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Convection
roasting
• Good for large tender cuts of meat, uncovered.
The convection fan circulates the heated air evenly
over and around the food. Meat and poultry are
browned on all sides as if they were cooked on a
rotisserie. Using the roasting rack provided, heated
air will be circulated over, under and around the
food being roasted. The heated air seals in juices
quickly for a moist and tender product while, at
the same time, creating a rich golden brown
exterior.
When you are convection roasting, it is important
that you use the broiler pan and grid and the
special roasting rack for best convection roasting
results. The pan is used to catch grease spills and
the grid is used to prevent grease spatters, while
the roasting rack allows the heated air to circulate
under the meat and increase browning on the
underside of the meat or poultry.
• Place the rack (on 27″ models use the offset
rack) in the lowest rack position (A).
• 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.
• Place meat on the special roasting rack.
Roasting rack
Grid
Post
Broiler pan
Offset rack (27″ models only)
CAUTION:
When you are using the offset rack (on 27″ models) in the lowest
position (A), you will need to use caution when pulling the rack
out. We recommend that you pull the rack out several inches and
then, using two pot holders, pull the rack out by holding the sides
of it. The offset rack is low and you could be burned if you place
your hand in the middle of the rack and pull all the way out. Be
very careful not to burn your hand on the door when using a rack
in the lowest position (A).
Cookware for
convection
cooking
Before using your convection oven, check to see
if your cookware leaves room for air circulation in
the oven. If you are baking with several pans, leave
space between them. Also, be sure the pans do not
touch each other or the walls of the oven.
Paper and Plastic
Heat-resistant paper and plastic containers that
are recommended for use in regular ovens can be
used in convection ovens. Plastic cookware that is
heat-resistant to temperatures of 400°F can also
be used.
Metal and Glass
Any type of cookware will work in your convection
oven. However, metal pans heat the fastest and are
recommended for convection baking.
Darkened or matte-finished pans will bake faster
than shiny pans.
Glass or ceramic pans cook more slowly.
When baking cookies, you will get the best
results if you use a flat cookie sheet instead of
a pan with low sides.
For recipes like oven-baked chicken, use a pan
with low sides. Hot air cannot circulate well
around food in a pan with high sides.