13
Convection Roast
Convection roasting can be used for roasting meats and poultry.
During convection roasting, the bake, broil, and convection
elements will cycle on and off in intervals to maintain oven
temperature while the fan circulates the hot air.
If the oven door is opened during convection roasting, the
fan turns off immediately and turns on as soon as the door is
closed. The bake, broil, and convection elements will turn off
approximately 30 seconds after the door is opened. They will
turn on again approximately 30 seconds after the door is closed.
NOTE:
It is normal for the convection fan to run during
non-convection cycles as well as during preheat.
To Convection Roast:
Before convection roasting, position racks according to the
“Positioning Racks and Bakeware” section. It is not necessary
to wait for the oven to preheat before putting food in, unless
recommended in the recipe.
Convection Broil
During convection broiling, the broil element will cycle on and off
in intervals to maintain oven temperature while the fan circulates
the hot air.
The temperature is preset at 550°F (288°C) but can be changed to
a different temperature. Cooking times will vary depending on the
rack position and temperature, and may need to be adjusted.
If the oven door is opened during convection broiling, the fan turns
off immediately and turns on as soon as the door is closed. Broil
elements will turn off approximately 30 seconds after the door is
opened. They will turn on again approximately 30 seconds after
the door is closed.
NOTE:
It is normal for the convection fan to run during
non-convection cycles as well as during preheat.
To Convection Broil:
For ideal performance, allow the oven to preheat for 5 minutes
(no preheat tone will sound). Position food on the unheated grid
on the broiler pan, and then place it in the center of the oven rack
with the longest side parallel to the door.
Convert Recipe
1.
If preheat is not required, place food in oven and close
the door.
2.
Touch the Power keypad.
3.
Select CONVERT RECIPE (FOR CONVECTION).
4.
Select PASTRY, ROAST, BAKE, or BROIL to convert a
traditional recipe to a convection method of cooking.
5.
Touch NEXT.
6.
Select the standard cooking temperature.
7.
Touch NEXT.
8.
Select the original recipe Bake/Roast/Broil time and touch SET.
OR
Touch SKIP TIMER to move to the next step.
9.
Touch START. If preheat is required, place food in oven after
preheat tone sounds. The display will count down the cook
time. When the stop time is reached, the oven will display
“TIMER ENDED AT XX:XX” (the time of day) and transition to
hold temperature, which maintains the oven temperature. If
enabled, end-of-cycle tones will sound.
NOTE:
Touch DELAY to delay the baking cycle. Refer to the
“Timed Cooking” section for setting delayed start and end
times.
10.
At any time, touch CANCEL for the selected oven to cancel
the current cycle and return to the main menu.
Proofing Bread
Proofing bread prepares dough for baking by activating the
yeast. Proofing twice is recommended unless the recipe directs
otherwise.
To Proof:
For best performance, ensure your oven cavity temperature is
below 120°F (49°C) before placing dough in oven cavity. Before
first proofing, place dough in a lightly greased bowl and cover
loosely with plastic wrap coated with shortening or cooking spray.
Place on a rack in rack position 2. See the “Positioning Racks and
Bakeware” for diagram. Close door.
1.
Select PROOF. The display will show 100°F (38°C).
2.
Touch START.
Let dough rise until nearly doubled in size. Check at 20 to
25 minutes. Proofing time may vary depending on dough
type and quantity.
3.
At any time, touch CANCEL for the selected oven to cancel
the current cycle and return to the main menu.
Before second proofing, shape dough, place in baking pan(s),
and cover loosely. Follow the same placement and control steps
above. Before baking, remove waxed paper or plastic wrap.
Temperature Probe
The temperature probe accurately measures the internal
temperature of meat, poultry, and casseroles with liquid and
should be used in determining the doneness of meat and poultry.
The temperature probe should only be used with Bake, Convect
Bake, or Convect Roast.
Always unplug and remove the temperature probe from the oven
when removing food.
Before using, insert the probe into the food item. For meats, the
probe tip should be located in the center of the thickest part of the
meat and not into the fat or touching a bone. Place food in oven
and connect the temperature probe to the jack. Keep probe as far
away from heat source as possible. Close oven door.
NOTE:
The temperature probe must be inserted into the food item
before the mode is selected.
To Use (Convect Roast, Convect Bake, or Bake):
1.
Select PROBE COOK.
2.
Select the desired cooking mode and touch NEXT.
3.
Select the desired oven temperature and touch NEXT.
4.
Select the desired food temperature and touch NEXT.
5.
Read the Cooking Instructions.
6.
Touch START.
OR
Touch DELAY to delay the baking cycle. Refer to the “Timed
Cooking” section for setting delayed start and end times.
To Use: (Food Guide):
1.
Select PROBE COOK.
2.
Select FOOD GUIDE and touch NEXT.
3.
Select the desired food category.
4.
Select the desired doneness level or food type. Touch NEXT.
See the following chart for doneness options.
