Oven Use
32
Use & Care Manual
C
ONVECTION
R
OAST
T
HE CONVECTION FAN CIRCULATES THE HEATED AIR EVENLY OVER AND AROUND THE FOOD
. U
SING THE COVER AND BROILER PAN
PROVIDED
,
HEATED AIR WILL BE CIRCULATED OVER THE AROUND THE FOOD BEING ROASTED
. T
HE HEATED AIR SEALS IN JUICES QUICKLY
FOR A MOIST AND TENDER PRODUCT WHILE
,
AT THE SAME TIME
,
CREATING A RICH GOLDEN BROWN EXTERIOR
. W
HEN CONVECTION
ROASTING
,
IT IS IMPORTANT THAT YOU USE THE BROILER PAN FOR BEST CONVECTION ROASTING RESULTS
. T
HE PAN IS USED TO CATCH
GREASE SPILLS AND HAS A COVER TO PREVENT GREASE SPLATTER
.
U
SE THE BROIL
/
ROAST PAN AND SLOTTED GRID SUPPLIED WITH THE RANGE WHEN ROASTING
,
ELEVATING THE MEAT ON A METAL
ROASTING RACK
. T
HIS ALLOWS HOT AIR TO CIRCULATE AROUND THE MEAT
,
GIVING A MORE EVEN BROWNING AND A RESULT SIMILAR TO A
ROTISSERIE
. A
SUITABLE ROASTING RACK CAN BE PURCHASED THROUGH YOUR
HRG
BY THE DISTRIBUTER OR
C
USTOMER
C
ARE
.
W
HEN ROASTING LARGER ITEMS LIKE A WHOLE TURKEY
,
USE ONLY THE PAN AND GRID FOR GREATER STABILITY
.
C
ONVECTION
D
EFROST
W
ITH TEMPERATURE CONTROL OFF
,
A MOTORIZED FAN IN THE REAR OF THE OVEN CIRCULATES AIR
. T
HE FAN ACCELERATES NATURAL
DEFROSTING OF THE FOOD WITHOUT HEAT
. T
O AVOID ILLNESS AND FOOD WASTE
,
DO NOT ALLOW DEFROST FOOD TO REMAIN IN THE
OVEN FOR MORE THAN TWO HOURS WITHOUT BEING COOKED
.
D
EFROSTING
T
O THAW UNCOOKED FROZEN FOOD
,
SET THE OVEN TEMPERATURE TO
100-150°F. O
NCE THAWED
,
COOK THE FOOD IMMEDIATELY AND
DO NOT REFREEZE
.
T
O PREVENT LIQUID FROM THAWING FOOD DRIPPING ON THE OVEN FLOOR
,
BE SURE ANY UNCOOKED FOOD IS TIGHTLY WRAPPED IN FOIL
AND
/
OR PLACED IN A CONTAINER
.
C
ONVECTION
D
EHYDRATE
W
ITH THE TEMPERATURE CONTROL ON
175
。
F
，
WARM AIR IS RADIATED FROM THE BAKE BURNERS IN THE BOTTOM OF THE OVEN
CAVITY AND IS CIRCULATED BY A MOTORIZED FAN IN THE REAR OF THE OVEN
.
O
VER A PERIOD OF TIME
,
THE WATER IS REMOVED FROM THE FOOD BY EVAPORATION
. R
EMOVAL OF WATER INHIBITS GROWTH OF
MICROORGANISMS AND RETARDS THE ACTIVITY IF ENZYMES
.
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