Oven (Lower Oven)
Mode Description
Broil
• For cooking tender cuts of meat directly, under the broil element.
• The high heat cooks quickly and creates a rich, brown exterior.
• Best for meat, fish, and poultry up to 1 inch thick.
• Always preheat the oven for 5 minutes.
• See Broiling recommendation guide (pg. 60).
Pure Conv.
Sear
Uses the convection element and fan; meat is cooked 75 °F (42 °C)
higher than the set temperature for the first 15 min.; the resulting
browning process sears the exterior to trap natural juices; best for
game hens, chickens, stuffed/un-stuffed turkeys, turkey breasts, pork
tenderloin, and pork loin.
Convection
Broil
• Similar to Broil but has the benefit of fan-circulated air; the broil
element cycles on/off to maintain oven temperature, while the fan
circulates the hot air.
• For thicker cuts of meat, fish, and poultry; gently browns the
exterior, trapping the juices.
• Always preheat the broil element for 5 minutes.
Steam Bake
Excellent for breads, pastries, and desserts; increases moisture content
and improves texture and flavor. See Steam cook recommendation
guide (pg. 60).
Steam Roast
• Excellent for roasted meats or poultry; maintains a crispy surface
while trapping juices for a moist, tender result.
• See Steam cook recommendation guide (pg. 60).
Dual Four
Part Pure
Convection
Uses the convection element and fan; uniform air circulation lets you
optimize oven space; use for single-rack baking, multi-rack baking,
roasting, and preparing whole meals; many foods (e.g., pizza, cake,
cookies, biscuits, muffins, rolls, frozen convenience foods) can be
prepared on 2 or 3 racks at once; also good for whole roasted duck,
lamb shoulder, and short leg of lamb.
English 59
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