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Bake/Extra:
The bottom element and rear O-shaped element cycle on and off to
maintain temperature.
This function allows you to cook more than one layer of food at one time without
rotating pans.
1. Place first sheet pan in the low rack guide (for cookies use low, middle, or upper
rack positions).
2. Place second sheet pan in the middle rack position and third sheet pan in the
upper rack position.
3. Set TEMPERATURE CONTROL according to recipe.
4. Set FUNCTION CONTROL to BAKE/EXTRA
5. Set ELECTRONIC TIMER according to recipe.
Roasting:
The top heating elements cycle on and off to maintain the selected
temperature.
When roasting, hot air circulates around the meat sealing in flavor and juices. The
roast is crispy and evenly browned on the outside, moist and flavorful on the inside.
Roasting time is 25% to 30% faster than conventional ovens.
1. Place the BROILING/ROASTING RACK in the DRIP/BAKING PAN.
2. Place the meat fat side up on the BROILING/ROASTING RACK
(unless otherwise directed).
3. It is not necessary to preheat the oven during roasting.
4. Slide the DRIP/BAKING PAN into position in the rails at the bottom of the oven.
5. Set TEMPERATURE CONTROL to the desired temperature.
6. Set FUNCTION CONTROL to ROAST.
7. Set ELECTRONIC TIMER to the desired time.
Use the following chart as a guide for roasting. Use a reliable meat thermometer
for the most accurate results. Roasts should stand for 10 to 15 minutes before
carving. During this time, they will continue to cook, which will increase the meat
thermometer reading by approximately 10˚F.
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RTC1700SS Manual 10/2/03 4:06 PM Page 13