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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.
Preheating
Preheat the oven to the temperature stated in the recipe before most baking.
Depending on the temperature and the size of the oven, preheating will take around
15-20 minutes.
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
22
Remove Oven Rack
1. Pull out the oven rack and lift up the 2 hooks on both side.
1. Pull out the oven rack to a limited place, there is a hook on both side, lift them up.
1. Keep pulling out the slider
2. Keep pulling out the slider to the end, there is also a hook on both side.
3. Lift them up and take out the oven rack.
4. Reverse the steps if want to install the oven rack.
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