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22 Setting Oven Controls
Convection Roast
Convection roast combines a cook cycle with the convection fan
and element to rapidly roast meats and poultry. Heated air cir-
culates around the meat from all sides, sealing in juices and fla-
vors.
Meats cooked with this feature are crispy and brown on the
outside while staying moist inside. Preheating for convection
roast will not be necessary for most meats and poultry.
Refer to See
“Convection roasting temperature and time recom-
mendations”
on page page 23.
If an oven fire occurs, turn the oven off and do not open the door.
If the fire continues, you can throw baking soda on the fire or use
a Class B/C fire extinguisher. Do not put water or flour on the fire.
Flour can be explosive and water can cause a grease fire to
spread possibly causing personal injury.
.
Rack position 13 is for reference only. Do not place any rack on
position 13 and attempt to cook!
IMPORTANT! The oven Conv Roast light will blink and the
oven will not turn on if the temperature dial is set higher than
500ºF (260ºC).
To use convection roast at a temperature of 350°F (177°C):
1. Place oven rack on the bottom on rack position 3.
2. Place the meat on the broiler pan and insert.
3. Make sure the insert is securely seated on top of the broiler
pan. Do not use the broiler pan without the insert.
4. Place meat (fat side up) on insert
5. Place prepared food on oven rack and slide into oven.
6. Close the door.Turn the function dial to conv roast. The
Conv Roast indicator light will flash (
Figure 24).
7. Turn the temperature control knob to 350. The Conv Roast
indicator light will remain on but stop flashing. The oven will
begin preheat.
8. When cooking is completed or to cancel convection roast
turn the temperature and the selector control knobs to OFF.
Figure 24: Convection roast selection
Bake
Conv Bake
Conv Roast
Broil
Clean
-Lock
-Remove Racks
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