Galanz GL1FR24ASSARN, Руководство пользователя

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OVEN USE
OVEN USE
19
CONVECTION ROAST TIPS AND
TECHNIQUES
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Do not preheat for Convection Roast.
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Roast in a low-sided, uncovered pan.
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When roasting whole chickens or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
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Use the 2-piece broil pan for roasting uncovered.
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Use the probe or a meat thermometer to determine
the internal doneness on “END” temperature
(see cooking chart).
ϯ
Double-check the internal temperature of meat or
poultry by inserting meat thermometer into
another position.
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Large poultry may need to be covered with foil
(and pan roasted) during a portion of the roasting
time to prevent over-browning.
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After removing the food from the oven, cover
loosely with foil for 10 to 15 minutes before carving,
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temperature by 5° to 10°F (3° to 6° C).
QUICK AND EASY RECIPE TIPS
Converting from standard BAKE to CONVECTION ROAST:
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Temperature does not have to be lowered.
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Roasts, large cuts of meat and poultry generally take 10-20% less
cooking time. Check doneness early.
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Casseroles or pot roasts that are baked covered in CONVECTION
ROAST will cook in about the same amount of time.
CONVECTION ROAST CHART
CONVECTION CAVITY