Convection Roast
Convection roast combines a cook cycle with the
convection fan and elements 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 ire occur, close the oven door
and turn the oven of. If the ire continues, use a
ire extinguisher. Do not put water or flour on the
ire. Flour may be explosive and water can cause
a grease ire to spread and cause personal injury.
CAUTION
Always use pot holders or oven mitts when using
the oven. When cooking, the oven interior, oven
racks, and cooktop will become very hot which
can cause burns.
SETTING OVEN CONTROLS
To set convection roast:
1.
Arrange the oven racks when cool.
2. Push in and turn the Oven Mode knob to CONV
ROAST. The temperature display will show ---.
3. Turn the Oven Temperature knob to the de-
sired cooking temperature. Display will show
the target temperature. For optimum browning
results, allow the oven to reach the target tem-
perature before adding food.
4. A solid indicator will appear when the oven
reaches the target temperature.
5. When inished cooking, turn the Mode knob to
OFF.
Figure 12: Convection roasting on lower oven racks
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