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16
CONVECTION ROASTING
(upper oven only)
Meats cooked in a convection oven are dark brown
on the outside and tender and juicy on the inside.
In most cases, cooking time will be less when using
the Convection Roast feature. Sometimes cooking
time is reduced by 10 minutes per hour.
To make sure the meat is cooked the way you want it,
we recommend using the temperature probe provided
with the oven. Your double oven has a probe in the
upper oven only.
The special roasting rack allows heated air to circulate
over and under the meat. This allows the meat to
brown on all sides.
NOTE:
• Use the temperature recommended in the
Convection Roasting Guide.
• Preheating is not necessary.
• Check foods for doneness at the minimum
suggested time.
• Use the special roasting rack with the broiler pan
and grid.
Convection Roasting Rack
Roasts or poultry should be cooked on the lowest
shelf position (A) on the offset shelf.
When you are convection roasting you will use the
broiler pan and grid and the special roasting rack.
The pan is used to catch grease spills and the grid
is used to prevent grease spatters. The rack holds
the meat.
1. Place the offset shelf in the lowest shelf
position (A).
CAUTION: When you are using the offset shelf
in the lowest position (A), you will need to use
caution when pulling the shelf out. We recommend
that you pull the shelf out several inches and then,
using two pot holders, pull the shelf out by holding
the sides of it. The offset shelf is low and you could
be burned if you place your hand in the middle of the
shelf and pull all the way out.
2. Place the grid on the broiler pan and put the
roasting rack over them making sure the posts on
the roasting rack fit into the holes in the broiler pan.
3. Place the meat on the special roasting rack.
See the Roasting with the Probe section
to insert the probe correctly.
NOTE: It is important that the broiler pan and
grid be used with the roasting rack for best
convection roasting results.
Roasting rack
Post
Grid
Broiler pan
Offset shelf
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