
Operating Your Oven
Understanding the Various Oven Modes (Continued) | |||||||||
Convection Roast | Your oven offers two broil modes: | ||||||||
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| • | Broil | |||||
Your oven’s Convection Roast mode uses a combination of | |||||||||
• | Convection Broil | ||||||||
the convection fan and heat sources above and below the | |||||||||
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food. It is best for rib roasts, turkeys, chickens, etc. |
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Roasting Tips |
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| • To avoid the damage to the meat probe, remove it from | ||||||||
All baking modes can be used to successfully roast in your |
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| the oven when using either of the broil modes. It can be | ||||||||
oven. |
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| damaged by temperatures above 450°F. If the meat probe | ||||||||
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However, the Convection Roast mode is recommended to |
| is connected the broil modes will not start. The meat probe | |||||||
produce meats that are deliciously seared on the outside |
| symbol will flash when you attempt to start the oven in one | |||||||
and succulently juicy on the inside in record time. Foods |
| of the broil modes with the meat probe connected. | |||||||
that are exceptional, when prepared in the Convection |
| • Use the Broil and Convection Broil modes only with the oven | |||||||
Roast mode, include: beef, pork, ham, lamb, turkey, |
| door completely closed. | |||||||
chicken and cornish hens. |
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Broiling is a quick and flavorful way to prepare many | |||||||||
Always roast meats fat side up in a shallow pan, using a | |||||||||
foods, including steaks, chicken, chops, hamburgers and | |||||||||
roasting rack. Always use a pan that fits the size of the | |||||||||
fish. | |||||||||
food being prepared. The broiler pan and grill, accompa- | |||||||||
Broil | |||||||||
required when the fat side is up. Do not add water to the | |||||||||
nying the oven, can be used in most cases. No basting is |
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pan. It will cause a steamed effect. Roasting is a dry heat | Uses a top heat source. It is best for broiling smaller | ||||||||
process. | |||||||||
amounts of food. | |||||||||
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Poultry should be placed breast side up on a rack in a | Convection Broil |
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shallow pan that fits the size of the food. Again, the |
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broiler pan and grill accompanying the oven can be used. | This mode uses a combination of the convection fan and | ||||||||
Brush poultry with melted butter, margarine or oil before | |||||||||
and during roasting. | a top heat source. It is best for items that do not need to | ||||||||
When using the roast mode, do not use pans with tall | be flipped such as, thinner cuts of meat, fish and garlic | ||||||||
bread. | |||||||||
sides. They interfere with the circulation of heated air over | |||||||||
the food. | Broiling Tips | ||||||||
If using a meat thermometer, insert the probe halfway | • It is normal and necessary for some smoke to be | ||||||||
into the center of the thickest portion of the meat. For |
| present to give the food a broiled flavor. | |||||||
poultry, insert the thermometer probe between the body | • Setting the timer is recommended to time the broiling | ||||||||
and leg into the thickest part of the inner thigh. To ensure | |||||||||
| process. | ||||||||
an accurate reading, the tip of the probe should not touch |
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• Always use a broiler pan and grill to provide drainage | |||||||||
bone, fat, or gristle. Check the meat temperature 2/3 of | |||||||||
the way through the recommended roasting time. After |
| for excess fat and grease. Doing so will reduce spat- | |||||||
reading the meat thermometer once, insert it ½ inch |
| ter, smoke and | |||||||
further into the meat, then take a second reading. If the | • Start with a room temperature broiler pan for even | ||||||||
second temperature registers below the first, continue | |||||||||
| cooking. | ||||||||
cooking the meat. |
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• Use tongs or a spatula to turn and remove meats. | |||||||||
Remove meats from the oven when the thermometer reg- | |||||||||
| Never pierce meat with a fork because the natural | ||||||||
isters 5 to 10°F below the desired temperature. The meat |
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| juices will escape. | ||||||||
will continue to |
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• Broil food on the first side for a little more than half of | |||||||||
Allow roasts to stand 15 to 20 minutes after roasting in | |||||||||
| the recommended time, then season and turn. Season | ||||||||
order to make carving easier. |
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| the second side just before removing the food from | ||||||||
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Roasting times always vary according to the size, shape |
| the oven. | |||||||
and quality of meats and poultry. Less tender cuts of meat | • To prevent sticking, lightly grease the broiler grill. | ||||||||
are best prepared in Bake mode and may require moist |
| Excess grease will result in heavy smoke. For easier | |||||||
cooking techniques. Use your favorite cookbook recipes. |
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| cleaning, remove the broiler pan and grill when | ||||||||
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Reduce spatter by lining the bottom of the roasting pan |
| removing the food. | |||||||
with lightly crushed aluminum foil. |
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