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26
SETTING OVEN CONTROLS
Convection Roast
Convection roast combines a cook cycle with the convec-
tion fan and element to rapidly roast meats and poultry.
Heated air circulates around the meat from all sides, seal
-
ing in juices and flavors. Meats cooked with this feature are
crispy and brown on the outside while staying moist inside.
When convection roast is set there is no preheat tone and
preheating is not necessary.
.
Benefits of Convection Roasting:
• Some foods cook up 25 to 30% faster, saving time and
energy.
• No special pans or bakeware required.
• Preheating is not necessary for most meats and poultry.
• Be sure to carefully follow your recipe’s temperature
and time recommendations or refer to the convection
roast chart for additional information.
To use convection roast at a temperature of 350°F
(177°C):
1. Place the meat on the broiler pan and insert. Place
meat (fat side up) on insert
2. Make sure the insert is securely seated on top of the
broiler pan. Do not use the broiler pan without the insert.
3. Place prepared food on oven rack and slide into oven.
4. Close the door.
5. Press Conv Roast.
6. Press OK/START.
7. When cooking is completed or to cancel convection
roast press OFF.
Should an oven fire occur, close the oven door and turn
the oven off. If the fire continues, use a fire extinguisher.
Do not put water or flour on fire. Flour may be explosive.
Always use pot holders or oven mitts when using the
oven. When cooking, the oven interior, oven racks, and
cooktop will become very hot which can cause burns.
WARNING
CAUTION
Figure 16: Convection roasting on lower oven racks
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