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15
Slow Cook
Slow Cook is best for food items such as beef, poultry and pork.
This cycle is available to cook food at low temperatures for long
periods of time. Food can be cooked up to 12 hours depending
on the temperature chosen.
Recommended temperature range:
4 hour cook time = 250-300°F (120-150°C)
8 hour cook time = 200-250°F (93-120°C)
12 hour cook time = 170-225°F (77-107°C)
■ Food should be completely thawed
■ Cover food to keep food moist
■ Prior to Slow Roasting, meat can be pan seared or broiled on
sides to enhance browning, flavor and tenderness.
■ Use roll-out rack in position 2 for best results.
To Use Slow Cook:
Before using Slow Cook, see “Positioning Racks and Bakeware”
section. It is not necessary to preheat the oven.
1. Place food in oven.
2. Press the SLOW COOK pad for the desired oven.
3. Press the number pads to enter a desired temperature if
something other than the default temperature of 225°F
(107°C) is desired.
The Slow Cook range can be set between 170°F (77°C) and
300°F (150°C).
4. Press START.
“Preheating” will show in the display until the set temperature
is reached.
“Lo” will also appear in the display if the actual oven
tempererature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the temperature increasing.
When the set temperature is reached, if on, 2 tones will
sound.
5. Press OFF for the selected oven when finished.
Convection Cooking - Lower Oven Only
During convection cooking, the fan provides increased hot air
circulation throughout the oven. The movement of heated air
around the food can help to speed up cooking by penetrating the
cooler outer surfaces.
During the Convect function, the convect ring element and bake
burner operates along with the fan, to provide an indirect source
of heat in the oven cavity. If the oven door is opened during
convection cooking or preheating, the element and fan will turn
off immediately. Once the door is closed, they will turn back on
when necessary.
■ It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
■ Keep heat loss to a minimum by opening the oven door only
when necessary.
■ Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
■ Test baked goods for doneness a few minutes before the
minimum cooking time with a method such as a toothpick.
■ Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places, including the thickest part.
■ Before convection cooking, position the rack(s) according to
the “Positioning Racks and Bakeware” section.
■ When using more than one rack, position bakeware/
cookware on the racks to allow movement of the fan
circulated air around the food. See the “Positioning Racks
and Bakeware” section.
■ If the oven is full, extra cooking time may be needed.
■ For optimal cooking results, do not cover food.
■ When roasting poultry and meat, use a broiler pan and grid. It
is not necessary to wait for the oven to preheat, unless
recommended in the recipe.
To order a broiler pan, see the “Assistance or Service”
section.
Preheating With Convection Cooking
During the Convect Preheating Cycle, the bake burner and
convect element heat the oven cavity. After preheat, the
convection element and bake burner will cycle on and off in
intervals to maintain oven temperature, while the fan circulates
the hot air.
The fan is not in operation for the first 5 minutes of the Convect
Preheating Cycle.
EasyConvect
™
Conversion
Convection cooking temperatures and times can differ from
those of standard cooking. Depending upon the selected
category, EasyConvect™ conversion automatically may reduce
the standard recipe temperature and/or time you input for
convection cooking.
Foods are grouped into 3 general categories. Choose the
category most appropriate for the food to be cooked. To ensure
optimal cooking results, the oven will prompt a food check at the
end of a non-delayed cook time. Use the following chart as a
guide.
A. Broiler grid
B. Broiler pan
SETTING FOODS
MEATS Chicken: whole and pieces
Meat loaf, Roasts: pork, beef and ham
(Turkey and large poultry are not included
because their cook time varies.)
BAKED
GOODS
Biscuits, Breads: quick and yeast
Cakes and Cookies
Casseroles
Fish
OTHER
FOODS
Frozen convenience foods: french fries,
nuggets, fish sticks, pizza, lasagna
A
B
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