25
Oven Controls
Setting Convection Roast
The Convection Roast function combines a cook cycle with the
convection fan to roast meats and poultry. Meats cooked using
the Convection Roast function will be juicier, and poultry will be
crisp on the outside while staying tender and moist on the inside.
Heated air circulates around the meat from all sides, gently
browning the exterior and sealing in the juices and flavors. Use
this mode when cooking speed is desired.
Convection Roast may be set for any oven temperature between
200°F (93°C) to 550°F (288°C).
To set Convection Roast:
Always use pot holders or oven mitts when using
the oven. When cooking, the oven interior and oven racks will
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.
Arrange oven racks. Position bakeware in oven to the
preferred rack position (
). Close oven door.
2. Turn oven mode selector to Conv Roast.
3. Turn oven temperature selector to desired roasting tempera-
ture.
4. Turn the temperature and the selector knobs to OFF when
broiling is complete or to cancel broil
.
Important note:
•
If the oven door is opened when any convection function is
active, the convection fan will stop rotating until the oven
door is closed.
Roasting Rack Instructions (if equipped):
When preparing meats for convection roasting, use broiler pan
and insert along with the roasting rack. The broiler pan will
catch grease spills and the insert will prevent grease splatters.
The roasting rack will allow the heat to circulate around the
meat.
1.
Place the oven rack on bottom or next to the bottom oven
rack position.
2. Place the insert/grid on the broiler pan. Make sure the
insert is securely seated on top of the broiler pan. Do not
use the broiler pan without the insert. Do not cover the insert
with aluminum foil.
3. Next, place the roasting rack on the insert/grid. Make sure
the roasting rack is securely seated on the grid in the broiler
pan. The roasting rack allows the heated air to circulate
under the food for even cooking and helps to increase
browning on the underside.
4. Place meat (fat side up) on insert (
). Place
prepared food on oven rack and slide into oven.
Figure 35: Meat, insert placement
Summary of Contents for 790.9258
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