Samsung NQ70CG600DSRAA User Manual - Page 41

Oven functions Oven Oven Functions Upper Microwave Oven Single Lower Single oven Upper Lower Microwave, Convection, Broil, Speed Convection, Speed Broil, Air Fry Auto Cook, Sensor Cook, Auto Cook, Defrost Bake, Broil, Convection Bake, Convection Roast, Convection Vegetable, Steam Bake, Steam Roast, Air-Fry, Air Sous Vide, Keep Warm, Steam Proof, Proof, Dehydrate, Smart Control, Clean Cooking mode Tap the screen to select the cooking mode. Set the temperature using the numeric pad or the wheel picker. See Setting the Temperature on page 47 and Basic Baking and Broiling Instructions starting on page 47. Mode Bake Broil Convection Bake Convection Roast Convection Vegetable Steam Bake Steam Roast Air fry Air Sous Vide Dehydrate Proof Steam Proof Keep Warm Temperature range 175 °F (80 °C) - 550 °F (285 °C) L0 / HI 175 °F (80 °C) - 550 °F (285 °C) 175 °F (80 °C) - 550 °F (285 °C) Single oven O O O O Temp probe O O O No preheat O O 350 °F (175 °C) - 450 °F (230 °C) O O - 230 °F (110 °C) - 550 °F (285 °C) O 230 °F (110 °C) - 550 °F (285 °C) O 350 °F (175 °C) - 500 °F (260 °C) O 100 °F (40 °C) - 205 °F (95 °C) O 100 °F (40 °C) - 225 °F (105 °C) O 95 °F (35 °C) or 105 °F (40 °C) O 95 °F (35 °C) or 105 °F (40 °C) O 175 °F (80 °C) O O = Available - - - - - - - - - - - - - - - - - = Not Available Mode Bake Instruction • Bake is used to cook cakes, cookies, and casseroles. Always preheat the oven first. • Baking temperatures and times will vary depending on the ingredients and the size and shape of the baking pan used. • Dark or nonstick coatings may cook faster with more browning. Broil Convection Bake Convection Roast NOTE For performance reasons, the convection fan may turn on or off during baking. • Broiling is a method of cooking tender cuts of meat by direct heat under the broil element of the oven. • The high heat cooks quickly and gives a rich, brown outer appearance. Broil mode is best for meats, fish, and poultry up to 1 inch thick. • Always preheat the oven for 5 minutes before broiling. • See the Broiling recommendation guide section starting on page 44. • Convection Bake uses a fan to circulate the oven's heat evenly and continuously within the oven. • This improved heat distribution allows for even cooking and excellent results while using multiple racks at the same time. • Breads and pastries brown more evenly. • Convection Roast is good for cooking large tender cuts of meat, uncovered. The convection fan circulates the heated air evenly over and around the food. • Meat and poultry are browned on all sides as if they were cooked on a rotisserie. • The heated air seals in juices quickly for moist and tender results while, at the same time, creating a rich golden brown exterior. English 41 Oven (Lower Oven)