Siemens HD2525U, HD2528U manual Oven Cooking Modes, Bake, Proof and Warm Convection Bake

Oven Cooking Modes

Bake, Proof and Warm

Convection Bake

Getting the Most Out of Your Appliance

Baking is cooking with dry, heated air. Both the upper and lower element cycle maintain the oven temperature. Bake mode can be used to prepare foods like pastries and casseroles as well as to roast meats.

Note:

Depending on the model, you may hear the convection fan while the oven is preheating for the bake mode. This is normal.

In the Proofing mode, the oven will use the upper and lower element to maintain a low temperature to proof bread.

•Proofing is the rising of a yeast dough.

•The Proofing mode temperatures are 85° to 110° F. The default temperature is 100° F.

•Loosely cover the bowl or pan and use any rack that accommodates the size of the container.

•Keep the door closed and use the oven light to check the rising of the dough.

In Warming mode, the upper and lower elements maintain a low temperature in the oven cavity in order to keep food at serving temperature.

•Use the Warming setting on the oven to keep foods hot until ready to serve.

•Warming mode temperatures are 140° - 220° F. Default temperature is 170°.

•Foods that must be kept moist should be covered with a lid or aluminum foil.

CAUTION:

When using Warm mode, follow these guidelines:

• Do not use the Warm Mode to heat cold food.

•Be sure to maintain proper food temperature. The USDA recom- mends holding hot food at 140°F or warmer.

•DO NOT warm food for longer than one hour.

Convection baking is similar to baking. Heat comes from the lower heating element and a third element behind the backwall. The main difference in convection baking is that the heat is circulated throughout the oven by the con- vection fan.

The Convection Bake mode is well-suited for baking large quantities of food on multiple

racks. It can be used to prepare cookies, pies, cupcakes, pastries, breads, snack foods and appetizers among other items. The benefits of Convection Bak- ing include:

•Slight decrease in cooking time

•Three rack cooking (more even browning)

•Higher Volume (yeast items rise higher)

•Ability to cook more items at once

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