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CONVECTION ROAST
For best results use the broiler pan. The pan is used to catch grease spills and has a
cover to prevent grease splatter.
The convection fan circulates heated air over the around the food being roasted, seal-
ing juices quickly for a moist and tender product while, at the same time, creating a
rich golden-brown exterior.
Use the broil/roast pan and slotted grid supplied with the range when roasting in order
to elevate the meat on a metal roasting rack. This allows hot air to circulate around the
meat, browning it more evenly like a rotisserie. A suitable roasting rack can be pur-
chased through your HRG by the distributer or Customer Care.
When roasting larger items like a whole turkey, use only the pan and grid for greater
stability.
CONVECTION DEFROST
With temperature control off, a motorized fan in the rear of the oven circulates air. The
fan accelerates natural defrosting of the food without heat. To avoid illness and food
waste, do not allow defrost food to remain in the oven for more than two hours without
being cooked.
DEFROSTING
To thaw uncooked frozen food, set the oven temperature to 100-150°F . Once thawed,
cook the food immediately and do not refreeze.
To prevent liquid from thawing food dripping on the oven floor, be sure any uncooked
food is tightly wrapped in foil and/or placed in a container.
CONVECTION DEHYDRATION
With the temperature control on 175 F warm air is radiated from the bake burners
on the bottom of the oven cavity and is circulated by a motorized fan in the rear of the
oven.
Over a period of time, the water is removed from the food by evaporation. Removal of
water increases growth of microorganisms and detains the activity of enzymes.
OVEN FUNCTION
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