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Using the Trivection
™
oven.
Microwave Assisted
In the Trivection oven, a microwave is
used to assist cooking.
The combination of microwave,
convection fan and heating elements is
unique for each food category.
NOTE: The microwave will cycle on and off while
cooking to best distribute energy to the food.
The microwave turns off and the cook time
stops counting down when the oven door
is opened.
NOTE: The convection fan may cycle on and off
and change direction while cooking to best
distribute hot air in the oven. The convection fan
shuts off when the oven door is opened.
Auto Recipe
™
Conversion
You can use your favorite recipes in the
Trivection oven.
When speedcooking, enter the
traditional cooking temperature and
the maximum recipe/package cook time.
When speedcooking, the Auto Recipe
™
conversion feature automatically converts
traditional cook time into the appropriate
speedcooking time. The converted time
will display after you start the oven. This
time will be up to 5 times faster than
traditional baking based on food type.
Cookware for Speedcooking. . .
You can use cookware that is oven-safe.
Heat-resistant paper and plastic
containers and bakeware that are
recommended for use in traditional
baking can also be used for speed baking.
However, they should not be used at
temperatures higher than the
temperature recommended by the
bakeware manufacturer.
If you are cooking with several pans,
leave space between them. Arcing is the
microwave term for sparks in the oven.
To avoid arcing, be sure there is at least
1 inch of space between metal surfaces—
pans, wall of cavity, aluminum foil.
Do not completely surround food with
metal and/or foil while speedcooking—
you will not have a time savings (for
example, wrapping potato with foil, using
metal roasting pan with lid).
When using a metal pan, do not cover it
with a metal lid or foil (a glass lid or
parchment paper may be used).
However, foil may be used to shield food
to prevent overbrowning or overcooking
(i.e., placing small strips of foil on tips of
wings and legs of poultry). Also, foil
covers may be tented over food (i.e.,
large frozen casseroles) toward the end
of their cook time to prevent
overbrowning or overcooking.
DO NOT USE FOOD WRAPPERS MADE
FROM A COMBINATION OF METAL FOIL
AND PAPER IN THE OVEN in speedcook
modes. For example, some frozen or
deli breads are baked and sold in these
wrappers. Remove the food from
the wrapper and speed bake on a flat
metal pan.
When speedcooking with metal pans,
heavy aluminum pans are recommended
for best results.
When speed baking with stoneware or
cooking stones, refer to the manufacturer’s
owner’s manual for proper use and
maintenance. For best results, preheat
your flat cooking stones. If the
manufacturer does not recommend
preheating the cooking stones, do not
use them in Speedcooking modes. Do not
use hearth inserts while speedcooking.
Use pans with low sides whenever
possible. A shallow pan allows air
to circulate around the food more
efficiently.
Dark or matte finish bakeware will
produce darker browning on food.
When you are speed broiling, it is
important that you use the broiler pan
with grid for best results. The pan is
used to catch grease spills and the grid
is used to prevent grease spatters.
14
Safety Instructions
Operating Instructions
Care and CleaningTroubleshooting TipsConsumer Support
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