Convection Roasting - GASLAND chef Pro Series Installation Instructions Manual

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• If you are using an oven thermometer in the oven cavity, the temperature
registered by the thermometer may differ from the actual set oven temperature.

Convection roasting

Convection roasting is good for cooking large tender cuts of meat uncovered.
Heat comes from the top heating element. The convection fan circulates the
heated air evenly over and around the food. Meat and poultry are browned on all
sides as if they were cooked on a rotisserie. The heated air seals in juices quickly
for moist and tender results while, at the same time, creating a rich golden brown
exterior.
How to set the oven for convection roasting
01. Touch Roast.
Enter the temperature you want, eg. 400°F(204°C), using the number pad.
02. Touch START.
03. The temperature display will start to change once the oven temperature
reaches 100°F(37°C). The oven will beep 3 times when the oven reaches the
adjusted oven temperature.
04. If you want to cancel convection roasting or if you have finished, touch
Cancel.
• The convection oven fan shuts off when the oven door is opened.
• DO NOT leave the door open for long periods of time while using convection
cooking or you may shorten the life of the convection heating element.
NOTE
• If you leave the oven door open for more than 1 minute when the oven is on, all
heating elements will shut off automatically.
• If you are using an oven thermometer in the oven cavity, the temperature
registered by the thermometer may differ from the actual set oven temperature.
Broiling
Broiling is a method of cooking tender cuts of meat by direct heat under the broil
element of the oven.
The high heat cooks quickly and gives a rich, brown outer appearance. Broil
mode is best for meats,fish,and poultry up to 1''(25mm) thick.
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