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22
Setting
Oven Controls
Convection
Roasting tips:
•
Preheating for convection roast will not be necessary for
most meats and poultry.
•
Arrange oven racks so the food is in the center of the oven.
•
Since convection roast cooks faster, you can reduce cook
times by 25% from the recommended
time of your recipe
(check the food at this time). Then if needed, increase cook
time until the desired doneness is obtained.
•
Do not cover foods when dry roasting - covering will
prevent the meat from browning properly.
•
Be sure to carefully follow your recipe's temperature and
time recommendations
or refer to the convection roast
recommendations
in Table 4.
•
Use the broiler pan and insert, as well as the roasting rack
(Figure 23) (some models). The broiler pan wilt catch
grease spills, and the insert wilt help prevent splatters. The
roasting rack will hold the meat.
•
Do not use the broiler pan without the grid or cover the grid
with aluminum foil.
•
Always pull the rack out to the stop position before
removing food.
•
It is not recommended to roast chicken on a roasting rack.
Use a deep pan instead.
Convection
Broil
Use convection broil to cook thicker cuts of meat, fish, and poul-
try that require direct exposure to radiant heat and the convec-
tion fan for optimum browning results. Convection broil gently
browns the exterior and seals in the juices. It uses the broil ele-
ment and a fan to circulate the oven's heat evenly and continu-
ously within the oven.
The convection fan wilt begin rotating once convection broil has
been activated, and the oven door is closed.
Convection
Broiling Tips:
•
Always pull the rack out to the stop position before turning
or removing food.
•
For optimum browning, preheat the broil element for 2 min.
•
Broil one side until the food is browned; turn and cook on
the second side. Season and serve.
•
Always use the broiler pan and its insert when broiling, if
included. It allows the dripping grease to be kept away from
the high heat of the broil element (Figure 23).
•
Do not use the broil pan without the insert. Do not cover the
broil pan insert with foil. The exposed grease could catch
fire. Do not use the roasting rack when broiling.
•
Since convection broil cooks food quickly, reduce the cook
time by 25% from the recommended
cook time of your
recipe (check the food at this time). If necessary, increase
cook time until the desired doneness is obtained.
To set convect broil with a default oven set temperature
of
550°F (288°C):
Always use pot holders or oven mitts when using the oven.
When cooking, the oven interior and oven racks wilt become
very hot which can cause burns. Do not cover the broil pan/insert
with aluminum foil; the exposed grease could ignite.
Should an oven fire occur, close the oven door and turn the oven
off. If the fire continues, throw baking soda on the fire or use a
fire extinguisher.
Do not put water or flour on fire. Flour may be
explosive, and water can cause a grease fire to spread and
cause personal injury.
1.
2.
Arrange interior oven racks.
Select an oven by pressing either
L
UPPER
UPPER OVEN or LOWER OVEN to
[P' OVEN
light up the available cooking modes
/
LOWER
keys.
[_ OVEN
3.
Press cony broil.
4.
5.
Press START enter. The convection
fan wilt begin rotating once convection
broil has been activated and oven door
is closed. To change temperature set-
tings, press +hi or -Io to increase or
decrease the oven temperature. The
oven temperature will change by +5°F
(+2°C) with each press of +hi or -Io.
Press CANCEL off to stop or cancel
the convection feature at any time.
v
[]
cony
broil
START
enter
@
CANCEL
off
Grid
Broiler
Figure 24: Broil pan and grid
G3
The meat probe cannot be used in this cooking mode.
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