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Convection Roast (some models)
NOTE: Do not attempt to light the oven
burner during a power failure. See “Range
Safety” for more information.
1. Prepare oven.
Position the rack properly. For correct
rack placement, see “Rack positions” in
this section. Place food in the oven. For
large roasts and turkeys, place rack in
position 1 or 2.
2. Choose setting.
PRESS YOU SEE
O
F
(or 149°C)
7. When broiling is over, turn
off oven.
Broiling tips
• Use only the broiler pan and grid provid-
ed. They are designed to drain extra
juices from the cooking surface. This
drainage helps prevent spatter and
smoke.
• To make sure the juices drain well, do not
cover the grid with foil.
• Trim excess fat to reduce spattering. Slit
the fat on the edges to prevent curling.
• Use tongs to turn meat to avoid losing
juices.
PRESS YOU SEE
(display will go blank)
CANCEL
OFF
Using and Caring for Your Oven
• Pull out oven rack to stop position before
turning or removing food.
• After broiling, remove the pan from the
oven when removing the food. Drippings
will bake on the pan if left in the heated
oven, making cleaning more difficult.
• For easier cleaning, line the bottom of the
pan with aluminum foil. Clean the pan and
grid as soon as possible after each use.
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