Frigidaire 318200830 Convection Cooking some models, Convection Roasting some models

Setting Warmer Drawer Controls (some models) (continued)

Temperature Selection

Refer to the chart in the side column for recommended settings. If a particular food is not listed, start with the medium setting. If more crispness is desired, remove the lid or aluminum foil. Most foods can be kept at serving temperatures by using the medium setting. When a combination of foods are to be kept warm (for instance, a meat with 2 vegetables and rolls), use the high setting. Refrain from opening the warmer drawer while in use to eliminate loss of heat from the drawer. Open only for adding or removing food.

Warmer Drawer Recommended Food Settings Chart

Food Item	Setting	Food Item	Setting	Food Item	Setting
Bacon	HI	Ham	MED	Potatoes (baked)	HI
Biscuits	MED	Hamburger Patties	HI	Potatoes (mashed)	MED
Casseroles	MED	Pancakes, Waffles	HI	Poultry	HI
Eggs	MED	Pastries	MED	Roast (Beef, Pork, Lamb)	MED
Empty Dinner Plate	LO	Pies	MED	Rolls, soft	LO
Fish, Seafood	MED	Pizza	HI	Rolls, hard	MED
Fried Foods	HI	Pork Chops	HI	Vegetables	MED
Gravies	MED

Convection Cooking (some models)

NOTE: The convection fan automatically turns off when the oven door is opened while oven is in a convection mode and resumes when the door is closed again.

The convection oven uses a fan located in the rear wall of the oven to circulate heated air around the food to be cooked. The controlled air flow pattern quickly seals the food surface retaining the natural juices and flavor. This method of cooking enables you to obtain the best culinary results when baking, thawing, dehydrating and roasting foods.

Convection notes:

1.Most recipes can be made with temperatures set at 13°C (25°F) lower than temperatures required for normal radiant cooking methods. Refer to the electronic oven control operating instructions included in section “Electronic Oven Control”. This can result in considerable reduction of food shrinkage and more tender meats.

2.Batch cooking is more convenient with better results.

3.Defrosting is quicker in convection mode when compared to regular radiant cooking.

4.Remember to use tested recipes with times adjusted for convection baking/roasting when using the convection mode. Times may be reduced by as much as 30% when using the convection feature.

Convection Roasting (some models)

Roasting Rack

Grid

Broiler Pan

When convection roasting, use the broiler pan and grid, and the roasting rack. The broiler pan will catch grease spills and the grid will help prevent grease spatters. The roasting rack will hold the meat.

1.Place oven rack on bottom or next-bottom rack position.

2.Place the grid in the broiler pan. The roasting rack fits on the grid allowing the heated air to circulate under the food for even cooking and helps to increase browning on the underside. Make sure the roasting rack is securely seated on the grid in the broiler pan. DO NOT use the broiler pan without the grid or cover the grid with aluminum foil.

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