Thor Kitchen LRG, User Manual

Page: 25 / 54

Position.
Air circulation during the convection bake.
Convection Roasting
This method of cooking enables you to obtain the best results when roasting. All baking modes
can be used to successfully roast in your oven. However, the Convection Roast mode is
recommended to produce meats that are deliciously seared on the outside and succulently juicy
on the inside in less time. The oven can be programmed to convection roast at any temperature
from 300°F to 550°F. Remember to use tested recipes with times adjusted for convection
roasting when using the convection mode. Times may be reduced by as much as 30% when using
the convection feature. For roasting efficiency, the fan rotates faster in Convection Roast than in
Convection Bake. When preparing meats for convection roasting, use the broiler pan and insert
along with a roasting rack. The roasting rack will allow to heat to circulate around the meat.
Note: Allow up to 6 minutes for the convection fan to start rotating.
To Set the oven to Convection Roast at 350°F
1. Arrange interior oven racks, place food in oven and
close oven door.
2. Turn the selector control knob to Conv Roast. The
corresponding indicator light will flash.
3. Turn the temperature control knob to 350. The
indicator light will stop flashing and the oven will begin to
heat. The indicator light will remain on until the Selector
Benefits of Convection Bake:
—Multiple rack baking.
—No special pans or bake-ware needed.