Roast
Roast uses both the upper and lower elements to maintain the oven temperature. Roasting uses more
t intense heat from the upper element than the lower element. This results in more browning of the exterior while the inside remains especially moist.
Roast is best suited for large cuts of meat and poultry.
Tips:
•Use a
•Add liquids, such as water, juice, wine, bouillon or stock for flavor and moisture.
•Roasting bags are suitable for use in this mode.
•When roasting whole chicken or turkey, tuck wings behind back and loosely tie legs with kitchen string.
Convection Roast
Convection Roast uses heat from
áthe top and bottom elements as well as heat circulated by the convection fan.
The Convection Roast mode is well suited for preparing tender cuts of meat and poultry.
The benefits of Convection Roast mode include:
•As much as 25% faster cooking than
•Rich, golden browning.
Tips:
•Use the same temperature as indicated in the recipe.
•Check doneness early, since roasting time may decrease. See charts at the end of the book.
•Do not cover meat or use cooking bags.
•Use the broil pan and grid provided with the oven for roasting. A shallow, uncovered pan can also be used.
•Use a meat thermometer to determine the internal temperature of the meat.
•If the meat is browned to your liking, but is not yet done, a small strip of foil can be placed over the meat to prevent
•Let meat stand covered with foil
•See charts at the end of the book for recommended rack positions.
Broil/Max Broil
Broil uses intense heat radiated from the upper element.
r | Max Broil uses a larger broil element |
| |
| which allows you to broil more food at |
| one time. See "Max Cook" in "Basic |
| Features" for more information. |
|
|
The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poultry and fish. It can also be used to brown breads and casseroles. Always broil with the door closed.
To use the broil pan and grid:
•For normal Broil: food should be placed in the center of the broil pan and grid.
•For Max Broil: food should be spread out over the entire broil pan and grid.
The benefits of broiling include:
•Fast and efficient cooking.
•Cooking without the addition of fats or liquids.
Tips:
•Preheat oven
•Steaks and chops should be at least ¾" thick.
•Brush fish and poultry with butter or oil to prevent sticking.
•Use the broil pan and grid included with the oven.
•Do not cover the broil grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering.
•Turn meats once during the recommended cook time (see charts at the end of the book).
•When top browning casseroles, use only metal or glass ceramic dishes such as Corningware®.
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