
Deluxe Features
| Baking Modes: |
|
| Description: |
|
|
| |
|
|
|
|
| cooking suggestions: |
| ||
|
|
|
|
|
|
|
| |
| BAKE |
|
| Uses only a heat source from below |
|
|
| |
|
|
|
| the food. This mode is the |
|
| original times and temperatures. |
|
|
|
|
|
|
|
|
| |
|
|
|
| will turn out nicely in this mode. |
|
|
|
|
| PURE CONVECTION™ |
|
| Uses only convection heat. Best for |
|
|
| |
|
|
|
| multiple rack items, cakes, tarts, puff |
|
| standard recipes by 25°F. For bak- |
|
|
|
|
| pastries, cookies, free form yeast |
|
| ing time, use the lowest stated time |
|
|
|
|
| breads, scones, muffins, and yeast |
|
| in the recipe and add more time if |
|
|
|
|
| rolls. This mode is best for light col- |
|
| necessary. If |
|
|
|
|
| ored and delicate baked goods. |
|
| with 3 or more racks, increase time |
|
|
|
|
|
|
|
| by |
|
| SURROUND BAKE |
|
| Uses heat sources that are above and |
|
|
| |
|
|
|
| below the food. This mode is best for |
|
| temperature or time adjustments |
|
|
|
|
|
|
| are necessary in this mode. |
| |
|
|
|
| breads, soufflés, and cheesecakes |
|
|
|
|
|
|
|
| baked in a water bath. |
|
|
|
|
|
|
|
| items turn out best in this mode be- |
|
|
|
|
|
|
|
| cause they still get a nice rise without |
|
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
| tered breads, such as banana bread, |
|
|
|
|
|
|
|
| bake well in this mode because they |
|
|
|
|
|
|
|
| cook through while providing the cor- |
|
|
|
|
|
|
|
| rect amount of browning. |
|
|
|
|
| CONVECTION BAKE |
|
| Uses a combination of convection |
|
|
| |
|
|
|
| cooking and a heat source below the |
|
| standard recipes by 25°F. Since |
|
|
|
|
| food. This mode is best for fruit crisps, |
|
| these items require a longer cook |
|
|
|
|
| custard pies, |
|
| time, convection bake time is on |
|
|
|
|
| quiches, yeast breads in a loaf pan, |
|
| average about 25% shorter. Set |
|
|
|
|
| and popovers. Also, items baked in a |
|
| timer 15 minutes before the lowest |
|
|
|
|
| deep ceramic dish or earthenware clay |
|
| stated temperature and add more |
|
|
|
|
| pots are best in this mode. These are |
|
| time if necessary. |
|
|
|
|
| items in a deep pan that require |
|
|
|
|
|
|
|
| browning on the top and bottom. |
|
|
|
|
| SURROUND |
|
| Uses a combination convection cooking |
|
|
| |
| CONVECTION BAKE |
|
| and heat sources above and below the |
|
| standard recipes by 25°F. Since |
|
|
|
|
| food. This mode is best for bagels, |
|
| these items cook for a very short |
|
|
|
|
| biscuits, and pretzels. These thin items |
|
| period of time, there are no time |
|
|
|
|
| are often in a shallow pan and require |
|
| adjustments. |
|
|
|
|
| dark browning on the top and bottom. |
|
|
|
|
|
|
|
| This mode will provide the quickest |
|
|
|
|
|
|
|
| cook time and the darkest overall |
|
|
|
|
|
|
|
| browning for baked goods. |
|
|
|
|
Use and Care Manual | 27 |
|
|