Heartland 4200, 5210 General Cooking Guidelines, Standard & Convection Cooking, Standard Cooking

Radiant Heat Pattern Diagram shows how heat is radiated from the elements, during the cooking process

General Cooking Guidelines

Standard & Convection Cooking

Standard Cooking:

This is the traditional “radiant heat” style of cooking. You may choose this method of cooking for your tried and true recipes. As with all radiant style ovens, it will be necessary to preheat the oven, especially for baked goods. When roasting meats from frozen to finish, usually preheating is not required. However allow 1/3 to 1/2 more cooking timedepending on the size of the cut. To assure desired degree of doneness, use a meat thermometer for meats and poultry.

Note: Bake and Broil elements are independently controlled. Broil element will not turn on when bake element is used.

Convection Cooking:	Convection means conveying. A fan at the back of the oven circulates the hot air thus
Convection Air Pattern	cooking foods from all sides, sealing in juices. The circulating air penetrates food faster
Diagram shows how heat is	therefore you may want to cook foods for less time at the usual temperature or reduce
circulated from the convection fan,	the temperature by 25 F/15 C and cook for approximately 10% less time or as indicated
distributing heat evenly around the	in our cooking guides on pages 20 and 21.
food, during the cooking process.

With convection cooking you can cook on more than one rack at a time thus saving time and energy. Occasionally if cooking on multi-levels you may need to remove one pan sooner than the others. You can even cook a complete meal at the same time as long as you choose items that cook at the same temperature, as there is no flavour transfer; however we do not recommend an item that may spatter to cook on the same shelf as a dessert. Be sure to stagger pans if possible on multi-levels so that one is not directly over the other and leave at least 1" (2.5 cm) of space between the pans. Do not place large pans directly in front of fan, at the back of oven, as this may block the air circulation.

Note:

Please ensure grease filter is not installed when selecting convection, otherwise fan will not circulate air properly

Convection Roasting:

Standard Broiling:

This method of cooking uses both hot air and radiant heat, and is similar to rotisserie cooking, where high heat is applied quickly and evenly around the meat, but instead of rotating, hot air circulates around the meat.

Before beginning convection roasting, insert the grease filter at back of oven and insert the optional raised roasting rack into broiler pan and rack. Place the cuts of meat or poultry fat side up, uncovered on the raised roasting rack. This allows the air to circulate around the roast, sealing in the juices. Do not use deep roasting pans or baking pans with high sides , as air cannot circulate around the food. Insert a meat thermometer into the thickest part of the meat, avoiding bones to accurately determine doneness.

This method of cooking is used to transfer high heat over a short period of time to placed in close proximity to the broiler element. Usually used to brown the surface of food, such as meringues, steaks and roasts. Place meat on the broiler pan (add water to the bottom of the pan to reduce smoking) and place on the third or fourth rack depending on the food and your personal tastes. Please do not leave food being broiled unattended

-excessive smoke or burning may occur. Refer to broiling tips & cooking chart on page 21.

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