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True Convection :
True Convection cooks with heat from a third element
behind the back wall of the oven. The heat is circulated
throughout the oven by the convection fan.
True Convection is well suited for cooking individual
serving-sized foods such as cookies and biscuits. It is
also good for cooking on multiple racks (2 or 3) at the
same time. Baking cookies is possible on 6 racks
simultaneously. In this case, the baking time increases
slightly. The benefits of True Convection include:
▯ Even browning.
▯ Time savings as a result of using multiple racks at one
time.
Tips
▯ Reduce recipe temperature by 25 °F. Refer to chart at
end of the manual.
▯ Place food in low-sided, uncovered pans such as
cookie sheets without sides.
▯ If baking more than one pan on a rack, allow at least
1“ to 1^“ of air space around the pan.
Roast %
Roast uses both the upper and lower elements to
maintain the oven temperature. Roasting uses more
intense heat from the upper element than the lower
element. This results in more browning of the exterior
while the inside remains especially moist.
Roast is best suited for large cuts of meat and poultry.
Tips
▯ Use a high-sided broil pan, or cover dish with a lid or
foil.
▯ Add liquids, such as water, juice, wine, bouillon or
stock for flavor and moisture.
▯ Roasting bags are suitable for use in this mode.
▯ When roasting whole chicken or turkey, tuck wings
behind back and loosely tie legs wih kitchen string.
Convection Roast 2
Convection Roast uses heat from the top and bottom
elements as well as heat circulated by the convection
fan.
The Convection Roast mode is well suited for preparing
tender cuts of meat and poultry.
The benefits of Convection Roast mode include:
▯ As much as 25% faster cooking than non-convection
modes.
▯ Rich, golden browning.
Tips
▯ Use the same temperature as indicated in the recipe.
▯ Check doneness early, since roasting time may
decrease.
▯ Do not cover meat or use cooking bags.
▯ Use the broil pan and grid provided with the oven for
roasting. A shallow, uncovered pan can also be used.
▯ Use a meat thermometer to determine the internal
temperature of the meat.
▯ If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the meat
to prevent over-browning.
▯ Let meat stand covered with foil 10-15 minutes after
removing it from the oven.
▯ See charts for recommended rack positions.
Broil #
Broil uses intense heat radiated from the upper element.
The Broil mode is best suited for cooking thin, tender
cuts of meat (1“ or less), poultry and fish. It can also be
used to brown breads and casseroles. Always broil with
the door closed.
To use the broil pan and grid:
For normal Broil: food should be placed in the center of
the broil pan and grid.
The benefits of broiling include:
▯ Fast and efficient cooking.
▯ Cooking without the addition of fats or liquids.
Tips
▯ Preheat oven 3-4 minutes. Do not preheat for more
than 5 minutes.
▯ Steaks and chops should be at least _“ thick.
▯ Brush fish and poultry with butter or oil to prevent
sticking.
▯ Use the broil pan and grid included with the oven.
▯ Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
▯ Turn meats once during the rcommended cook time
(see charts at the end of the book).
▯ When top browning casseroles, use only metal or
glass ceramic dishes such as Corningware®.
▯ Never use heat-proof glass (Pyrex®); it cannot tolerate
the high temperature.
Convection Broil 1
Convection Broil is similar to Broil. It combines intense
heat from the upper element with heat circulated by a
convection fan.
Convection Broil mode is well suited for cooking thick,
tender cuts of meat, poultry and fish. Convection Broil is
not recommended for browning breads, casseroles and
other foods. Always use Convection Broil withe the door
closed.
In addition to the benefits of standard broiling,
convection broiling is faster.
To use the broil pan and grid:
For normal Convection Broil: Food should be placed in
the center of the broil pan and grid.
Tips
▯ Preheat oven 3-4 minutes. Do not preheat for more
than 5 minutes.
▯ Steaks and Chops should be at least 1^“ thick.