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English 13
• As much as 25% faster cooking than non-convection
modes.
• Rich, golden browning.
Tips:
• Use the same temperature as indicated in the recipe.
• In this cooking mode you don‘t need to preheat the
oven.
• Check doneness early, since roasting time may
decrease. Refer to Convection Cooking chart for
examples.
• Do not cover meat or use cooking bags.
• Use a shallow, uncovered pan and roasting rack.
• Use a meat thermometer to determine the internal
temperature of the meat.
• If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the meat
to prevent overbrowning.
• Let meat stand covered with foil 10–15 minutes after
removing it from the oven.
• Refer to Convection cooking chart for recommended
rack positions.
Broil
The Broil mode is best suited for cooking thin, tender cuts
of meat (1" or less), poultry and fish. It can also be used to
brown breads and casseroles. Always broil with the door
closed. The benefits of broiling include:
• Fast and efficient cooking.
• Cooking without the addition of fats or liquids.
Tips:
• Preheat oven 3–4 minutes. Do not preheat for more
than 5 minutes.
• Steaks and chops should be at least ¾" thick.
• Brush fish and poultry with butter or oil to prevent
sticking.
• Use a broil pan and grid designed to drain fats and oils
away from the cooking surface to prevent smoking and
spattering. Do not cover the grid.
• Turn meats once during the recommended cook time
(see Cooking chart for examples).
• When top browning casseroles, use only metal or glass
ceramic dishes such as Corningware ®.
• Never use heat-proof glass (Pyrex ®); it cannot tolerate
the high temperature.
Convection Broil (some
models)
Convection Broil mode is well suited for cooking thick,
tender cuts of meat, poultry and fish. Convection Broil is not
recommended for browning breads, casseroles and other
foods. Always use convection broil with the door closed.
In addition to the benefits of standard broiling, convection
broiling is faster.
Tips:
• Preheat oven 3–4 minutes. Do not preheat for more
than 5 minutes.
• Steaks and chops should be at least 1½" thick.
• Use a broil pan and grid designed to drain fats and oils
away from the cooking surface to prevent smoking and
spattering. Do not cover the grid.
• Turn meats once during the recommended cook time
(see Convection Cooking chart for examples).
• Never use heat-proof glass (Pyrex ®); it cannot tolerate
the high temperature.
Proof (some models)
• Proofing is the rising of yeast dough.
• The Proof mode temperature range is 85 ºF to 110 ºF.
• The default temperature in the Proof mode is 100 ºF.
• Loosely cover the bowl or pan and use any rack that
accommodates the size of the container.
• Keep the door closed and use the oven light to check
the rising of the dough.
Warm
• Use the Warm mode to keep cooked foods hot until
ready to serve.
• Warm mode temperatures are 140 ºF–220 ºF.
r
Broil uses intense heat radiated from
the upper element.
à
Convection Broil is similar to Broil. It
combines intense heat from the upper
element with heat circulated by a
convection fan.
t
In Proof, the oven uses the upper and
lower elements to maintain a low
temperature to proof bread or other yeast
doughs.
t
In Warm, the upper and lower
elements maintain a low temperature
in the oven cavity in order to keep
food at serving temperature.
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