Operating Your Oven
Convection Roast 
Your oven’s convection roast mode uses a combination of the convection fan and heat sources above and below the food. It is best for rib roasts, turkeys, chickens, etc.
Roasting Tips
•All baking modes can be used to successfully roast in your oven.
•However, the convection roast mode is recommended to produce meats that are deliciously seared on the outside and succulently juicy on the inside in record time. Foods that are exceptional, when prepared in the convection roast mode, include: beef, pork, ham, lamb, turkey, chicken and cornish hens.
•Always roast meats fat side up in a shallow pan, using a roasting rack. Always use a pan that fits the size of the food being prepared. No basting is required when the fat side is up. Do not add water to the pan. It will cause a steamed effect. Roasting is a dry heat pro- cess.
•Poultry should be placed breast side up on a rack in a shallow pan that fits the size of the food. Brush poul- try with melted butter, margarine or oil before and during roasting.
•When using the roast mode, do not use pans with tall sides. They interfere with the circulation of heated air over the food.
•If using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. For poultry, insert the thermometer probe between the body and leg into the thickest part of the inner thigh. To ensure an accurate reading, the tip of the probe should not touch bone, fat or gristle. Check the meat temperature 2/3 of the way through the recommended roasting time. After reading the meat thermometer once, insert it 1/2 inch further into the meat, then take a second reading. If the second tem- perature registers below the first, continue cooking the meat.
•Remove meats from the oven when the thermometer registers 5 to 10°F below the desired temperature. The meat will continue to
•Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier.
•Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in bake mode and may require moist cooking techniques. Use your favorite cookbook recipes.
•Reduce spatter by lining the bottom of the roasting pan with lightly crushed aluminum foil.
Your oven offers two broil modes:
•Broil
•Convection broil
warning
•To avoid damage to the meat probe, remove it from the oven when using either of the broil modes. If the meat probe is connected, the broil modes will not start. The meat probe symbol will flash when you attempt to start the oven in one of the broil modes with the meat probe connected.
•Use the broil and convection broil modes only with the oven door completely closed.
Broiling is a quick and flavorful way to prepare many foods, including steaks, chicken, chops, hamburgers and fish.
Broil 
Uses a top heat source. It is best for broiling smaller amounts of food.
Convection Broil 
This mode uses a combination of the convection fan and a top heat source. It is best for items that do not need to be flipped such as thinner cuts of meat, fish and garlic bread.
Broiling Tips
•It is normal and necessary for some smoke to be present to give the food a broiled flavor.
•Setting the timer is recommended to time the broiling process.
•Always use a broiler pan and grill to provide drainage for excess fat and grease. Doing so will reduce spat- ter, smoke and
•Start with a room temperature broiler pan for even cooking.
•Use tongs or a spatula to turn and remove meats. Never pierce meat with a fork because the natural juices will escape.
•Broil food on the first side for a little more than half of the recommended time, then season and turn. Season the second side just before removing the food from the oven.
•To prevent sticking, lightly grease the broiler grill. Excess grease will result in heavy smoke. For easier cleaning, remove the broiler pan and grill when removing the food.
14