Convection Roasting (some models)
ROASTING RACK
GRID
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
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.
BROILER PAN
Air Circulation in the Oven
For good air circulation in the oven and best baking results, center pans as much as possible. Allow 5.1 to 10.2 cm (2” to 4”) around the utensil(s) for proper air circulation and be sure pans do not touch each other, the door, sides or back of oven. The hot air must circulate around the pans for even heat to reach all parts of the oven.
If using multiple pans, stagger as shown. If using one pan, place in center of oven.
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 flavour. 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 me thods. Refer to the electronic oven control operating instructions included in section “Electronic Oven Control Guide” of this Use & C are Guide. 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.
General 7 Information
