Convection Rack
The short convection rack is designed to be used with the convection element and fan for true convection cooking. See “Convection - Bake” and “Convection - Roast” sections. Place the convection rack on the turntable, and position dish with food on the rack. If food is placed directly on the rack, the Sizzle Pan may be placed under the rack to catch drippings. See “Assistance or Service” to order replacement parts. See “General Cleaning” for cleaning instructions.
Rack and Pan Configurations
Sizzle Pan Feature | Grill Feature |
A B | A B | C |
Roast Feature | Bake Feature |
|
A BD A D E
A.Turntable
B.Sizzle Pan
C.Grill rack (tall)
D.Convection rack (short)
E.Cookie sheet (not provided)
SUREMIST™ Steamer Vessel
Use the steamer vessel with the Steam Cook feature or Boil & Simmer feature to steam or simmer cook foods. See “Steam Cook” and/or “Boil & Simmer” sections.
A
B
C
A.Lid
B.Insert
C.Base
■The steamer vessel will become hot. Always use oven mitts or pot holders when handling.
■Do not use in a conventional- or
■To avoid scratching, use plastic utensils.
■Do not overfill. Using 1¹⁄₄ cup (300 mL) of water in base is recommended.
Lid: Always use when cooking. Place directly over the insert and base or just the base.
Insert: Use when steam cooking to keep foods such as fish and vegetables out of water. Place insert with food directly over base. Do not use when simmering.
Base: For steam cooking, place water in base. For simmering foods such as rice, potatoes, pasta and vegetables, place food and water/liquid in base.
See “General Cleaning” section for cleaning instructions.
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