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OVEN CONTROLS
Convection Roast
Convection roast combines a cook cycle with the
convection fan and element to rapidly roast meats
and poultry. Heated air circulates around the meat
from all sides, sealing in juices and flavors. Meats
cooked with this feature are crispy and brown on
the outside while staying moist inside.
WARNING
Should an oven fire occur, close the oven door and
turn the oven off. If the fire continues, use a fire
extinguisher. Do not put water or flour on the fire.
CAUTION
Always use oven mitts. Oven racks will become
very hot which can cause burns.
Benefits of Convection Roasting:
•
Some foods cook up 25 to 30% faster, saving
time and energy.
•
No special pans or bakeware required.
•
Preheating is not necessary for most meats and
poultry.
•
Be sure to carefully follow your recipe's temper-
ature and time recommendations or refer to the
convection roast chart for additional information.
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To set Convection Roast:
1. Place the insert on broiler pan. Place meat (fat
side up) on insert.
2. Place prepared food on oven rack and slide into
oven.
3. Close the oven door.
4. Press Conv Roast.
5. Enter desired temperature using numeric keys.
6. Press OK/START.
When cooking is completed or to cancel convection
roast press OFF.
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