june Oven - Page 16

Here are the Cook Modes currently available with your June.
Cook Modes
Bake
Uses the full lower elements and partial upper elements to create a balanced radiation of heat from
the boom of the oven to cook foods evenly using only the top elements to keep consistent oven
temperatures. Good for vegetables, proteins, and desserts.
Roast
Uses full lower elements and partial upper elements to create a balanced radiation of heat to roast
foods. Good for proteins and vegetables.
Broil
Uses full upper elements to radiate heat downward to cook foods from the top of the oven. It is like
an indoor grill and can cook foods very quickly. Good for seafood, shellsh, thinly cut meats.
Slow Cook
Runs a very steady, low heat from all elements to cook foods at a very slow rate. Good for stews,
braising proteins.
Air Fry
Uses the power of the convection fans and heat from the elements but does not try to utilize radiant
heat. It uses the heated air in the cavity to cook the food. Good for proteins, vegetables, starches.
Reheat
Uses full lower elements and partial upper elements to radiate heat to reheat foods in a balanced
fashion.
Proof
Allows dough to rise in a controlled environment. Heating elements will run on an extremely low
power, maintaining a consistent temperature for hours.
Keep Warm
Uses a very low heat seing to keep foods warm.
Dehydrate
Runs a very low and consistent heat, limiting radiant heat to slowly dehydrate foods. Good for thinly
cut fruits, vegetables, proteins.
Toast
Uses full elements and partial upper elements to radiate heat to foods to create a toast eect. Good
for starches, namely bread products.