Cooking (some mode s)
The convection oven uses a fan located in the rear wall of the oven to circulate heated air around the food to be cooked. The
controlled air flow pattern quickly seals the food surface retaining the natural juices and flavour. This method of cooking
enables you to obtain the best culinary results when baking, thawing, dehydrating and roasting foods.
1. Batch cooking is more convenient with better results.
2. Defrosting is quicker in convection mode when compared to regular radiant cooking.
3. Remember to use tested recipes with times adjusted for convection baking/roasting
when using the convection mode.
Times may be reduced by as much as 30% when using the convection feature.
Roasting (some m odeJs)
When convection roasting, use the broiler pan and grid, and the roasting rack. The broiler pan will catch grease spills and the
grid will help prevent spatters. The roasting rack will hold the meat.
To prevent food from contacting the broil element and to prevent grease spattering, DO NOT use the roasting
rack when broiling.
1. Place oven rack on next-bottom rack position.
2. Place the grid in the broiler pan. The roasting rack fits on the grid
allowing the heated air circulate under the food for even cooking
and helps to increase browning on the underside. Make sure the
roasting rack is securely seated on the grid in the broiler pan. DO
NOT use the broiler pan without the grid or cover the grid with
3. Position food (fat side up) on the roasting rack.
4. Place the broiler pan on the oven rack. Note: Always pull rack
out to the stop position before removing food.
NOTE: For best convection roasting result, always use the broiler
pan, grid and roasting rack.
Broiler Pan Grid