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Oven (Lower Oven)
Oven (Lower Oven)
Mode Description
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.
• Meat and poultry are browned on all sides as if they were cooked on
a rotisserie.
• The heated air seals in juices quickly for moist and tender results
while, at the same time, creating a rich golden brown exterior.
Broil
• Broiling is a method of cooking tender cuts of meat by direct heat
under the broil element of the oven.
• 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.
• Always preheat the oven for 5 minutes before broiling.
• See the Broiling recommendation guide section starting on page
92.
Pure Conv.
Sear
Pure Convection sear uses the convection element and fan. In Pure
Convection Sear mode, the oven cooks the meat 75 °F (42 °C) higher
than the set temperature for the first 15 minutes. The resulting
browning process sears the surface of the meat to keep the natural
juices from escaping. This mode is best for game hens, chickens, stuffed
and un-stuffed turkeys, turkey breasts, pork tenderloin and pork loins.
Convection
Broil
• Convection Broil is similar to Broil, but with the additional benefit of
air circulation by the motorized fan in the rear of the oven.
• During Convection Broil mode, the broil element will cycle on and off
in intervals to maintain oven temperature, while the fan circulates
the hot air.
• Use this mode for thicker cuts of meat, fish, and poultry. Convection
Broil gently browns the exterior and seals in the juices.
• For optimum browning, preheat the broil element for 5 minutes.
Steam Bake
• Steam Bake provides excellent baking conditions for breads, pastries,
and desserts by increasing moisture content and improving texture
and flavor.
• See the Steam cook recommendation guide section starting on page
93.
NQ9300M_MOD_DOC30M977D_DE68-04463A-01_EN.indd 90 5/2/2017 3:59:49 PM
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