•Preheat baking stones following manufacturer’s recommendations while the oven is preheating.
•Bake homemade pizzas on rack position 2 in the center of the rack.
•Follow manufacturer’s directions for frozen pizza.
•The convection fan cycles on and off when using pizza mode.
Roast
Roast uses both the upper and lower elements to maintain the oven
%intense heat from the upper element than the lower element. This results in more browning of the exterior while the inside remains especially moist.temperature. Roasting uses more
Roast is best suited for meat and poultry and less tender cuts of meat.
Tips:
•Preheating the oven is not necessary.
•Use a
•For less tender cuts of meat, add liquids such as water, juice, wine, bouillon or stock for flavor and moisture.
•Roasting bags and using a lid are suitable for use in this mode.
•When roasting whole chicken or turkey, tuck wings behind back and loosely tie legs with kitchen string.
Convection Roast
Convection Roast uses heat from
2the top and bottom elements as well as heat circulated by the convection fan.
The Convection Roast mode is well suited for preparing tender cuts of meat and poultry. It is also suitable for roasting vegetables.
The benefits of Convection Roast include:
--As much as 25% faster cooking than
--Rich, golden browning.
Tips:
•Preheating the oven is not necessary.
•Use the same temperature as indicated in the recipe.
•Check doneness early, since roasting time may decrease. Refer to the Meat/Poultry cooking chart for examples.
•Do not cover meat or use cooking bags.
•Use a broil pan with a rack and grid or a shallow, uncovered pan with a rack for roasting.
•Use a meat thermometer to determine the internal termperature of the meat.
•If the meat is browned to your liking, but is not yet done, a small strip of foil can be placed over the meat to prevent overbrowning.
•Let meat stand covered with foil for 10 to 15 minutes after removing it from the oven.
•Refer to the Meat/Poultry Cooking Chart for recommended rack positions.
Broil
(Broil uses intense heat radiated from the upper element.
The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poultry and fish. It can also be used to brown breads and casseroles. Always broil with the door closed. The benefits of broiling include:
•Fast and efficient cooking.
•Cooking without the addition of fats or liquids.
Tips:
•Preheat oven
•Steaks and chops should be at least ¾" thick.
•Brush fish and poultry with butter or oil to prevent sticking.
•Use a broil pan and grid, or a deep pan with a metal rack, for broiling.
•Do not cover the broil grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering.
•Turn meats (other than fish) once during the recommended cook time. Fish does not need to be turned.
•When top browning casseroles, use only metal or glass ceramic dishes such as CorningWare ®.
•Never use
•For broil times, refer to the Meat/Poultry Cooking Chart.
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