7
GRILLING AND BROILING
For broiling or grilling with a convection oven, the temperature should be set between
428-480 F� No pre-heating is necessary in the convection oven when baking� Food should
be placed on the rack without covering� To bring the food closer to source of the heating
air, the High Rack should be used� Add hickory liquid smoke or mesquite to get a smoky
flavor� Any seasonings should be applied to the surface of the meat�
If the fish or meat is lean, spray the rack or grill with non-stick vegetable oil, or brush with
cooking oil prior to arranging the fish/ meat on the grill� This will minimize food sticking to
the grill�
For browner or more seared surfaces, broil on both sides as with thick stocks or steaks� For
thinner pieces, no turning is necessary�
ROASTING
Lining the bottom of the Bowl with aluminum foil
(leaving an inch of rim)
will catch drippings
if desired� To let hot air freely circulate, use the low Rack� The propelled hot air cooks meat
evenly and seals in the juice, so turning and basting is not necessary� A meat thermometer is
recommended� However, if one isn’t handy, go by the time temperature table given here
(see
page 9)
, or follow the chart given for conventional ovens and subtract 77F�
ROAST WHOLE CHICKEN
Rinse chicken thoroughly and add desired seasonings� Spices such as garlic, black
pepper and salt are suggested� Before roasting, allow seasonings to penetrate for a few
hours� The base of the Bowl can be lined with aluminum foil to catch drippings� Roast for
approximately 30 minutes per 1 kg at 390F�
WHOLE ROASTS
With the fatty portion facing upward, place meat directly on low rack� Apply seasoning to
your tastes� Insert meat thermometer� Temperature for roasting is usually 77F less than for
regular or conventional roasting� Cooking time depends on type and size of roast�
CAKES
Pre-heat the oven to 428-446 F for 3 minutes� When selecting an appropriate cake tin to
use, be sure that it will fit comfortably in the Bowl� Always place the cake tin on the Low
Rack - never directly onto the bottom of the Bowl� When using the recipes from elsewhere,
subtract 50 F from the recommended cooking temperature� Cooking time depends
entirely upon the size of cake you are making but it is easy to monitor its progress with the
see-through glass Bowl�
BISCUITS AND PASTRIES
You may use your own special frying pan
(please make sure the frying pan is allowed to be
used in the ovens like this!)
and place it on the Low Rack� Don’t forget to lightly grease the
pan you are going to use first� The best temperature for biscuits and pastries is 428-446 F�
Cooking times various but is generally 12-15 minutes for biscuits�
