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Convection
Cooking (eome ode e)
The convection oven uses a fan iocated in the rear wali of the oven to circulate heated air around the food to be cooked, The
controlled airflow pattern qubkHyseais the food surface retaining the naturaijuices and fiavour, This method of cooking enabies
you to obtain the best culinary resuits when baking, thawing, dehydrating and roasting foods,
Convection notes:
1, Batch cooking is more convenient with better resuits,
2, Defrosting is quicker in convection mode when compared to regular radiant cooking,
3, Remember to use tested recipes with times adjusted forconvection baking/roasting when using the convection mode, Times
may be reduced by as much as 30% when using the convection feature,
Convection
Roasting (comemode e)
When convection roasting, use the broiler pan and grid, and the roasting rack, The broiler pan wili catch grease spilis and the
grid wili heip prevent spatters, The roasting rack wili hoid the meat,
To prevent food from contacting the broii element
and to prevent grease spattering, DO NOT use the roasting rack
1, Piace oven rack on next-bottom rack position,
2, Piace the grid in the broiler pan, The roasting rack fits on the grid
allowing the heated air circulate under the food for even cooking
and heips to increase browning on the underside, Make sure the
roasting rack is secureiy seated on the grid in the broiler pan, DO
NOT use the broiler pan without the grid or cover the grid with
aluminum foil
3, Position food (fat side up) on the roasting rack,
4, Piace the broiler pan on the oven rack, Note: Aiways puli rack out
to the stop position before removing food,
NOTE: For best convection roasting resuit, aiways use the broiler
pan, grid and roasting rack,
Roasting Rack
Broiler Pan Grid
Broiler Pan
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