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Slow Cook
Slow Cook is best for food items such as beef, poultry and pork.
This cycle is available to cook food at low temperatures for long
periods of time. Food can be cooked up to 12 hours depending
on the temperature chosen.
Recommended temperature range:
4 hour cook time = 250-300°F (120-150°C)
8 hour cook time = 200-250°F (93-120°C)
12 hour cook time = 170-225°F (77-107°C)
■ Food should be completely thawed
■ Cover food to keep food moist
■ Prior to Slow Roasting, meat can be pan seared or broiled on
sides to enhance browning, flavor and tenderness.
■ Use flat rack in position 3 for best results
To Use Slow Cook:
Before using Slow Cook, see “Positioning Racks and Bakeware”
section. It is not necessary to preheat the oven.
1. Place food in oven.
2. Press the SLOW COOK pad for the desired oven.
3. Press the number pads to enter a desired temperature if
something other than the default temperature of 225°F
(107°C) is desired.
The Slow Cook range can be set between 170°F (77°C) and
300°F (150°C).
4. Press START.
“Preheating” will show in the display until the set temperature
is reached.
“Lo” will also appear in the display until the oven reached a
temperature of at least 170°F (77°C).
When an oven temperature of at least 170°F (77°C) is
reached, the oven display will show the temperature
increasing. Two tones will sound when the set temperature is
reached.
5. Press OFF for the selected oven when finished.
Convection Cooking - Lower Oven Only
During convection cooking, the fan provides increased hot air
circulation throughout the oven. The movement of heated air
around the food helps to speed up cooking by penetrating the
cooler outer surfaces.
During the Convect function, the ring element, bake or broil
element, and the fan operate to heat the oven cavity. If the oven
door is opened during convection cooking or preheating, the fan
turns off immediately, and the element(s) will turn off after
30 seconds. Once the door is closed, the element(s) and fan will
turn back on when necessary.
■ It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
■ Keep heat loss to a minimum by opening the oven door only
when necessary.
■ Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
■ Test baked goods for doneness a few minutes before the
minimum cooking time with a method such as using a toothpick.
■ Use a meat thermometer to determine the doneness of meats
and poultry.
EasyConvect
™
Conversion
Convection cooking temperatures and times can differ from
those of standard cooking. Depending upon the selected
category, EasyConvect™ conversion automatically may reduce
the standard recipe temperature and/or time you input for
convection cooking.
Foods are grouped into 3 general categories. Choose the
category most appropriate for the food to be cooked. Use the
following chart as a guide.
To Use:
When using convection temperature conversion for BAKED
GOODS and OTHER FOODS, allow the oven to preheat before
placing food in the oven by adding 15 minutes to the standard
cook time.
1. Press EASY CONVECT until the desired option is displayed
(MEATS, BAKED GOODS or OTHER FOODS) then press
START.
2. Press number pads to enter standard cook temperature then
press START.
3. Press number pads to enter standard cook time then press
START.
“Preheating” will appear on the oven display until the set
temperature is reached.
4. Place the food in the oven at the appropriate time.
When the stop time is reached, end-of-cycle tones will
sound, if enabled. Open the door and check food.
5. Press LOWER OFF when finished.
6. Remove food from the oven.
SETTING FOODS
MEATS Chicken: whole and pieces
Meat loaf, Roasts: pork, beef and ham
(Turkey and large poultry are not included
because their cook time varies.)
BAKED
GOODS
Biscuits, Breads: quick and yeast
Cakes and Cookies
Casseroles
OTHER
FOODS
Frozen convenience foods: french fries,
nuggets, fish sticks, pizza, lasagna