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 |
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| 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 |
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| is connected the broil modes will not start. The meat probe | |||||||
produce meats that are deliciously seared on the outside |
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| symbol will flash when you attempt to start the oven in one | |||||||
and succulently juicy on the inside in record time. Foods |
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| 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, |
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| 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 |
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| 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 |
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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 |
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| for excess fat and grease. Doing so will reduce spat- | |||||||
reading the meat thermometer once, insert it ½ inch |
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| 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 |
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| 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- |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| removing the food. | |||||||
with lightly crushed aluminum foil. |
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