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OPERATION
ConvectionRoastingTips
During Convection Roasting, heat
comes from the top element. The
convection fan circulates the heat
evenly around the food.
Meats cooked in a convection oven
are dark brown on the outside and
tender and juicy on the inside. In most
cases cooking time will be less when
using the Convection Roast feature.
Use the recommended roasting
temperature. Preheating is not
necessary. Check foods at the end of
suggested time. You may choose to
cook longer.
When you are Convection Roasting,
you should use the broiler pan and
grid that came with your new oven.
The pan is used to catch grease spills
and the grid is used to prevent
grease splatters.
To use the Pan and Grid
a. Place the oven rack in the lowest
rack position.
b. Place the meat on the broiler pan
and crid.
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