Loading ...
Loading ...
Loading ...
23
SETTING OVEN CONTROLS
Convection Roast
Convection roast combines a cook cycle with the
convection fan and element to rapidly roast meats
and poultry. Heated air circulates around the meat
from all sides, sealing in juices and flavors. Meats
cooked with this feature are crispy and brown on
the outside while staying moist inside.
To use convection roast:
1. Place the insert on broiler pan. Place meat (fat
side up) on insert.
2. Make sure the insert is securely seated on top
of the broiler pan. Do not use the broiler pan
without the insert.
3. Place prepared food on oven rack and slide
into oven.
4. Close the oven door.
5. Press Conv Roast.
6. Enter desired temperature using numeric keys.
7. Press OK/START.
8. When cooking is completed or to cancel con-
vection roast press OFF.
Benefits of Convection Roasting:
• Some foods cook up 25 to 30% faster, saving
time and energy.
• No special pans or bakeware required.
• Preheating is not necessary for most meats
and poultry.
• Be sure to carefully follow your recipe’s tem-
perature and time recommendations or refer
to the convection roast chart for additional
information.
CAUTION
Always use pot holders or oven mitts when using
the oven. When cooking, the oven interior, oven
racks, and cooktop will become very hot which
can cause burns.
WARNING
Should an oven fire occur, close the oven door
and turn the oven o. If the fire continues, use a
fire extinguisher. Do not put water or flour on the
fire. Flour may be explosive and water can cause
a grease fire to spread and cause personal injury.
1
2
3
4
5
6
Figure 12: Convection roasting is best on lower
oven racks.
Loading ...
Loading ...
Loading ...