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Setting Oven Controls 31
Convection Roasting tips:
• Preheating for convection roast will not be necessary for
most meats and poultry.
• Arrange oven racks so the food is in the center of the oven.
• Since convection roast cooks faster, you can reduce cook
times by 25% from the recommended time of your recipe
(check the food at this time). Then if needed, increase cook
time until the desired doneness is obtained.
• Do not cover foods when dry roasting - covering will
prevent the meat from browning properly.
• Be sure to carefully follow your recipe’s temperature and
time recommendations or refer to the convection roast
recommendations in Table 5 .
• Use the broiler pan and insert, as well as the roasting rack
(Figure 35) (some models). The broiler pan will catch
grease spills, and the insert will help prevent splatters. The
roasting rack will hold the meat.
• Do not use the broiler pan without the grid or cover the grid
with aluminum foil.
• Always pull the rack out to the stop position before
removing food.
• It is not recommended to roast chicken on a roasting rack.
Use a deep pan instead.
Convection Broil
Use convection broil to cook thicker cuts of meat, fish, and poul-
try that require direct exposure to radiant heat and the convec-
tion fan for optimum browning results. Convection broil gently
browns the exterior and seals in the juices. It uses the broil ele-
ment and a fan to circulate the oven’s heat evenly and continu-
ously within the oven.
The convection fan will begin rotating once convection broil has
been activated, and the oven door is closed.
Convection Broiling Tips:
• Always pull the rack out to the stop position before turning
or removing food.
• For optimum browning, preheat the broil element for 2
minutes and broil with the door closed.
• Broil one side until the food is browned; turn and cook on
the second side. Season and serve.
• Always use the broiler pan and its insert when broiling, if
included. It allows the dripping grease to be kept away from
the high heat of the broil element (Figure 35).
• Do not use the broil pan without the insert. Do not cover the
broil pan insert with foil. The exposed grease could catch
fire. Do not use the roasting rack when broiling.
• Since convection broil cooks food quickly, reduce the cook
time by 25% from the recommended cook time of your
recipe (check the food at this time). If necessary, increase
cook time until the desired doneness is obtained.
To set convect broil with a default oven set temperature of
550°F (288ºC):
Always use pot holders or oven mitts when using the oven.
When cooking, the oven interior and oven racks will become
very hot which can cause burns. Do not cover the broil pan/insert
with aluminum foil; the exposed grease could ignite.
Should an oven fire occur, close the oven door and turn the oven
off. If the fire continues, throw baking soda on the fire or use a
fire extinguisher. Do not put water or flour on fire. Flour may be
explosive, and water can cause a grease fire to spread and
cause personal injury.
The meat probe cannot be used in this cooking mode.
1. Arrange interior oven racks.
2. Press UPPER OVEN to light up the
available cooking modes keys.
3. Press conv broil.
4. Press START enter. The convection
fan will begin rotating once convection
broil has been activated and oven door
is closed. To change temperature set-
tings, press +hi or –lo to increase or
decrease the oven temperature. The
oven temperature will change by ±5°F
(±2°C) with each press of +hi or –lo.
5. Press CANCEL off to stop or cancel
the convection feature at any time.
Figure 36: Broil pan and grid
Grid
Broiler
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