Loading ...
Loading ...
Loading ...
Convection Roast
The convection fan circulates the heated air evenly over and around the food. Using the
cover and broiler pan provided, heated air will be circulated over the around the food being
roasted. The heated air seals in juices quickly for a moist and tender product, while at the
same time creating a rich golden brown exterior. When convection roasting, it is important
that you use the broiler pan for best convection roasting results. The pan is used to catch
grease spills and has a cover to prevent grease splatters.
Convection Defrost
With temperature control off, the motorized fan in the rear of the oven circulates air. The fan
accelerates natural defrosting of the food without heat. To avoid illness and food waste, do
not allow defrost food to remain in the oven for more than two hours without being cooked.
Convection Dehydrate
With the temperature control on 175
o
F, warm air is radiated from the bake burners in the
bottom of the oven cavity and is circulated by a motorized fan in the rear of the oven. Over a
period of time, the water is removed from the food by evaporation. Removal of water inhibits
growth of microorganisms and retards the activity of enzymes.
BEFORE BAKING OR BROILING
The oven and broiler should be turned on to burn off the manufacturing oils. Turn the oven
on to 450˚F (230˚C) for 20 to 30 minutes; then turn the oven knob to “Broil” for the same
length of time. You may wish to turn on the ventilator above your range at this time
WARNING
!
22
W W W . V I N O T E M P . C O M
Loading ...
Loading ...
Loading ...