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Convection Roast
Your oven's Convection Roast mode uses a combination of
the convection fan and heat sources above and below the
food. It is best for rib roasts, turkeys, chickens, etc.
Roasting Tips
• All baking modes can be used to successfully roast in
your oven.
• However, the convection roast mode is recommended
to produce meats that are deliciously seared on the
outside and succulently juicy on the inside in record
time. Foods that are exceptional, when prepared in
the Convection Roast mode, include: beef, pork, ham,
lamb, turkey, chicken and cornish hens.
• Always roast meats fat side up in a shallow pan, using
a roasting rack. Always use a pan that fits the size of
the food being prepared. No basting is required when
the fat side is up. Do not add water to the pan. It will
cause a steamed effect. Roasting is a dry heat pro-
cess.
• Poultry should be placed breast side up on a rack in a
shallow pan that fits the size of the food. Brush poul-
try with melted butter, margarine or oil before and
during roasting.
• When using the roast mode, do not use pans with tall
sides. They interfere with the circulation of heated air
over the food.
If using a meat thermometer, insert the probe halfway
into the center of the thickest portion of the meat.
For poultry, insert the thermometer probe between
the body and leg into the thickest part of the inner
thigh. To ensure an accurate reading, the tip of the
probe should not touch bone, fat or gristle. Check
the meat temperature 2/3 of the way through the
recommended roasting time. After reading the meat
thermometer once, insert it 1/2 inch further into the
meat, then take a second reading. If the second tem-
perature registers below the first, continue cooking
the meat.
• Remove meats from the oven when the thermometer
registers 5 to 10°F below the desired temperature.
The meat will continue to carry-over.
• Allow roasts to stand 15 to 20 minutes after roasting
in order to make carving easier.
• Roasting times always vary according to the size,
shape and quality of meats and poultry. Less tender
cuts of meat are best prepared in bake mode and may
require moist cooking techniques. Use your favorite
cookbook recipes.
• Reduce spatter by lining the bottom of the roasting
pan with lightly crushed aluminum foil.
Your oven offers two
• Broil
• Convection broil
broil modes:
WARNING
To avoid damage to the meat probe, removeitfrom the oven
when Usingeither of thebroil mode& If themeat Probe is
connected the broi modesWi!!not startlThe meat probe
symbol wi flashwhen you attempt tostart the ovenin oneof
the broil modes with the meat probeconnected.
Broiling is a quick and flavorful way to prepare many
foods, including steaks, chicken, chops, hamburgers and
fish.
Broil sss-
Uses a top heat source. It Jsbest for broiling smaller
amounts of food.
Convection Broil
This mode uses a combination of the convection fan and a
top heat source. It is best for items that do not need to be
flipped such as thinner cuts of meat, fish and garlic bread.
Broiling Tips
• It is normal and necessary for some smoke to be
present to give the food a broiled flavor.
° Setting the timer is recommended to time the broiling
process.
° Always use a broiler pan and grill to provide drainage
for excess fat and grease. Doing so will reduce spat-
ter, smoke and flare-ups.
° Start with a room temperature broiler pan for even
cooking.
° Use tongs or a spatula to turn and remove meats.
Never pierce meat with a fork because the natural
juices will escape.
° Broil food on the first side for a little more than half of
the recommended time, then season and turn. Season
the second side just before removing the food from
the oven.
To prevent sticking, lightly grease the broiler grill.
Excess grease will result in heavy smoke. For easier
cleaning, remove the broiler pan and grill when
removing the food.
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