TIPS AND HINTS
•It is important to rotate any item you are baking in the oven to ensure evenness.
•It is recommended to bake one rack at a time. If you do bake with more than one rack, be sure to rotate both the baking trays and their rack positions halfway through bake time.
•To ensure even flow of air when using baking tray or other utensils, do not slide tray to the back of oven. Leave about 1 to 2 inches of air space around all sides of each pan for even air circulation.
•Make sure the wire racks are in the desired position before you turn on the oven.
•Bake on the shortest time suggested and check for doneness before adding more time. A stainless steel knife inserted into the center of the baked item should come out clean when done.
•See reference charts on pages
•When baking pastry, browning is most successful when you use metallic bakeware as opposed to glass or ceramic.
•Both the convection bake, roast and the rotisserie functions create the finest tastes in meats and poultry with minimal ingredients and simple
preparation. One easy rule of thumb to create a quick and easy meal is to match a type of meat, poultry or fish with complementary fresh herbs, a touch of olive oil, and some salt and pepper. Simply chop some garlic and a handful or two of a fresh herb, and mix with some olive oil. Rub on the meat or fish and allow to marinate if time allows (for at least a half hour).
Either way, right before placing item in the oven, sprinkle with salt and pepper.
Some examples of potential flavor combinations are: Poultry: rosemary, thyme, basil, garlic, lemon
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