Loading ...
Loading ...
Loading ...
Convection
Cooking (comemode 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 qubkHy seais the food surface retaining the naturai juices and flavor, 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 (somemode 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 when broiling,
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 ai rci rculate 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, Place the broiler pan on the oven rack, Note: Always puil rack out
to the stop position before removing food,
NOTE: For best convection roasting result, always use the broiler pan,
grid and roasting rack,
Roasting Rack
(
Broiler Pan Grid
(some models)
Broiler Pan
(some models)
Loading ...
Loading ...
Loading ...