Theory of Operation
CSO24 and CSO30 (SWS #13508346)
3-9
#9001333 - Revision A - August, 2014
Auto Steam Bake
Bake just like a professional with auto steam bake mode. By heating with steam first, then using convection heat to
finish baking, bagels, breads, buns, rolls and pastries acquire a tender interior, a beautiful exterior and a natural
shine without the need for brushing with an egg wash. Auto steam bake mode temperatures range from 210°F
(99°C) to 445°F (229°C). Use this mode for breads, buns, cakes and pastries whether fresh, par-baked or frozen.
Do not preheat.
Convection
A fan creates the movement of hot air created by a heating element at the back of the oven for convection cooking to
distribute heat evenly around food for consistent results and browning. Convection also eliminates odor transfer mak-
ing it ideal for cooking desserts, meats and vegetables all together.
Convection mode temperatures range from 85°F(29°C) to 445°F (229°C). Cooking temperatures versus traditional
ovens may be 25 degrees less, and times may be about 25% faster, saving valuable time and lowering energy costs.
Use convection mode for muffins, biscuits and roasts. Convection mode is also ideal for speeding up cooking time,
and for cooking different types of foods together at once to save time. For instance, add dinner rolls and aromatic
veggies like broccoli to your meat-cooking session without any odor transference to create a complete meal where
every menu item is conveniently cooked together, and is done at the same time.
Convection Humid
In convection humid mode, a heating element at the back of the oven produces heat and oven ventilation is sealed
so that moisture produced during cooking remains in the oven.
Convection humid temperatures range from 85°F(29°C) to 445°F (229°C).
Use convection humid for cakes, casseroles, grain dishes, lasagna and meats.
Convection Steam
Convection steam is great for roasting vegetables, grains or potatoes, and multiple items together, like a 12-pound
turkey with trimmings. Cook the turkey with steam, then add vegetables or potatoes, turn off steam, and it will all
roast and be done together. You control the steam supply.
Convection steam mode temperatures range from 85°F(29°C) to 445°F (229°C). Steam transfers energy to the food
more efficiently than hot air alone, which speeds up the cooking process. Food retains its own moisture and delicate
parts are more resistant to burning.
Use convection steam for any foods you want to be tender inside and roasted or crisped outside.
Gourmet
Gourmet cooks food to perfection; simply tell it what type of
food you are putting inside of the oven. The climate sensor
knows the amount, shape and consistency and adjusts
time, temperature and humidity so no baking instructions
are required.
Select your item and preferred level of doneness. After a
few minutes it will tell you when your dish will be ready.
Great results are achieved easily, quickly and stress-free.
Use Gourmet to prepare any of the foods in the table at
right, whether they come fresh from your garden, refrigera-
tor, freezer or pantry:
Slow Roast
Slow roast mode is the ultimate convenience. Insert the
probe into your prepared meat, select a slow roast setting,
tell the oven what time you want it done, and come home to
a perfectly cooked meal.
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