25
Setting Oven Controls
Setting Convection Roast
The Convection Roast function combines a cook cycle with the
convection fan to roast meats and poultry. Meats cooked using
the Convection Roast function will be juicier and poultry will be
crisp on the outside while staying tender and moist on the inside.
Convection Roast may be set for any oven temperature between
170°F to 550°F (77°C to 288°C).
Suggestions for Convection Roast:
•
Preheating is not necessary when roasting foods using
Convection Roast. Since Convection Roast cooks food faster,
reduce the cook time by 25% from the recommended cook
time of your recipe. If necessary, increase cooking time until
the desired doneness is obtained.
•
The broiler pan will catch grease drippings, and the grid
will help prevent splatters. The roasting rack will hold the
meat. Use the offset rack on rack position 1.
•
Do not cover foods when dry roasting as this will prevent
the meat from browning properly.
To set Convection Roast with a default oven set temperature of
350°F (177°C):
1.
Press Conv Roast.
2. Press .
To cancel Convection Roast at any time press
.
Important note:
•
The convection fan will begin rotating once Convection
Bake, Convection Roast or Convection Convert has been
activated.
•
If the oven door is opened when any convection function is
active, the convection fan will stop rotating until the oven
door is closed.
It is not recommended to roast chicken on a roasting rack. Use a
deep pan instead.
Setting Slow Cook
The Slow Cook feature cooks foods more slowly and at lower
oven temperatures for longer periods of time. Slow Cook is ideal
for roasting beef, pork and poultry. Slow cooking meats may
result in the exterior of meats becoming dark but will not burn
the outside as it seals in the meat’s juices.
Two Slow Cook settings are available, high (Hi) or low (Lo). The
high setting is best for cooking foods between 4 and 5 hours.
The low setting is best for cooking foods up to 9 hours or longer.
To set Slow Cook:
Food poisoning hazard. Do not let food sit for
more than one hour before or after cooking. Doing so can result
in food poisoning or sickness. Foods that can easily spoil such as
milk, eggs, fish, meat or poultry, should be chilled in the refriger-
ator first. Even when chilled, they should not stand in the oven
for more than 1 hour before cooking begins, and should be
removed promptly when finished cooking.
1.
Position bakeware in oven and close oven door.
2. Press Slow Cook. HI will appear in the display indicating the
default temperature setting is for high.
3. If a low setting is needed, press Slow Cook again to select
the low setting.
4. Press
to activate Slow Cook.
To cancel Slow Cook at any time press
.
Important note:
•
Slow Cook may be used with additional settings of Cook
Time and Delay Start.
•
The maximum cook time for Slow Cook function is 11 hours
and 59 minutes unless the control has been changed to the
continuous bake mode.
Some tips for best results when using Slow Cook:
•
Completely thaw all frozen foods before cooking.
•
When using a single oven rack, place so that food is in the
center of the oven. Position racks to accommodate the size
of various bakeware when cooking multiple food items.
•
Do not open the oven door often or leave the door open
when checking foods. If the oven heat escapes often, the
Slow Cook time may need to be extended.
•
Cover to keep foods moist or use a loose or vented type
cover to allow foods to turn crisp or brown.
•
Roasts may be left uncovered so browning can occur. Cook
times will vary depending on the weight, fat content, bone,
and the shape of the roast. Preheating the oven will not be
necessary when using the Slow Cook feature.
•
Add any cream or cheese sauces during the last hour of
cooking.
Figure 28: Convection fan circulation
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Summary of Contents for 790.4260 Series
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