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USING THE OVEN
• Use tested recipes with times adjusted for Con-
vection Baking when using this mode. Check
food at the minimum cooking time.
Broil function tips
WARNING
• Should an oven fire occur, close the oven door.
If the fire continues, throw baking soda on the
fire or use a fire extinguisher. Do not put water
or flour on the fire. Flour may be explosive and
water can cause a grease fire to spread and
cause personal injury.
• Use potholders or oven mitts when working
with a hot oven.
• Consuming raw or undercooked meats, poultry,
seafood or shellfish may increase your risk of
food borne illness.
• Use the Broil function to cook meats that require
direct exposure to heat for optimum browning
results.
• Always allow the oven to preheat before placing
the food in it.
• For proper broiling, use the broil pan (1) and its
insert (2) to place the meat on as shown in the
figure below. The broil pan insert contains slots
that allow grease from the meat to drain into the
broil pan.
NOTE
The broiler pan and the insert are not included with
the appliance.
• Broiling is direct heat cooking and will produce
some smoke. If the smoke is excessive please
refer to the "Oven problems" table.
• Broil one side until the food is browned; turn and
cook the second side. Season and serve.
• Always pull the rack out to the "stop" position
before turning or removing food (see "Regular
rack").
Convection Roast function tips
• Convection roast combines a cook cycle with the
convection fan and heating element to rapidly
roast meats and poultry. Heated air circulates
around the meat from all sides, sealing in juices
and flavors. Meats cooked with this function are
crispy brown on the outside while staying moist
on the inside. In addition, there is no need to
reduce the oven temperature when using con-
vection roast.
• The Convection Roast function is optimized for
multiple oven rack cooking.
• Place an oven rack in position 2 (next up from
bottom).
• Please refer to the "Convection Roast function
cooking table" for temperature and time instruc-
tions when cooking with this function.
• Do not cover foods when dry roasting - this will
prevent the meat from browning properly.
Meat probe cooking tips
• For some foods, especially poultry and roasts,
testing the internal temperature is the most effec-
tive way of insuring that your food has been
properly cooked.
• For bone-in ham or lamb, insert the probe into
the center of the lowest large muscle or joint. For
dishes such as meat loaf or casseroles, insert the
probe into the center of the food. When cooking
fish, insert the probe just above the gill.
• For whole poultry or turkey, insert the probe into
the thickest part of the inner thigh, below the leg.
• In general, place the temperature probe trans-
versely in the thickest part of the food and for
least 3/4 of its length.
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