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Multiple Rack Baking
The uniform air circulation provided by convection
cooking enables more oven capacity to be utilized.
Many foods, such as pizzas, cakes, cookies, biscuits,
muffins, rolls and frozen convenience foods can be
successfully prepared on either two or three racks at
the same time. Also, complete meals can be pre-
pared by using multiple racks. See below for specific
recommendations.
Follow the steps in the Basic Oven Operation sec-
tion, to manually operate the oven, or refer to the
Delay Timed Cooking section below for automatic
operation.
MULTIPLE RACK BAKING TIPS
•
Typically, when baking on two racks, use rack
positions 1 and 4 or 2 and 4.
•
When adapting a single rack recipe to multiple
rack baking, it may be necessary to add to the
baking time. This is due to the extra amount of
food in the oven.
Roasting Tips
Roasting is a dry heat process. All baking modes can
be used to successfully roast in your oven. However,
the convection modes are recommended to produce
meats that are deliciously seared on the outside and
succulently juicy on the inside.
Foods that are exceptional, when prepared in a
convection mode, include: beef, pork, ham, lamb,
turkey, chicken and cornish hens.
•
To convert conventional bake recipes to convec-
tion recipes, reduce the temperature by 25˚F
and the cooking time by approximately 10%.
•
When using a roasting rack, always roast meats
fat side up in a shallow pan. Always use a pan
that fits the size of the food being prepared. The
broiler pan and grill that come with the oven can
be used in most cases. No basting is required
when the fat side is up. Do not add water to the
pan. It will cause a steamed effect.
•
Poultry should be placed breast side up on a rack
in a shallow pan that fits the size of the food.
Again, the broiler pan and grill that come with
the oven can be used. Brush poultry with melted
butter, margarine or oil before and during roast-
ing.
•
For convection roasting, do not use pans with
tall sides. They interfere with the circulation of
heated air over the food.
•
Reduce spatter by lining the bottom of the roast-
ing pan with lightly crushed aluminum foil.
Operating Your Range
•
When using a meat thermometer, insert the
probe halfway into the center of the thickest
portion of the meat. For poultry, insert the ther-
mometer 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 recom-
mended 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 temperature registers below the first,
continue cooking the meat.
•
Remove meats from the oven when the ther-
mometer registers 5˚F to 10˚F below the
desired temperature. The meat will continue to
cook after removal.
•
Allow roasts to stand 15 to 20 minutes after
roasting in order to make carving easier.
•
If using a cooking bag, foil tent or other cover,
use convection bake mode. Adjust the recipe
time and temperature as well.
•
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 tech-
niques. Follow your favorite cookbook recipes.
Broiling Tips
Broiling is a quick and flavorful way to prepare many
foods, including steaks, chicken, chops, hamburgers
and fish. Broiling is performed with the oven door
completely shut.
It is normal and necessary for some smoke to be
present to give the food a broiled flavor. The broil
temperature may be adjusted in 5˚F increments
from 135˚F up to the maximum setting of "HI".
The "HI" setting is equivalent to 555˚F.
Follow these steps to operate the oven in standard
broil mode:
1.
Close the door tightly.
2.
Press the
BROIL key.
3.
Press the
TIME • TEMP + or – key and the
default temperature setting "HI" will be dis-
played.
4.
If a temperature other than
press the TIME • TEMP – key to reduce the
temperature. Six seconds after setting the tem-
perature, the "ON" indicator will light up in the
clock display, the broiler element will begin heat-
ing, and the cooling fan will turn on.
9
"HI" is desired,
Continued...
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