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Heating Principle
The diagrams shown below are examples of the accessories of various cooking modes. It may vary depending
on the recipe/dish used.
Cooking modes Principle and Types Uses Caution Placement
Convection/Fermentation/
Healthy Fry
Preheating advised
(except fermentation)
Use the convection heater for
heating.
• Baking pastries like puff, swiss
rolls and pizza.
• Roasting meat and poultry, etc.
• Fermentation and making
yogurt.
• Frying thin foods with high
temperature, such as prawn,
fish fillets and chicken pieces,
etc.
Take out the food
immediately after the
heating; otherwise
the residual heat will
deepen the browning
color. To maintain the
temperature in the oven
during heating, do not
open and close the
oven door in the heating
process. To uniform
browning color, you
can readjust the food
position or rotate the
metal tray midway.
One level cooking:
lower shelf position
Two levels cooking:
upper and lower shelf
position
Steam-Med, Steam-Low,
Prolonged
Steam is used for heating to
complete cooking.
• Steaming various seafood,
poultry, meat, vegetables, rice,
and Chinese desserts.
Since steam is
generated during
cooking, the cover
(plastic wrap) cannot
be used in the heating
process. For individual
dishes that require the
plastic wrap, see the
recipes.
One level cooking:
middle shelf position
Two levels cooking:
upper and middle
shelf position
Healthy Steam with 120 °C
Superheated steam is used for
heating to complete cooking.
• Steaming all kinds of root
vegetables, meat, etc.
• Fast reheating, etc.
Superheated steam is
produced when cooking.
Do not cover (plastic
wrap).
One level cooking:
middle shelf position
Two levels cooking:
upper and middle
shelf position
F0003CE30HP_eng.indd 4F0003CE30HP_eng.indd 4 2018/8/20 17:59:002018/8/20 17:59:00
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