English 51
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Mode
Instruction
Steam Bake
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Steam Bake provides excellent baking conditions for breads,
pastries, and desserts by increasing moisture content and
improving texture and flavor.
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Steam cook recommendation guide
section starting
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Steam
Roast
•
Steam Roast provides excellent cooking conditions for roasted
meats or poultry by maintaining a crispy surface while
sealing in the juices for a moist and tender result.
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Steam cook recommendation guide
section starting
.
Steam
Bread
Proof
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For bread dough (yeast dough and sour dough), added steam
shortens fermentation time and keeps the surface of the
dough from drying out.
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Place the dough on rack position 1 or 2. You do not need to
cover it with cloth or with plastic wrap.
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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.
Mode
Instruction
Bake
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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
more browning.
NOTE
For performance reasons, the convection fan may turn on or off
during baking.
Broil
•
Broiling is a method of cooking tender cuts of meat by direct
heat under the broil element of the oven.
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The high heat cooks quickly and gives a rich, brown outer
appearance. Broil mode is best for meats, fish, and poultry up
to 1 inch thick.
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Always preheat the oven for 5 minutes before broiling.
•
section starting on
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Convection
Bake
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Convection Bake uses a fan to circulate the oven’s heat evenly
and continuously within the oven.
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This improved heat distribution allows for even cooking and
excellent results when you are using multiple racks at the
same time.
•
Breads and pastries brown more evenly.
Convection
Roast
•
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.
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Meat and poultry are browned on all sides as if they were
cooked on a rotisserie.
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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-00_EN+MES+CFR.indb 51
2017-08-02 10:48:14
Summary of Contents for NQ70M9770DS/AA
Page 91: ...English 91 Memo NQ70M9770D_AA_DE68 04503A 00_EN MES CFR indb 91 2017 08 02 10 48 30 ...
Page 183: ...Español 91 Notas NQ70M9770D_AA_DE68 04503A 00_EN MES CFR indb 91 2017 08 02 10 49 12 ...
Page 275: ...Français 91 Notes NQ70M9770D_AA_DE68 04503A 00_EN MES CFR indb 91 2017 08 02 10 50 00 ...
