“Two questions: 1. What is the lowest oven temperature that you can set? I need a very low setting (around 100) for proofing bread dough. 2. Can you use the oven as a conventional oven without the convection feature?”
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The oven can be programmed to bake at any temperature from 170 °F (80 °C) to 550 °F (285 °C). The default temperature is 350 °F (175 °C).Proofing does not operate when the oven is above 125 °F. Hot shows in the display. The oven can be used as a regular oven, the convection feature is a mode. ^Daphane
Sorry, there was a problem. Please try again later.For question #2, the answer is “no”. There are no heating elements on the bottom of the stove, only a single round one at the back, with an integrated fan. So even if you select “Bake” as opposed to “Convection Bake” the fan is still on, albeit at a lower speed. The result can be positive or negative, depending on what you are baking. Casseroles and roasts are probably fine. What I have found is that baking bread, for example, one side of the bread will be better defined and more properly shaped than the other. I imagine the same will apply for cakes. What this means it that heat distribution is definitely NOT even in this oven: hot air from the heating element is blown at one side of the food in any oven mode except “broil”. I have calibrated the oven and it’s temperature is close to spot on. Short of rotating the baking often, I’m at a loss of how to handle this. Did not face this in my previous ovens and it is a pain. To illustrate, the left side in the picture is the “good” side.
Sorry, there was a problem. Please try again later.I would suggest leaving the oven door slightly ajar.
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