40
Operation
The Lower Oven
Convection Roast
Convection Roast uses the same heating
elements as Roast. However, unlike Roast,
Convection Roast utilizes the convection fan
and heater in the back of the oven to help
heat and circulate the air throughout the
cook cavity.
Any item cooked under Roast can be prepared
using Convection Roast and vice versa. As
a general rule, items cook about 33% faster
under Convection Roast than Roast. The
temperature should be reduced by 25° F.
Additional Settings
Two additional settings increase the
versatility of your oven.
Warm
In the Warm setting, the Lower Oven becomes
a warming drawer, using top and bottom heat
to keep the cook cavity at 145º F, the perfect
environment for holding foods at just the right
temperature until serving time. Because foods
cook individually and rapidly in the Speedcook
Oven, you will want to use the Warm setting to
hold dishes cooked fi rst until the entire meal is
ready to serve.
Proof
The Proof setting uses heat from the top and
bottom of the oven to keep the cook cavity
at the perfect temperature for yeast dough to
rise: 90º to 105° F. Some doughs may require
moisture to proof correctly. If moisture is
needed, place a sheet pan of water under the
lower rack.
Using the Lower Oven
From the Lower Oven main menu:
1.
Use the touch screen to select the
desired oven mode: Convection Bake,
Convection Roast, Broil, Roast, Bake,
Warm, or Proof. Once a cooking mode is
selected, the mode screen displays a bar
with the mode you have chosen, a timer
section, an oven temperature section,
and a probe section
(see page 42 for
using the oven probe).
Scroll down to see more functions.
convection roast
CAUTION
Due to the concealed heating element in
the bottom oven,
DO NOT
cover or line
the bottom of the oven with foil.
