QUICK REFERENCE SECTION
CONVECTION OVEN
In this section you will find:
HOW TO ROAST,HOW TO BAKE,HOW TO BROIL,HOW TO STEAM,HOW TO FRY,
HOW TO TOAST,HOW TO DEFROST.
A cooking chart for:
Meat, poultry, seafood, baked goods, eggs and vegetables. This is a basic guide
only. Please ensure food is thoroughly cooked through before serving.
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How to Roast
Place meats directly on wire rack.
Remember that cooking tome may vary depending on cut size and degree of cooking
required. Consult the cooking guide inside for guidelines.
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How to bake
Place food in a metal or tempered glass baking pan that is no more that 12"diameter. To
leave enough room for the flow of hot air around the food being cooked
If you do not have a baking pan of the right size, you can simply shape any type of pan you
want by using aluminum foil. Consult the chart inside for guidelines regarding baked goods
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How to Broil
Place the food directly on wire rack.
For very thick cuts of meat, turn the food at the halfway point.
Like roasting broiling time may vary depending on cut size, amount of fat.etc.
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How to steam
You can steam vegetables at the same time you cook your main dish by placing the
Vegetables in an aluminium foil pouch: add a few drops of water and seal the pouch.
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How to Fry
You can get the effect of deep-fat french fries without all oil by dipping potato strips in
polyunsaturated cooking oil, allow excess oil to drain away and cook according to cooking
guide. To make delicious fried chicken dip chicken pieces in batter and then in cooking oil.
Drain excess oil and cook according to chart provided.
