Samsung NV51M9770DS User Manual - Page 30

English, Instruction, Steam cook recommendation guide, Category, Rack position, Temperature °F

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Operating the oven Mode • Convection • Roast • • Steam Bake • • Steam Roast • • Steam Bread • Proof • • Instruction 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. Steam Bake provides excellent baking conditions for breads, pastries, and desserts by increasing moisture content and improving texture and flavor. See the Steam cook recommendation guide section starting on page 32. Steam Roast provides excellent cooking conditions for roasted meats or poultry by maintaining a crispy surface while sealing in the juices for a moist and tender result. See the Steam cook recommendation guide section starting on page 32. For bread dough (yeast dough and sour dough), added steam shortens fermentation time and keeps the surface of the dough from drying out. Place the dough on rack position 1 or 2. There is no need to cover it with cloth or with plastic wrap. For the best result, always start the Steam Bread Proof option with a cool oven. Do not use Steam Bread Proof for warming food. The proofing temperature is not hot enough to keep food warm. Mode Convection Broil Dehydrate Instruction • Convection Broil is similar to Broil, but with the additional benefit of air circulation by the motorized fan in the rear of the oven. • During Convection Broil mode, the broil element will cycle on and off in intervals to maintain oven temperature while the fan circulates the hot air. • Use this mode for thicker cuts of meat, fish, and poultry. Convection Broil gently browns the exterior and seals in the juices. • For optimum browning, preheat the broil element for 5 minutes. • Dehydrate dries food or removes moisture from food via heat circulation. • After drying the food, keep it in a cool and dry place. • For fruit, adding lemon or pineapple juice or sprinkling sugar on the fruit helps the fruit retain sweetness. • See the table below for Dehydrate settings. Category Vegetables or Fruit Meat Rack position 3 or 4 3 or 4 Temperature (°F) 100-150 145-225 NOTE Dehydrate is also included in the Healthy Cook mode for the upper oven. Operating the oven 30 English NV51M9770DS_AA_DG68-01001A-02_EN+MES+CFR.indb 30 2018-08-29 4:49:24

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30 English
Operating the oven²
Operating the oven²
Mode
Instruction
Convection
Roast
•
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.
Steam Bake
•
Steam Bake provides excellent baking conditions for breads,
pastries, and desserts by increasing moisture content and
improving texture and flavor.
•
See the
Steam cook recommendation guide
section starting
on page
32
.
Steam Roast
•
Steam Roast provides excellent cooking conditions for
roasted meats or poultry by maintaining a crispy surface
while sealing in the juices for a moist and tender result.
•
See the
Steam cook recommendation guide
section starting
on page
32
.
Steam Bread
Proof
•
For bread dough (yeast dough and sour dough), added steam
shortens fermentation time and keeps the surface of the
dough from drying out.
•
Place the dough on rack position 1 or 2. There is no need to
cover it with cloth or with plastic wrap.
•
For the best result, always start the Steam Bread Proof
option with a cool oven.
•
Do not use Steam Bread Proof for warming food. The
proofing temperature is not hot enough to keep food warm.
Mode
Instruction
Convection
Broil
•
Convection Broil is similar to Broil, but with the additional
benefit of air circulation by the motorized fan in the rear of
the oven.
•
During Convection Broil mode, the broil element will cycle on
and off in intervals to maintain oven temperature while the
fan circulates the hot air.
•
Use this mode for thicker cuts of meat, fish, and poultry.
Convection Broil gently browns the exterior and seals in the
juices.
•
For optimum browning, preheat the broil element for 5
minutes.
Dehydrate
•
Dehydrate dries food or removes moisture from food via
heat circulation.
•
After drying the food, keep it in a cool and dry place.
•
For fruit, adding lemon or pineapple juice or sprinkling sugar
on the fruit helps the fruit retain sweetness.
•
See the table below for Dehydrate settings.
Category
Rack position
Temperature (°F)
Vegetables or Fruit
3 or 4
100-150
Meat
3 or 4
145-225
NOTE
Dehydrate is also included in the Healthy Cook mode for the
upper oven.
NV51M9770DS_AA_DG68-01001A-02_EN+MES+CFR.indb
30
2018-08-29
°° 4:49:24