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.ts
cooked in
a
convection oven
are
dark
brown
The special roasting rack and broiler pan allow heated
011 the outside and tender and juicy on the inside.
air to circulate over and under the meat. This allows
In most cases, cooking time will be less when using
the meat to brown on all sides.
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.
Adapting Recipes for Convection Roasting
Use the temperature recommended in the
Use the special roasting rack with the broiler
Convection Roasting Guide.
pan and grid.
Preheating is not necessary.
For more information on adapting recipes,
Check foods for doneness at the minimum
see the Convection Cookbook.
sllggested
time.
Convection Roasting Rack
Roasts or poultry should be cooked on the lowest
shelf position (A) on the offset shelf.
en you are convection roasting you
will
use the
.
.~iler
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.
This rack allows the heated air to circulate under
the meat and increase browning on the underside
of the meat or poultry.
1.
Place the offset shelf in the lowest shelf
position (A).
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 Regular 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.
Post
Gnd
Broiler pan
15