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COOKING MODES
Each cook mode has been developed to provide simple and clear options to get cooking quickly. Below is a
detailed list of each mode, its options, and tips on when/how to use it.
MODE
TEMPERATURE
75–208°F
(25–98°C)
Sous Vide
75–197°F
(25–92°C)
Dry Sous
Vide
212–482°F
(100–250°C)
Convection
Bake
212–482°F
(100–250°C)
Steam Bake
212–482°F
(100–250°C)
Air Fry
12
STEAM
DESCRIPTION
Sous Vide ensures edge-to-edge perfection when
cooking proteins and more — without a bag or water
bath. It uses the wet bulb temperature sensor to
measure the surface temperature of your food; when
100%
you set your oven temperature, it will be the same
as what your food is experiencing, just like in a sous
vide water bath. For faster cooking, set the oven
temperature 5 to 20°F (3 to 11°C) higher than the probe.
Dry Sous Vide ensures edge-to-edge perfection when
cooking skin-on proteins — without a bag or water
bath. Cooking sous vide with steam off keeps the skin
of proteins like chicken or fish dry and ready to brown.
Off
For faster cooking, set the oven temperature 5 to 20°F
(3 to 11°C) higher than the probe. This setting should
only be used for cooks around 4 hours or shorter. Don't
use with bagged foods.
Convection Bake uses the rear heat and a high
convection fan for efficient heat circulation. This setting
is very versatile and can be used for everything from
Off
baked goods to proteins. Convection baking is perfect
when you want to quickly cook foods, like chicken, with
a crisp exterior and juicy interior.
Steam Bake adds steam to the convection bake
settings. Adding steam to a hot oven further increases
the oven's efficiency and helps to promote moisture
10–100%
retention. The moderate amount of steam added in this
cooking mode still allows for browning on foods like
broccoli while maintaining a tender interior.
Air Frying combines top and rear heat and the
convection fan to quickly brown and crisp foods. It
works great for dishes you'd normally deep fry, in
Off
addition to preparations like roasted cauliflower, which
benefit from high, dry heat to prevent the vegetable
turning soggy
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