Dry Heat
Powerful heating elements heat and circulate dry air
within the cooking cabinet.
Cabinet temperature can be set from 86-575°F (30-
300°C.)
Cooking methods:
Baking, roasting, grilling, pan frying, gratinating,
glazing.
1
Preheat until mode temperature light goes out.
2
3
4
Or work with the core temperature
probe
3
4
Set Actual
Sample dishes
• Mise en place
Sweating bacon, roasting bones.
• Starters
Meatballs, vegetarian bakes, vegetables au gratin,
vegetable pastries, pies, sirloin, chicken wings, finger
food, duck breasts, quiches, shortcrust pastry,
tartlets.
• Soup garnishes
Savoury straws, cheese croûtons.
• Main courses
Steak, rump steak, T-bone steak, liver, rissoles, chick-
en breast, chicken legs, half / whole chickens,
turkey, pheasant, quail, breadcrumbed meat, bread-
ed convenience food, vegetarian cutlets, duck
breasts, cutlets, pizza.
• Side dishes
Potato pancakes, roast potatoes, potato gratin, rösti,
baked potatoes, Idaho potatoes, potato soufflés,
Macaire potatoes, duchesse potatoes.
• Desserts
Sponges, marble cakes, plain cakes, fancy cakes,
flaky pastry, croissants, bread, rolls, baguettes,
shortcrust pastry, apple strudel, bakery products
(precooked), frozen pastry.
167°F 66°F
0:33
320°F
Dry Heat mode
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