Oven Use
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Convection Roast
The convection fan circulates the heated air evenly over and around the food. Using
the cover and broiler pan provided, heated air will be circulated over the around the
food being roasted. The heated air seals in juices quickly for a moist and tender
product while, at the same time, creating a rich golden brown exterior. When
convection roasting, it is important that you use the broiler pan for best convection
roasting results. The pan is used to catch grease spills and has a cover to prevent
grease splatter.
Use the broil/roast pan and slotted grid supplied with the range when roasting,
elevating the meat on a metal roasting rack. This allows hot air to circulate around the
meat, giving a more even browning and a result similar to a rotisserie. A suitable
roasting rack can be purchased through your distributer or Customer Care.
When roasting larger items like a whole turkey, use only the pan and grid for greater
stability.
Convection Defrost
With temperature control off, a motorized fan in the rear of the oven circulates air.
The fan accelerates natural defrosting of the food without heat. To avoid illness and
food waste, do not allow defrost food to remain in the oven for more than two hours
without being cooked.
Defrosting
To thaw uncooked frozen food, set the oven temperature to 100-150
°F
. Once thawed,
cook the food immediately and do not refreeze.
To prevent liquid from thawing food dripping on the oven floor, be sure any
uncooked food is tightly wrapped in foil and/or placed in a container.
Convection Dehydrate
With the temperature control on 175
。
F
，
warm air is radiated from the bake burners in
the bottom of the oven cavity and is circulated by a motorized fan in the rear of the
oven.
Over a period of time, the water is removed from the food by evaporation. Removal
of water inhibits growth of microorganisms and retards the activity if enzymes.
