14
Operating Your Oven
Convection Roast
Your oven’s convection roast mode uses a combination of
the convection fan and heat sources above and below the
food. It is best for rib roasts, turkeys, chickens, etc.
Roasting Tips
All baking modes can be used to successfully roast in •
your oven.
However, the convection roast mode is recommended •
to produce meats that are deliciously seared on the
outside and succulently juicy on the inside in record
time. Foods that are exceptional, when prepared in
the convection roast mode, include: beef, pork, ham,
lamb, turkey, chicken and cornish hens.
Always roast meats fat side up in a shallow pan, using •
a roasting rack. Always use a pan that ts the size of
the food being prepared. No basting is required when
the fat side is up. Do not add water to the pan. It will
cause a steamed effect. Roasting is a dry heat pro-
cess.
Poultry should be placed breast side up on a rack in a •
shallow pan that ts the size of the food. Brush poul-
try with melted butter, margarine or oil before and
during roasting.
When using the roast mode, do not use pans with tall •
sides. They interfere with the circulation of heated air
over the food.
If using a meat thermometer, insert the probe halfway •
into the center of the thickest portion of the meat.
For poultry, insert the thermometer probe between
the body and leg into the thickest part of the inner
thigh. To ensure an accurate reading, the tip of the
probe should not touch bone, fat or gristle. Check
the meat temperature 2/3 of the way through the
recommended roasting time. After reading the meat
thermometer once, insert it 1/2 inch further into the
meat, then take a second reading. If the second tem-
perature registers below the rst, continue cooking
the meat.
Remove meats from the oven when the thermometer •
registers 5 to 10°F below the desired temperature.
The meat will continue to carry-over.
Allow roasts to stand 15 to 20 minutes after roasting •
in order to make carving easier.
Roasting times always vary according to the size, •
shape and quality of meats and poultry. Less tender
cuts of meat are best prepared in bake mode and may
require moist cooking techniques. Use your favorite
cookbook recipes.
Reduce spatter by lining the bottom of the roasting •
pan with lightly crushed aluminum foil.
Your oven offers two broil modes:
Broil•
Convection broil•
warning
To avoid damage to the meat probe, remove it from the •
oven when using either of the broil modes. If the meat
probe is connected, the broil modes will not start. The
meat probe symbol will flash when you attempt to start
the oven in one of the broil modes with the meat probe
connected.
Use the broil and convection broil modes only with the •
oven door completely closed.
Broiling is a quick and avorful way to prepare many
foods, including steaks, chicken, chops, hamburgers and
sh.
Broil
Uses a top heat source. It is best for broiling smaller
amounts of food.
Convection Broil
This mode uses a combination of the convection fan and a
top heat source. It is best for items that do not need to be
ipped such as thinner cuts of meat, sh and garlic bread.
Broiling Tips
It is normal and necessary for some smoke to be •
present to give the food a broiled avor.
Setting the timer is recommended to time the broiling •
process.
Always use a broiler pan and grill to provide drainage •
for excess fat and grease. Doing so will reduce spat-
ter, smoke and are-ups.
Start with a room temperature broiler pan for even •
cooking.
Use tongs or a spatula to turn and remove meats. •
Never pierce meat with a fork because the natural
juices will escape.
Broil food on the rst side for a little more than half of •
the recommended time, then season and turn. Season
the second side just before removing the food from
the oven.
To prevent sticking, lightly grease the broiler grill. •
Excess grease will result in heavy smoke. For easier
cleaning, remove the broiler pan and grill when
removing the food.
