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24
HINTS FOR CONVECTION ROAST
• For an added blast of heat, press the illuminated CONVECTION/TURBO button again to
activate TURBO Boost at any time. “TURBO” and a twirling fan appears on the
digital display.
• 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
15 to 20 minutes 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 the avor and 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.
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