The convection oven uses a fan located in the rear wall of the oven to circulate heated air around the food to be cooked.
The controlled air flow pattern quickly seals the food surface retaining the natural juices and flavour. This method of
cooking enables you to obtain the best culinary results when baking, thawing, dehydrating and roasting foods.
1. Batch cooking is more convenient with better results.
2. Defrosting is quicker in convection mode when compared to regular radiant cooking.
3. Remember to use tested recipes with times adjusted for convection baking/roasting when using the convection
mode. Times may be reduced by as much as 30% when using the convection feature.
When convection roasting, use the broiler pan and grid, and the roasting
rack. The broiler pan will catch grease spills and the grid will help prevent
spatters. The roasting rack will hold the meat.
To prevent food from contacting the broil element and to
prevent grease spattering, DO NOT use the roasting rack when broiling.
1. Place oven rack on next-bottom rack position.
2. Place the grid in the broiler pan. The roasting rack fits on the grid allowing
the heated air circulate under the food for even cooking and helps to
increase browning on the underside. Make sure the roasting rack is
securely seated on the grid in the broiler pan. DO NOT use the broiler
pan without the grid or cover the grid with aluminum foil.
3. Position food (fat side up) on the roasting rack.
4. Place the broiler pan on the oven rack. Note: Always pull rack out to the
stop position before removing food.
NOTE: For best convection roasting result, always use the broiler pan, grid
and roasting rack.