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important that you use the broiler pan for best convecon roasng results. The pan is
used to catch grease spills and has a cover to prevent grease splaer.
Use the broil/roast pan and sloed grid supplied with the range when roasng, elevang
the meat on a metal roasng rack. This allows hot air to circulate around the meat, giving
a more even browning and a result similar to a rosserie.
When roasng larger items like a whole turkey, use only the pan and grid for greater
stability.
Convection Defrost
Turn on the convecon fan in the rear of the oven circulates the air. The fan accelerates
natural defrosng 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.
Defrosting
To thaw uncooked frozen food, set the oven temperature to 100-150°F. Once thawed,
cook the food immediately and do not refreeze.
To prevent liquid from thawing food dripping on the oven floor, be sure any uncooked
food is ghtly wrapped in foil and/or placed in a container.
Convection Dehydrate
With the temperature control on 175
。
F, warm air is radiated from the bake heat element
in the boom of the oven and is circulated by a convecon fan in the rear of the oven.
Over a period of me, the water is removed from the food by ev
aporaon. Removal of
water inhibits growth of microorganisms and retards the enzymes acvity.
Oven top heat element operation
Note: Door must be closed during upper heat element operation
Broiling is a method of cooking tender cuts of meat directly under the broiler in the oven.
Broiling in the oven is accomplished with the oven door closed. It is normal and necessary
for some smoke to be present to give the food a broiled flavor.
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