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Guide to the modes
59
Oven modes Default
t
emperature
Temperature
r
ange
Surround Roast
For roasting traditional recipes, e.g. pot roast, and
br
aising or cooking at low temperatures.
400 °F (180 °C) 75–525 °F
(30–280 °C)
Convection Roast
This mode uses the convection fan to circulate
heat
ed air throughout the oven. Ideal for cooking
delicate cuts of meat, fish and crispy poultry.
375 °F (160 °C) 75–475 °F
(30–250 °C)
Bake
This mode uses traditional baking techniques to
per
fect pies and biscuits.
375 °F (190 °C) 200–525 °F
(100–280 °C)
Browning
For a perfectly browned topping, for example
when making
a gratin or browning the top of a
casserole.
350 °F (190 °C) 200–475 °F
(100–250 °C)
Maxi Broil
For broiling meats e.g. steak, chops, kebabs, etc.
The entir
e Browning / Broiling element will glow
red to produce the required heat.
500 °F (240 °C) 400–575 °F
(200–300 °C)
Broil
For grilling smaller quantities of steak, chops,
k
ebabs, etc.
500 °F (240 °C) 400–575 °F
(200–300 °C)