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7
Convection Roast
The oven’s Convection Roast mode combines the convec-
tion fan, and top and bottom heat. This mode is best for
bulky meats (e.g., rib roasts, poultry, pork shoulder).
Broiling
There are two types of broiling:
• Broil
• Convection Broil
WARNING
• The oven door must be completely closed when broiling.
• To avoid damaging the meat probe, remove it from the oven
when broiling. If the meat probe is plugged in, the broil modes
will not start, and the meat probe symbol will flash if you try to
start the oven in a broil mode.
Broiling is a quick, avorful way to prepare such foods as
steak, chicken, chops, hamburgers, and sh.
Broil
This mode uses top heat and is best for cooking smaller
amounts of food.
Convection Broil
This mode combines the convection fan with top heat. It is
best for items that do not need to be ipped such as, thinner
cuts of meat, sh, and garlic bread.
Broiling Tips
• To reduce the chance of overcooking, use rack Levels
1 – 4. Results depend on the rack level and type of food
being broiled.
• It is normal and necessary for some smoke to be present
to give the food a broiled avor.
• You should set the timer when broiling.
• Always use a grill over a broiler pan so fat and grease can
drain. This reduces, spatter, excess smoke, and are-ups.
• Start with a room-temp broiler pan for even cooking.
• Use tongs or a spatula to turn/remove meats. Never
pierce the meat or the natural juices will escape.
• Broil food on the rst side for a little more than half of the
recommended time, then season and turn. Season the
second side just before removing the food from the oven.
• To prevent sticking, lightly grease the broiler grill. Excess
grease will result in heavy smoke. For easier cleaning,
remove the broiler pan and grill when removing the food.
Convection
Generally, cooking times are about 25% shorter in the con-
vection modes. Set the timer 15 minutes before the shortest
stated time, and make adjustments as needed.
In Pure Convection and Convection Bake modes, some
recipes, especially homemade foods, may require adjust-
ment and testing when converting from standard baking. If
you are unsure how to convert a recipe, begin by preparing
the recipe using the standard bake settings.
If the food does not cook satisfactorily in this rst trial, adjust
one variable (e.g., cooking time, rack position, temperature),
and repeat the convection test. If needed, keep adjusting
one variable at a time until you perfect the process.
There are three types of convection baking:
• Pure Convection
• Convection Bake
• Convection Roast
Pure Convection
The uniform air circulation of this mode lets you expand
your use of oven space. Use this mode for single- and multi-
rack baking, roasting, and preparation of complete meals.
Many foods (e.g., pizza, cake, cookies, rolls, and prepared
frozen foods can be prepared on two or three racks at a
time. Pure Convection is also good for whole roasted duck,
lamb shoulder, and short leg of lamb.
For multi-rack baking:
• Typically, when baking on two racks with your oven, use
rack Levels 3 and 5 (counting from the bottom up). When
baking on three racks, use Levels 2, 4, and 6.
• When adapting a single-rack recipe to multi-rack baking,
you may need to lengthen the baking time due to the
greater mass of food in the oven.
Convection Bake
Use this mode for single-rack baking. This combination of
the convection fan and bottom heat is best for fruit crisps,
custard pies, double-crusted fruit pies, quiches, yeast-bread
loaves, and popovers. Items baked in a deep ceramic dish or
clay pots are best in this mode. Most of these items cook in a
deep pan and require browning on the top and bottom.
AIR FLOW
OPERATING THE OVEN
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