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Convection Roast
Convection Roast uses heat from the lower elements as
well as heat circulated by the convection fan.
Convection Roast mode is well suited for preparing
tender cuts of meat and poultry. It is also suitable for
roasting vegetables.
The benefits of Convection Roast mode include:
As much as 25% faster cooking than non-convection
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modes.
Rich, golden browning.
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Tips
Preheating the oven is not necessary.
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Use the same temperature as indicated in the recipe.
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Check doneness early, since roasting time may
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decrease.
Do not cover meat or use cooking bags.
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Use a broil pan with a rack and grid or a shallow,
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uncovered pan with a rack for roasting.
Use a meat thermometer to determine the internal
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temperature of the meat.
If the meat is browned to your liking, but is not yet
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done, foil can be placed over the meat to prevent over-
browning.
Let meat stand covered with foil for 10–15 minutes
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after removing it from the oven.
Convection Broil
Convection Broil is similar to Broil. It combines intense
heat from the upper element with heat circulated by a
convection fan.
Convection Broil mode is well suited for cooking thick,
tender cuts of meat, poultry and fish. Convection Broil is
not recommended for browning breads, casseroles and
other foods. Always use Convection Broil with the door
closed.
In addition to the benefits of standard broiling,
convection broiling is faster.
Tips
Preheat oven for 3–4 minutes. Do not preheat for
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more than 5 minutes.
Steaks and chops should be at least 1
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Use the broil pan and grid or a deep pan with a metal
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rack for broiling.
Do not cover the broil grid with foil. It is designed to
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drain fats and oils away from the cooking surface to
prevent smoking and spattering.
Turn meats (other than fish) once during the
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recommended cooking time. Fish does not need to be
turned.
Never use heat-proof glass (Pyrex®); it cannot tolerate
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the high temperature.
Broil
Broil uses intense heat radiated from the upper element.
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.
The benefits of broiling include:
Fast and efficient cooking.
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Cooking without the addition of fats or liquids.
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Tips
Preheat oven for 3–4 minutes. Do not preheat for
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more than 5 minutes.
Steaks and chops should be at least 3/4" thick.
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Brush fish and poultry with butter or oil to prevent
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sticking.
Use broiler pan with grid when broiling.
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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 (other than fish) once during the
▯
recommended cooking time. Fish does not need to be
turned.
When browning the top of casseroles, use only metal
▯
or glass ceramic dishes.
Never use heat-proof glass; it cannot tolerate the high
▯
temperature.
" thick.
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