Metro / Legacy Series
True Convection |
| Convection Roasting |
Convection means conveying. In convection cooking the heat from a dedicated convection element is circulated by a fan. The circulating hot air penetrates food faster than motionless air in a standard oven. This means food surfaces are cooked on all sides sealing in natural juices and flavour. It is important to use the baking sheets supplied. Do not cover foods with foil. Do not block the air circulation fan at the rear of the oven. Thus you can sometimes cook at a lower temperature by reducing amounts of energy used and sometimes cook in a shorter time.
Refer to Appendix “A” for temperature and cooking times.
This method of cooking uses hot air from the convection element, and is similar to rotisserie cooking, where heat is applied quickly and evenly around the meat, but instead of rotating, hot air circulates the meat. Lock rack into position on broiler pan. Place the cut of meat directly on roasting / broiler rack supplied. Poultry may be placed breast down for the first half of the cycle then turned over, this keeps the breast moist. Other meats should be placed on the rack, fat side up, and usually do not require turning.
Refer to Appendix “A” for temperature and cooking times.
Convection Bake |
| Convection Broil |
Convection Bake is combining the direct heat of the bake element with the fan circulating the hot air. A more intense heat at the bottom of the oven perfect for that flaky pastry or great tasting pizza.
Convection broil is combining the direct heat of the broiler element with the fan circulating the hot air. The hot air creates a seal on all sides of the food and sometimes turning foods may not be necessary.
Sabbath Mode
Designed for use on The Jewish Sabbath and Holidays - which require the oven to be turned on for a prolonged period of time - this feature allows the oven to be set at a temperature of less than 300F and can remain “on” for a duration of up to 80 hours. As a safety feauture, the oven will shut off automatically after 80 hours.
Convection Air Pattern
Diagram shows how heat is circulated from the convection fan, distributing heat evenly around the food, during the cooking process. (fig 15)
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