, and the sensor adjusts
time, temperature, and humidity so no baking instructions are required.
The preset temperature and range are dependent on the food and
desired doneness.
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