manual Convection and Automatic Mix operation
Slow Cook
Slow Cook is a preset at 300˚F. Slow Cook is programmed for 4 hours. Oven temperature can be changed to temperature below 300˚F. Simply touch the SLOW COOK pad and touch the desired numbered pad with temperature below 300˚F.
1.Touch SLOW COOK pad.
2.Touch START pad. The oven begins counting and continues to 4 hours.
Automatic Mix Cooking
This oven has two
| Oven temperature | Microwave power |
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HIGH MIX | 325˚F | 30% |
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LOW MIX | 325˚F | 10% |
With the exception of those foods that cook best by convection heating alone, most foods are well suited to mix cooking using either LOW MIX/BAKE or HIGH MIX/ROAST.
The marriage of these two cooking methods produces juicy meats, moist and tender cakes and fine textured breads, all with just the right amount of browning and crispness.
The temperature can be changed; however, the microwave power cannot.
The oven temperature can be changed from 100˚F to 450˚F. To change the temperature, first touch HIGH MIX or LOW MIX, then touch the same pad again. When the display says select temp, touch desired temperature pad. Ex: HIGH MIX, HIGH MIX, pad 7 and START. The mix temperature will change automatically.
To Cook with Automatic Mix
•Suppose you want to bake a cake at low mix for 20 minutes.
1. Touch Low mix/Bake pad.
2. Enter cooking time by touching number pads 2000.
3. Touch Start pad.
To Preheat and Cook with Automatic Mix
Your oven can be programmed to combine preheating and automatic mix cooking operations. You can preheat at the same temperature as the preset combination temperature or change it to a different temperature.
•Suppose you want to preheat to 350˚F and then cook 25 minutes on 300˚F low mix/bake:
1. Touch Preheat pad.
2.Touch temperature pad 350˚F6 .
3.Touch Low mix pad. Touch Low mix pad once more to change the cooking temperature.
4.Touch temperature pad 300˚F4 .
5.Enter cooking time by touching number pads 2500.
6.Touch Start pad.
At the end of the baking time, 1 long tone will sound and END will be displayed.
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