English 39
Oper
ating the o
v
en
Mode
Instruction
Convection
Vegetable
•
Convection Vegetable provides excellent cooking conditions
for vegetables such as potatoes, tomatoes, onions, carrots, bell
peppers, broccoli and It creates optimal texture and taste for
vegetable by increasing moisture content when compared to
general convection.
•
The uniform air circulation provided by Pure Convection allows
you to use more oven capacity at once.
•
For best results, use this mode in single oven mode and place the
cooking tray in position 3.
•
Preheating is not necessary for this mode.
•
See the
Convection Vegetable recommendation guide
section
Air Fry
•
Air Fry uses hot air for crispier and healthier frozen or fresh foods
without or less oil than normal convection mode.
•
For best results, use this mode in single oven mode and place the
Air Fry tray in position 3.
•
Preheating is not necessary for this mode.
•
The temperature can be set between 350°F - 500°F.
•
See the
Air Fry
section starting on page
.
Air Sous Vide
•
Air sous vide mode uses low-temperature hot air to implement
Sous Vide mode without steam or the water tank.
•
In this mode, the oven keeps constant low temperatures, cooking
food that can keep its original fragrance and nutrients while
offering enriched flavor and soft texture.
•
It is not necessary to preheat the oven when using Air Sous Vide
mode.
•
Place the sealed vacuum bags of food on the rack 3 of the oven.
•
The temperature can be set between 100°F - 205°F.
•
Use it to cook meat, fish, seafood, poultry or vegetables.
•
Use fresh and quality ingredients only. Trim them in a clean
condition and store under refrigeration.
•
Use heat-resistant vacuum bags for moving and storing
ingredients.
•
Use Air Sous Vide recommendation guide. To find the
recommended cooking time and temperature for the food.
•
See the
Air Sous Vide
section starting on page
.
Mode
Instruction
Bake
•
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 browning.
NOTE
For performance reasons, the convection fan may turn on or off
during baking.
Convection
Bake
•
Ideal for foods being cooked using multiple racks.
•
Good for large quantities of food.
•
Provides the best performance for cookies, biscuits, brownies,
cupcakes, cream puffs, sweet rolls, angel food cake, and bread.
•
Cookies bake best when cooked on flat cookie sheets.
•
The oven automatically adjusts the temperature for convection
baking.
Convection
Roast
•
Good for larger, tender cuts of meat, uncovered.
•
For best performance, place a broiler pan and grid under the meat
or poultry. The pan catches grease spills and the grid prevents
grease spatters.
•
Heated air circulates over, under, and around the food. Meat and
poultry are browned on all sides as if they were cooked on a
rotisserie.
Broil
•
Broiling uses the oven broil burner at the top of oven to
cook and brown food.
•
Meat or fish must be put on a broiling grid in a broiling pan.
•
Preheating for 4 minutes before broiling is recommended.
