Operating Your Oven

Understanding the Various Oven Modes (Continued)

Convection Roast

Your oven offers two broil modes:

 

 

 

 

 

 

•

 

Broil

Your oven’s Convection Roast mode uses a combination of

 

•

 

Convection Broil

the convection fan and heat sources above and below the

 

 

 

 

 

 

 

 

food. It is best for rib roasts, turkeys, chickens, etc.

 

 

 

 

warning

Roasting Tips

 

 

 

 

 

 

 

 

 

 

 

 

• To avoid the damage to the meat probe, remove it from

All baking modes can be used to successfully roast in your

 

 

 

the oven when using either of the broil modes. It can be

oven.

 

 

 

 

damaged by temperatures above 450°F. If the meat probe

 

 

 

 

 

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.

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

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.

 

 

 

Poultry should be placed breast side up on a rack in a

Convection Broil

 

 

shallow pan that fits the size of the food. Again, the

 

 

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

 

 

•

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 flare-ups.

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.

 

 

•

 

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

 

 

 

 

juices will escape.

will continue to carry-over.

 

 

•

 

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.

 

 

 

 

the second side just before removing the food from

 

 

 

 

 

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.

 

 

 

 

cleaning, remove the broiler pan and grill when

 

 

 

 

 

Reduce spatter by lining the bottom of the roasting pan

 

 

removing the food.

with lightly crushed aluminum foil.

 

 

 

 

 

 

 

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