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Pizza
Roast
In the Pizza mode, heat from the upper and lower elements is circulated
throughout the oven by the convection fan.
Use the Pizza mode for fresh or frozen pizza.
Tips: •
For a crispy crust, place pizza directly on the rack.
•
For a softer crust, use a pizza pan.
•
When proofing dough, coat dough with olive oil and cover bowl tightly with
plastic wrap to prevent crust formation.
•
Sprinkle cornmeal on the pizza pan to prevent sticking.
•
If using a pizza paddle, sprinkle the paddle liberally with cornmeal for ease in
transferring the dough to the pan.
•
If par-baking handmade pizza dough, prick the dough with a fork before baking.
•
If using a pizza pan, choose a dark, perforated pan for a more crisp crust and a
non-perforated pan for a softer crust.
•
Preheat baking stones while the oven is preheating.
•
Bake homemade pizzas on rack position 2 in center of the rack.
•
Follow manufacturer's directions for frozen pizza.
•
The convection fan cycles on and off when using pizza mode.
Roast uses both the upper and lower elements to maintain the oven
temperature. Roasting uses more intense heat from the upper element than the
lower element. This results in more browning of the exterior while the inside
remains especially moist.
Roast is best suited for large cuts of meat and poultry.
Tips: •
Use a high-sided broil pan, or cover dish with a lid or foil.
•
Add liquids, such as water, juice, wine, bouillon or stock for flavor and moisture.
•
Roasting bags are suitable for use in this mode.
•
When roasting whole chicken or turkey, tuck wings behind back and loosely tie
legs with kitchen string.
English 26
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