QUICK OPERATION GUIDE (cont’d)
5
Convection
Cooking
Bake/Roast
or a combination
if both racks are
needed
200° - 450°F
(95º-230ºC)
Bakes, cooks and roasts faster
and more evenly than a regular
oven. Use for meat, poultry,
baked foods, pizza or any
cooking where an even brown
or crispy exterior is desired.
(See page 9 for more details)
For double level cooking use
two wire racks.
A lower temperature may be
required to control browning.
Toasting/ Top
Browning
Toast
(Toasting)
(Top Browning)
Max
Turn On/Off - (Toast Colour)
Knob clockwise to the desired
setting. If the results are too light
after one cycle, reset the Knob
and toast again. For Top
Browning always use the Cookie
Pan to catch drippings.
(See page 10 for more details)
Broiling Broil
Max
Use only with Drip Tray in place
on the Broiling Pan. Position
Wire Rack and Pan so that the
food is never closer than 2" (5 cm)
from the Top Heating Element.
(See page 11 for more details)
Keep Warm Fan Bake
or a combination
if both racks are
needed.
Keep Warm
This function is designed to keep
cooked food warm for a short
period of time. Use of the Keep
Warm function for an extended
time will cause food to dry out
or spoil. Do not use to reheat
cold food.
(See page 12 for more details)
COOKING
SELECTION
FUNCTION POSITION
OF
WIRE RACK/
ACCESSORIES
TEMPERATURE
KNOB
°F (ºC)
HELPFUL HINTS
Slow Cook
Slow Cook
225°F (110ºC)
Use to attain very juicy and
tender meats from rump roast
and briskets. Cook at 225ºF
(110ºC) for 6 – 10 hours in
a covered casserole dish.
Booklet TOC-020 10/9/01 3:53 PM Page 19
