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15
COOKING RECOMMENDATIONS
Material Recommendation
Broiling / Roasting
Broiling pan For best results when broiling, use a broil pan with an insert designed to drain the
fat from the food, help avoid spatter, and reduce smoking. The broiler pan will catch
grease spills, and the insert helps prevent grease splatters.
Convection Cooking
Convection attributes Convection cooking uses a fan to circulate hot air around the oven and food. It browns
food more evenly and reduces hot spots in the oven.
Convection saves time when using multiple racks or cooking several food items at
once.
Convection bake Reduce cooking temperature by 25° F (13-14° C) from the recipe unless the recipe is
written for convection baking.
Preheat the oven for best results.
Convection roast Convection roast is best for meats and does not require preheating for most meats and
poultry.
Reducing the cooking temperature for convection roast is not recommended. Carefully
follow your recipe’s temperature and time recommendations, adjusting the cooking
time if the recipe does not specify convection roasting time.
Since convection roast cooks faster, cook time may be reduced by 25% to 40% de-
pending on food type. You can reduce cook times by 25% from the recommended time
of your recipe, and check the food at this time. If needed, continue cooking until the
desired doneness is obtained.
Use the meat probe included with your appliance. Meat probes are also available
from most grocery and home goods stores.
Arrange oven racks so large cuts of meat and poultry are on the lowest rack of the
oven.
Do not cover foods when dry roasting - covering will prevent the meat from browning
properly.
When cooking meats, use the broiler pan and insert or a roasting rack. The broiler pan
will catch grease spills and the insert helps prevent grease splatters.
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