ENGLISH
7
COOKING FUNCTIONS
• Dehydrate option is to remove moisture content from veggies or fruits to dry and preserve
them.
• Use for baking cakes, breads, casseroles, pastries, and mufns.
• Food may cook up to 30% faster when using Convection function. Check baked goods
before the expected nish time to avoid overcooking.
• Use for Chops, sh, seafood, and browning.
• For best results, use the 9” x 13” multipurpose pan and rack. It is designed to drain juices
and help avoid spatter and smoke.
• For proper draining, do not cover the rack with foil. Instead, line the pan bottom with
aluminum foil for easier cleaning.
• Use for Chicken, meat and vegetables. The oven distributes power to the top and bottom
heating elements to maintain the desired oven temperature.
• Use for Cakes, breads, casseroles, mufns, proteins and others.
• Convection function can be used with thin cuts of sh, to eliminate ipping.
• Convection bake is similar to the bake function with all 5 heating elements working. In
addition, dual convection fans operate to stir the air in order to distribute heat more evenly.
• Use function for Steaks, Chicken & other proteins. Use to perfectly cook meats and other
proteins to a set internal temperature.
• Use to keep food warm before serving.
• Preset temperature is 170°F (76°C), but can be changed as per the item being warmed.
• Use to bring the food to serving temperature.
• The preset suggested temperature is 300°F (148°C), but you may need to adjust this
depending on the item being reheated to avoid overcooking or drying out the food.
• Use for Dough. To speed up bread proong. With a range of 75 – 90°F (24 – 32°C)
temperature and lower heating elements, this setting can be used to accelerate bread
proong (rising).
• Ideal for pre-breaded foods like: Chicken nuggets, chicken tenders.
• Most foods will not require to be ipped.
• For home made meals with skin, bigger than chicken wings, it is recommended to ip mid
process.
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