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Using Your Oven
5. After cooking, turn off oven.
PRESS
(single ovens)
OR
(double ovens)
Convection roasting tips
• Spatter can be reduced by lining the
bottom of the roasting pan with lightly
crushed aluminum foil.
•Use an accurate meat thermometer or
temperature probe (see the "Using the
temperature probe" section) to determine
when meat has reached desired degree of
doneness, insert the thermometer or probe
into the center of the thickest portion of the
meat or inner thigh or breast of poultry. For
an accurate reading, the tip of the ther-
mometer or probe should not touch fat,
bone, or gristle.
•After reading the thermometer once,
push it further into the meat ½inch
(I .7 cm) or more and read again. If the
temperature drops, return the meat to the
oven for more cooking.
•Check pork and poultry with a
thermometer in 2 to 3 places to ensure ad-
equate doneness.
•Poultry end roasts will be easier to
carve if loosely covered with foil and
allowed to stand 10 to 15 minutes after
removal from the oven.
•You can reduce roasting times and
temperatures for most standard recipes
when using the Convection Roast setting.
See convection roasting chart in your
convection oven cookbook for
recommended roasting times and
temperatures.
•Use the convection roasting rack on the
broiler pan and grid included with your
oven. The convection roasting rack rests
on the broiler pan and grid. The long side
of the rack should be parallel with the oven
door for best heat distribution and airflow.
Positioningracks and
pans
Place the oven racks where you need them
before turningon the oven.
•To move a rack, pull it out to the stop
position, raise the front edge and lift it out.
•Be sure the rack(s) is level.
•Use pot holders or oven mitts to protect
your hands if rack(s) must be moved while
the oven is hot.
•For best performance
0
cook on one
rack. Place the
rack so the top
of the food will
be centered in
the oven.
•When cooking with two racks, arrange
the racks on the 2nd and 4th rack guides.
Two sheets of cookies may be baked if
sheets are switched at approximately
three quarters of the total bake time.
Increase baking time, if necessary.
•For best results allow 2 inches (5 cm) of
space around each pan and between
pans and oven walls. Hot air must circu-
late around the pans in the oven for even
heat to reach all parts of the oven. This
results in better baking.
continued on next page
17
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