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CONVECT SLOW ROAST
The Convect Slow Roast modes uses low temperature to help
retain moisture for longer cooking time, resulting in more tender
meat. Convect Slow Roast is particularly good for medium
to large cuts of beef, poultry and pork as well as less-tender
cuts of meat. Food can be cooked up to 12 hours. The recipe
temperature does not need to be reduced for this mode.
Know Your Slow Roast Mode
■
Food should be completely thawed before cooking.
■
Cover foods with aluminum foil to help retain moisture.
■
Prior to slow roasting, meat can be pan-seared or broiled
on all sides to enhance browning and flavor.
CONVECT PASTRY
This mode promotes maximum rise of flaky, delicate dough
and finishing with the right balance of heat to promote golden
browning. Convect pastry is ideal for single or multi-rack
baking of cream puffs, turnovers and croissants.
CONVECT FROZEN PIZZA
Convect Frozen Pizza is used to bake thick- or thin-crust frozen
pizzas. During operation, the elements will cycle on and off in
intervals to maintain the oven temperature. The convect fans
will cycle to distribute heat evenly throughout the cavity. Adjust
the rack position up or down to increase or decrease top or
bottom browning.
Know Your Convect Frozen Pizza Mode:
■
Allow your oven to preheat completely before placing your
pizza in the oven.
■
If using a pizza stone, position the stone in a lower rack
location and allow the oven to complete preheat. Typically,
a minimum of 20 minutes is required to thoroughly preheat
the baking stone.
■
The fans and elements will turn off if the door is opened
during operation and will turn on again after the door is
closed.
■
Reduce your bake temperature by 25ºF (14ºC) from the
temperature recommended on the package.
■
The bake time may be slightly less than stated on the
package, depending on the pizza type.
■
Convect Frozen Pizza is designed for single rack baking.
PROOF
The Proof cycle prepares dough for baking by activating the
yeast. Follow recipe or package for number of times to proof
dough.
RAPID PROOF
Rapid proof is used to proof commercially prepared frozen
doughs.
Know Your Proof Mode
If the cavity temperature is more than 100ºF (38ºC) above Proof
temperature, knob indicator lights will slowly blink until the oven
is at the correct proof temperature.
Before Using Proof:
1.
Place dough in a lightly greased bowl. Place bowl on rack
position 2.
2.
Close the door.
To Use Proof:
1.
Turn the Mode Knob to the Bake position.
2.
Turn the Temperature Knob to the Proof position.
3.
Press the Start button.
4.
When the cycle is complete, turn the Temperature Knob to
the OFF position to end the cycle.
CULINARY CENTER
The Culinary Center is full of information to assist in baking and
cooking a wide variety of foods. As you program this mode, you
will make selections such as type of meat, vegetable, preferred
doneness level, and pan type depending on the food. There are
helpful tips and hints as you progress through the menu. The
Culinary Center will make adjustments based on the doneness
and pan you select. All of the selections cycle the appropriate
elements and fans for the programmed food.
NOTE:
Culinary Center can be accessed through the app.
NOTE:
Some Culinary Center cycles require the use of the
temperature probe provided with your oven. See Probe Operation
for more information.
USING YOUR OVEN
16-Jan-2019 04:15:32 EST | RELEASED
In some European factories the letter "W" of the part code mentioned herein will be automatically
replaced by the number "4000" (e.g. "W12345678" becomes "400012345678")
