MODE
TEMPERATURE
212–482°F
(100–250°C)
Steam Roast
212–482°F
(100–250°C)
Bake
400–482°F
(204–250°C)
Broil
200–220°F
(93–104°C)
Steam
75–100°F
(25–38°C)
Proof
75–165°F
(25–74°C)
Dehydrate
75–482°F
(25–250°C)
Manual
STEAM
DESCRIPTION
Steam Roasting uses the power of hot, moist air,
combined with the convection fan and top and rear
heat, to quickly and efficiently transfer heat and
10–100%
promote browning. For proteins like dark meat chicken,
it can even help achieve a tender, fall-apart interior with
crisp, browned skin.
The bake setting uses the top and bottom heat to
replicate a traditional oven. In addition to helping
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perfect your favorite baked goods, this mode is also
ideal for making your morning toast, bagels, and
English muffins.
Broiling uses the top heating element and high heat to
quickly brown foods without the use of steam. You can
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choose to use the convection fan in this mode for even
more efficient heat circulation, or turn it off for a result
similar to a traditional broiler.
Steaming uses 100% steam and an oven temperature
near to the boiling point of water to replicate the
100%
stovetop steaming process for vegetables, dumplings,
and rice. Adjust the oven temperature up or down
depending on how gently you'd like the food cooked.
Turn your oven into an efficient proofing box using
low temperature and, if desired, steam. Increase the
temperature up to 90°F (32°C) for sweet doughs or
0–100%
to speed up proofing time if you're in a hurry. NOTE:
Temperature and humidity cannot be held lower than
the ambient conditions in the room.
Combining a relatively low cooking temperature with
the bottom heating element and the fan enables you to
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use the oven as a dehydrator for jerky, dried fruit, and
more.
If you want ultimate control over settings, Manual is
the answer. You can define the heating elements,
0–100%
fan speed, sous vide mode, and more. Certain
combinations may not be possible, such as rear heat
with fan off.
COOKING MODES
13