Convection Roasting - Monogram ZET1P Manuel Du Propriétaire

How to
set the
oven for
convection
roasting
Convection Roasting is good for roasting large
tender cuts of meat, uncovered.
Convection
Using the broiler pan and grid provided, heated air
will be circulated over, under and around the food
roasting
being roasted. The heated air seals in juices quickly
tips
for a moist and tender interior while, at the same
time, creating a rich golden brown exterior.
When you are convection roasting, it is important
that you use the broiler pan and grid. The pan is used
to catch grease spills and the grid is used to prevent
grease spatters and allow heated air to circulate
under the meat and increase browning on the
underside of the meat or poultry.
• Place the grid on the broiler pan.
Oven Mode knob
Turn the Oven Mode knob to CONVECTION
ROAST.
Using the Temperature knob, set the desired
temperature, in 25°F increments, from 200°F
to 550°F.
The oven and the oven interior lights will turn
on immediately and stay on until and the oven
is turned off.
The convection fan will turn on (after a
short delay), the PREHEAT light will turn on
and 100°F will appear in the display. (The
temperature display will start to change once
the oven temperature
reaches 100°F.) The control will beep
approximately 10 to 15 minutes. The PREHEAT
light will turn off and the display will show the
set temperature.

Convection Roasting

Wall Oven
Temperature knob
Check the food for doneness at the minimum
time on the recipe. Cook longer if necessary.
Turn the Oven Mode knob and the
Temperature knob to OFF when convection
cooking is finished.
NOTE: A cooling fan will turn on to cool internal
parts. This is normal, and the fan may continue to
run even after the oven is turned off.
Grid
Broiler pan
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