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result similar to a rotisserie.
When roasting larger items like a whole turkey, use only the pan and grid for greater stability.
Convection Defrost
Turn on the convection fan in the rear of the oven circulatesthe 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 heat element in the bottom
of the oven and is circulated by a convection 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 enzymes activity.
Oven top heat element operation
Note: Door must be closed during upper heat element operation
Broiling is a method of cooking tender cuts of meat directly under the broiler in the oven. Broiling in the
oven is accomplished with the oven door closed. It is normal and necessary for some smoke to be
present to give the food a broiled flavor.
If you open the oven door to check the food, have it open for as short a time as possible. This is to
prevent the control panel from overheating.
Use both the broil/roast pan and slotted grid supplied. The grid helps to reduce smoking and splatter by
letting grease drip into the bottom of the pan, away from intense heat. To prevent food sticking, spray
the grid with a light coating of non-stick cooking spray.
Preheating
Preheating is suggested when searing rare steaks (Remove the broiler pan before preheating with the
infrared broiler. Foods will stick on hard metal). To preheat, turn the “Oven” selector knob to the ‘Broil’
position. Wait for the burner to become hot, approximately 2 minutes. Preheating is not necessary
when broiling meat well-done.
To Broil
Broil one side until the food is browned; turn and cook on the second side. Season and serve. Always
pull the rack out to the “stop” position before turning or removing food.
