Position 3 –––––––
Position 2 –––––––
Position 1 –––––––
OVEN RACK POSITION DIAGRAM
The diagram below illustrates the three rack positions for this
convection oven. The bottom position is position 1. The positions
will be referenced in the cooking charts and recipes.
TIPS AND HINTS
• It is important to rotate any item you are baking in the oven to
ensure even cooking.
• It is recommended to bake on one rack at a time. If you do bake
with more than one rack, be sure to rotate both the baking tray
and their rack positions halfway through bake time.
• To ensure even flow of air when using the baking tray or other
utensils, do not slide tray to the back of oven. Leave about 1 to
2 inches of air space around all sides of each pan for even air
circulation.
• Make sure the wire racks are in the desired position before you
turn on the oven.
• Bake on the shortest time suggested and check for doneness
before adding more time. A stainless steel knife inserted into the
center of the baked item should come out clean when done.
• See reference charts on pages 19–20 for recommended baking
times and temperatures.
• When baking, browning is most successful using metallic
bakeware as opposed to glass or ceramic.
• The convection bake and roast functions create the finest
tastes in meats and poultry with minimal ingredients and
simple preparation. One easy rule of thumb to create a quick
and easy meal is to match a type of meat, poultry or fish with
complementary fresh herbs, a touch of olive oil, and some salt
and pepper. Simply chop some garlic and a handful or two of a
fresh herb, and mix with some olive oil. Rub on the meat or fish
and allow to marinate if time allows (for at least a half hour).
Some examples of suggested flavor combinations are:
Poultry: rosemary, thyme, basil, garlic, lemon
Beef: oregano, rosemary, thyme, mustard, garlic
Lamb: rosemary, garlic
Pork: sage, garlic
Fish: cilantro, basil, citrus
You may not want to use all of the ingredients listed for each
category. Experiment – the key is to use ingredients and flavors that
appeal to your taste.
BRINING
Brining leaner cuts of meat such as poultry, turkey, and pork in a
saltwater solution produces juicier roasts. The difference between
brined and non-brined meats is very noticeable. If you have the time
it is definitely recommended.
The rule to follow is to use a cup of table salt or 1½ cups kosher salt
for every gallon of water.
Or, for smaller cuts of meat, ½ cup kosher salt for every quart of
water.
Simply mix salt and water together. Place item to be brined in
a non-reactive container or sealable plastic bag large enough
to completely immerse the meat. Pour in the brine, cover, and
refrigerate.
14
15
