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Operation
25
Cooking Functions
TruConvec™ Cooking Tips (cont.)
SteamHeat™ Cooking
This function uses the rear
element to heat the air
inside the oven. A motorized
fan circulates the air in the
oven cavity for even heating.
The food retains moisture
from the steam produced
during baking, making it
possible to bake on one or
two levels simultaneously.
Use this setting to bake
pastries and soufflés.
Recommended cooking space temperature: 360°F (180°C)
Range: 90°F (30°C) to 440°F (230°C)
• Press the “Function” button five times.
• <SteamHeat> and <Oven Temperature> appears in the text display.
SteamHeat™ Cooking Tips
• When baking soufflés and yeast rising pastry, put mixture or dough in
the baking form and place on multi-purpose cooking tray.
24
Operation
Cooking Functions
TruConvec™ Cooking
During TruConvec™
cooking, the rear element
heats the air inside the
oven. A motorized fan
circulates the air in the
oven cavity for even
heating. The food is
warmed evenly on all sides
making it possible to bake
on one or two levels
simultaneously. The
cooking time can be
reduced slightly by
increasing the cooking temperature. Use this setting for baking muffins,
yeast breads, quickbreads and cakes. This setting is also recommended
when baking large quantities of baked goods at one time.
Recommended temperature: 360°F (180°C)
Range: 90°F (30°C) – 440°F (230°C)
• Press the “Function” button four times.
• <TruConvec> and <Oven Temperature> appears in the text display.
TruConvec™ Cooking Tips
• When baking cakes or biscuits, put the mixture or dough in the baking
form and place on the multi-purpose cooking tray to bake.
• During TruConvec™ cooking, if the temperature is above 210°F
(100°C) and the door is opened, cooking will stop. To resume cooking,
close the door.
• Dehydrate: If the oven temperature is below 210°F (100°C), it is
possible to operate TruConvec™ cooking with the door open to dry
foods such as fruits and vegetables.
• When cooking with convection, reduce the temperature by 25˚F (10˚C).
Some recipes may require adjustment and testing when converting
from conventional to convection cooking. Compare temperatures in
the chart to recipes. If you suspect the temperature is too high, select
a lower temperature.
• If the food is nice and brown on the outside but still raw in the middle,
the oven temperature is too high. Slightly reduce the temperature and
lengthen the cooking time.
Even browning is achieved at lower temperatures.
Food
Temp
°F (°C)
Level
Pre-
heat
Time
(mins.)
Cooking utensil
Soufflés 325 (165) 1
1 & 5
no 30 – 35
Multi-purpose cooking tray
Pastry 350 (175) 1 no 40 – 50
Food
Temp
°F (°C)
Level Pre-
heat
Time
(mins.)
Cooking utensil
Layer cake 325 (165) 1 yes 25 – 30
Multi-purpose
cooking tray or
porcelain cooking
tray*
Short – crust
pastry w/fruit
350 (175) 1 yes 55 – 65
Creme puff 350 (175) 1
1 & 5
no 25 – 30
Pizza 375 (190) 1
1 & 5
yes 15 – 20
Homemade
Muffins
375 (190) 1 yes 17 – 22
* Porcelain multi-purpose cooking tray sold seperately.
TruConvec™
Steam
Re-
Heat
Pro
Bake
Tru
Convec
SteamHeat™