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COOKING TIPS & HINTS
• Preheat the oven in the closed position
before cooking.
• Heating times may vary based on a
number of factors. The selected
temperature, the current temperature of
the oven, and the oven contents can all
affect heatup time.
• Always use caution when opening the
top cover during cooking.
•
We recommend you use long tongs when
adding and removing food from the hot
oven.
• An instant-read thermometer or a
probe-type thermometer is a handy tool
for checking the internal temperature of
cooked meats.
BROWN/SAUTE TIPS
• Brown and sauté as you would in a skillet
pan on the stove.
• Browning and sautéing generally only
require bottom heat.
• You can brown and sauté in either the
fixed bottom pan or the removable
baking pan. The fixed pan allows for
more direct heat, while the removable
baking pan allows for easier cleanup. If
you choose to use the removable baking
pan, we recommend you cook with the
oven lid closed for maximum heat
performance. Only open the lid to turn or
stir food.
• For even browning, it is important not to
crowd the oven. Foods should be
cooked in an even layer, so it is good to
cook foods in batches when necessary.
• Many recipes call for browning and
sautéing foods before roasting. Some
items produce more grease and fat than
is desired in the finished dish. Remove
any excess grease by carefully disposing
of it using potholders.
• When browning meats, any brown bits
that are left in the bottom of the pan can
be used to flavor the dish. Simply add a
small amount of liquid (like wine or broth)
to the pan and scrape up the browned
bits with a wooden spoon – leave in the
oven and incorporate into the dish or
sauce.
ROASTING TIPS
• Roasting generally requires both top and
bottom heat.
• To roast, we recommend you use the
Roast/Steam rack in the removable
baking pan.
• For smaller foods, use the rack in the
upper position; for larger foods, use the
rack in the lower position.
• Foods like meat and poultry benefit by
browning first on all sides before roasting
to caramelize the exterior and lock in
flavors.
• For easy food release, spray Roast/
Steam rack with nonstick cooking spray
before roasting.
STEAMING TIPS
• Steaming is one of the healthiest
methods of cooking, as the smallest
amount of nutrients are lost in the
cooking process.
• Steaming generally requires only bottom
heat.
• To steam, we recommend you use the
Roast/Steam rack in the removable
baking pan.
• For smaller foods, use the rack in the
upper position; for larger foods, use the
rack in the lower position.
• To steam, fill the oven with about 1 cup
of water unless otherwise indicated. You
can also use broths with aromatics such
as whole spices and citrus to impart a
subtle flavor on the steamed foods.
• When adding heavier foods to the Roast/
Steam rack, place them on the middle of
the rack and work your way to the edges.