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24
HINTS FOR CONVECTION ROAST
• IMPORTANT! Consult the USDA Cooking Guidelines section of this instruction manual
before cooking begins. Always test meat using an accurate cooking thermometer.
• A meat thermometer inserted into the center of the meat should always be used to ensure
desired doneness.
• Cook to 5 to 10 degrees below desired doneness (internal temperature). Allow meat to stand
15to20minutes before serving. The temperature will continue to rise while standing.
• CONVECTION ROAST large, tender cuts of meat and poultry. Seasoning prior to cooking
adds to theavorand the aroma during cooking.
• A layer of fat on the top of the roast promotes better browning and provides
natural basting.
• To speed up browning, brush lean cuts of meat, chicken and sh with oil, margarine or
melted butter.
• When roasting meats with a high fat content, the bake/broil pan may ll with grease before
cooking is completed. Carefully remove the bake/broil pan assembly using oven mitts and
empty. Replace for continued roasting.
• Place meat (fat side up) or food to be cooked into a bake pan. If desired, turn over half-way
through BAKE/ROAST time.
CONVECTION PIZZA
NOTE: Please read previous section entitled “Convection Cooking” for additional information.
Your Toaster Oven can accommodate a 12-inch fresh or frozen pizza.
1. Make sure the crumb tray is in place in the bottom of the Toaster Oven.
2. When cooking prepared pizza, fresh or frozen, remove all packaging, including cardboard,
plastic, paper, or other ammable materials before placing the pizza in the Toaster Oven.
When baking fresh pizza, usealightly oiled pizza pan sprinkled with cornmeal to make
removing the baked pizza easier.
WARNING: Place bake pan below the wire rack in lowest position as melted cheese and
other ingredients may fall onto the heating elements and create a potential re risk.
SO-314646_90060 BELLA Pro Series 6 slice toaster oven.indd 24 2017-07-31 4:22 PM
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