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Convection Roasting
(single, upper and, on some models, lower oven)
1
2 3
1. Broil elements
2. Convection fan
3. Bake element {hidden in floor panel)
During convection roasting, the bake end broil elements will cycle
on and off in intervals tO maintain the oven temperature, while the
fan constantly circulates the hot air.
If the oven door is opened during convection masting, the broil
element end fan will turn off immediately end the bake element
will turn off in 2 minutes. They will come back on once the door is
closed.
• For optimal cooking results, do not use aluminum foil.
• The cook time may need to be reduced. For poultry, reduce
recipe temperature 25°F (14°C). See the cook book supplied
with this unit and "Convection Temperature Conversion"
section for more information.
lb ConvecUonRoask
Before convection roasting, position racks according to the
"Positioning Racks and Bakewere" sactlon. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe. Use the roasting rack on top of the
broiler pan end gdd.
//llltl\\ =
1. Roasting rack
2. Broifar grid
3. Broil pen
1. On double ovens only, press UPPER OVEN or, on some
models, LOWER OVEN.
The cavity symbol will flash indicating which oven was
chosen. The left cavity symbol Is the upper oven, the dght
cavity symbol is the lower oven.
Press CONVECTION ROAST,
Press the number pads to enter a temperature other than
300*F (150°0). The sonvectlon roaat renge can be set
between 170°F and 500=F (77"C and 260°C).
4.
PreesSTART.
"Lo"willappearon theoven diSl:dayiftheactualoven
temperatureisunder170°F (77"C).
When the actual oven temperature reaches 1700F (77°C), the
oven display will show the oven temperature increasing in 5°
increments.
When the set temperature is reached end the oven is
preheated, if enabled, one tone will sound.
PressCANCELOFF,UPPER OVENCANCEL/OFF or,on
some models,LOWEROVENCANCEL/ OFF whenfinished
cooking.
Maxi and Econo Broiling
1 2
1. Outer broil element
2. Inner broil element
Broiling uses direct radiant heat from the broil element(s)to cook
fOCal
Dudng maxi broiling, both the inner and outer broilelements heat.
During econo broiling, only the inner broil element heats. Use
esono broiling for small amounts of food.
The element(s) cycle on and off in intervals to maintain the oven
temperature.
If the oven door is opened during broiling, the broilelement(s) will
turn off immediately end coma back on once the door is closed.
Changing the temperaturewhen broiling allows more precise
control when cooking. The lower the temperature, the slower the
cooking. Thicker cuts end unevenly shaped pieces of meat, fish
and poultry may cook better at lower broiling temperatures.
• Use only the broiler nan end grid provided with the appliance.
It is designed to drain juices and help prevent spatter and
smoke.
For proper draining, do not cover the grid with foil. The
bottom of the nan may be lined with aluminum foil for easier
cleaning.
Tdmexcessfat toreducespattering.Slitthe remainingfat on
the edges to preventcuding.
Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the Ioes of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
After broiling, remove the nan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
12
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