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20
Convection Broil
Use convection broil for thicker cuts of meat, fish, and poultry.
Convection broiling gently browns the exterior and seals in the
juices by using the broil element and a fan to circulate the
oven's heat evenly and continuously within the oven.
The oven can be programmed for convection broiling at any
temperature between 300°F to 550°F with a default tempera-
ture of 550°F. Convection broil only works with the oven door
closed.
Always use pot holders or oven mitts when working with a hot
oven. When broiling, the oven interior, oven racks will become
hot enough to cause burns.
Convection Broiling Tips:
•
For optimum browning, preheat the broil element for 2
minutes.
•
Always pull the rack out to the stop position before turning
or removing food.
•
Always use the broiler pan with the insert when broiling. It
allows the dripping grease to be kept away from the high
heat of the broil element.
•
Do not cover the broil pan insert with foil. The exposed
grease could catch fire. Do not use the roasting rack when
broiling.
•
Convection broiling is generally faster than conventional
broiling. Check for doneness at the minimum recom-
mended time.
To set convect broil with a default oven set temperature of
550°F (288ºC):
1. Arrange oven racks. Select UPPER or LOWER OVEN.
2. Press conv broil.
3. Press START.
For best results:
•
Be sure to carefully follow all the recommended broil pan
and insert instructions and the directions for placing the
oven racks as provided in the broil section.
•
Since convection broil cooks food faster, reduce the cook
time by 25% from the recommended cook time of your rec-
ipe (check the food at this time).
IMPORTANT! To change temperature settings use the
-
lo
keys on either side of the zero (0) on the numeric keypad to
increase or decrease the oven temperature. The oven tempera-
ture will change by +5°F or -5°F (2°C) with each press of the
-
+
lo
or
key.
Convection Roast
Convection roast combines a cooking cycle with the convection
fan and element to rapidly roast meats and poultry. Heated air
circulates around the meat from all sides, sealing in juices and
flavors. There is no need to reduce the oven temperature when
using convection roast.
Convection roast may be set with the following options:
•
Cook time
•
Cook time with end time
•
Probe
The following oven temperature settings apply for convec-
tion roast:
•
Minimum convection roast setting: 170°F (76°C)
•
Maximum convection roast setting: 550°F (288°C)
Benefits of convection roast:
•
Some foods will cook faster, saving time and energy.
•
Meats cooked with this feature are crispy and brown on the
outside while staying moist inside.
To set convection roast with the factory default oven tem-
perature setting of 350°F (176°C):
1.
Select UPPER or LOWER OVEN.
2.
Press conv roast.
3.
Pres START.
When activated, the control display will show CONV ROAST
and the oven will begin heating. Once the oven reaches the set
temperature a tone will sound indicating the oven is ready.
To stop convection roast at anytime press CANCEL.
Preheating for convection roast will not be necessary for most
meats and poultry.
•
Arrange food in center of oven rack.
•
Convection roast cooks faster. Reduce cook times by 25%
from the recommended time of your recipe. Then if needed,
increase cook time until the desired doneness is obtained.
•
Be sure to carefully follow your recipe's temperature and
time recommendations or refer to the convection roast
recommendations for additional information. See
"Convection Roasting Temperature and Time Recommen-
hi +
or
dations,"
on the next page.
•
Do not cover foods when dry roasting - covering will
prevent the meat from browning properly.
hi
•
It is not recommended to roast chicken on a roasting rack.
Use a deep pan instead and place on lowest rack position.
Setting Oven Controls
Table 2,
- Quick Links:
- Solutions to Common Problems
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