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CO~CTION
ROASTmG
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.
The special roasting rack and pan allow heated air
to circulate over and under the meat. This allows the
meat to brown on all sides.
Adapting Recipes for Convection Roasting
Use the temperature called for in
Check foods for doneness at the
For more information on
your recipe.
minimum suggested time.
adapting recipes, see the
Cooking time may be reduced.
Use the special roasting rack with
Convection Cookbook.
Preheating is not necessary.
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.
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).
CAUTION: When you are using the offset shelf in
the lowest position (A), you will need to use caution
when pulling the rack 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 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 broiler pan and grid on the roasting stand.
Place the roasting rack on the stand.
3. Place the meat on the special roasting rack.
roasting
rack
1
.
See the Roasting with the Probe section to insert the
probe correctly.
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