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Idiomas disponibles
Idiomas disponibles
Operating the oven
Oven functions
BAKE, BROIL, CONV BAKE(Convection bake), CONV ROAST(Convection roast),
PURE CONV(Pure convection), STEAM BAKE, STEAM ROAST, STEAM PROOF,
DEHYDRATE, CHEF MODE, CLEAN
Cooking mode
Turn the Oven Mode knob to select the cooking mode. Set the temperature using
the Temp knob, the numeric pad, or the wheel picker. See Setting the Temperature
on pages 20 and 21 and Basic Baking and Broiling Instructions starting on page
29.
Mode
Bake
175 °F (80 °C) - 550 °F (285 °C)
Broil
Convection Bake
175 °F (80 °C) - 550 °F (285 °C)
Convection Roast
175 °F (80 °C) - 550 °F (285 °C)
Pure convection
175 °F (80 °C) - 550 °F (285 °C)
Steam Bake
230 °F (110 °C) - 550 °F (285 °C)
Steam Roast
230 °F (110 °C) - 550 °F (285 °C)
Steam Proof
95 °F (35 °C) - 105 °F (40 °C)
Dehydrate
100 °F (40 °C) - 225 °F (105 °C)
26 English
DOB30x977Sx_AA_DG68-01312A-01_EN+MES+CFR.indb 26
DOB30x977Sx_AA_DG68-01312A-01_EN+MES+CFR.indb 26
Oven functions
Temperature range
Temp probe InstantHeat™
O
L0 / HI
-
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.
•
Dark or nonstick coatings may cook faster with more
Bake
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
•
O
page 28.
O
•
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.
Instruction
2023-02-22 오후 9:34:26
2023-02-22 오후 9:34:26
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