Owner's Manual

SETTING OVEN CONTROLS

Convection Roast

Convection roast combines a cook cycle with the convec-

tion fan and element to rapidly roast meats and poultry.

Heated air circulates around the meat from all sides, seal

ing in juices and flavors. Meats cooked with this feature are

crispy and brown on the outside while staying moist inside.

When convection roast is set there is no preheat tone and

preheating is not necessary.

Benefits of Convection Roasting:

• Some foods cook up 25 to 30% faster, saving time and

energy.

• No special pans or bakeware required.

• Preheating is not necessary for most meats and poultry.

• Be sure to carefully follow your recipe’s temperature

and time recommendations or refer to the convection

roast chart for additional information.

To use convection roast at a temperature of 350°F

(177°C):

1. Place the meat on the broiler pan and insert. Place

meat (fat side up) on insert

2. Make sure the insert is securely seated on top of the

broiler pan. Do not use the broiler pan without the insert.

3. Place prepared food on oven rack and slide into oven.

4. Close the door.

5. Press Conv Roast.

6. Press OK/START.

7. When cooking is completed or to cancel convection

roast press OFF.

Should an oven fire occur, close the oven door and turn

the oven off. If the fire continues, use a fire extinguisher.

Do not put water or flour on fire. Flour may be explosive.

Always use pot holders or oven mitts when using the

oven. When cooking, the oven interior, oven racks, and

cooktop will become very hot which can cause burns.

WARNING

CAUTION

Figure 16: Convection roasting on lower oven racks