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44
Oven Function
A shiny finish may work best for foods that require lighter, delicate browning (e.g. cakes and
cookies), as it reflects some heat and gives a less intense baking surface.
Avoid opening the oven door frequently during baking.
*For best results use the broiler pan. The pan is used to catch grease spills and has a cover to prevent
grease splatter.
*The convection fan circulates heated air over and the around the food being roasted, sealing juices
quickly for a moist and tender product while, at the same time, creating a rich golden-brown exterior.
*Use the broil/roast pan and slotted grid supplied with the range when roasting to elevate the
meat on a metal roasting rack. This allows hot air to circulate around the meat, browning it more
evenly like a rotisserie. A suitable roasting rack can be purchased through your HRG distributer or
by calling Customer Care.
*When roasting larger items like a whole turkey, use only the pan and grid for greater stability.
Convection Defrost
With temperature control off, a motorized fan in the rear of the oven circulates air. The fan
accelerates natural defrosting 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 tightly
wrapped in foil and/or placed in a heat proof container.
Convection Dehydration
With the temperature control on 175
。
F, warm air is radiated from the bake burners on the bottom
of the oven cavity and is circulated by a motorized fan in the rear of the oven.
The food dries by evaporation. Drying foods inhibits microbial growth and retains certain enzymes.
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