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The benefits of Convection Roast mode include: . As much as 25% faster cooking than non- convection modes. . Rich, golden browning. Tips . Use the same temperature as indicated in the recipe. . Check doneness early, since roasting time may decrease. . Do not cover meat or use cooking bags. . Use the broil pan and grid provided with the oven for roasting. A shallow, uncovered pan can also be used. . Use a meat thermometer to determine the internal temperature of the meat. . If the meat is browned to your liking, but is not yet done, a small strip of foil can be placed over the meat to prevent over- browning. . Let meat stand covered with foil 10- 15 minutes after removing it from the oven. . See charts for recommended rack positions. Broil # Broil uses intense heat radiated from the upper element. The Broil mode is best suited for cooking thin, tender cuts of meat (1“ or less), poultry and fish. It can also be used to brown breads and casseroles. Always broil with the door closed. To use the broil pan and grid: For normal Broil: food should be placed in the center of the broil pan and grid. The benefits of broiling include: . Fast and efficient cooking. . Cooking without the addition of fats or liquids. Tips . Preheat oven 3- 4 minutes. Do not preheat for more than 5 minutes. . Steaks and chops should be at least _ “ thick. . Brush fish and poultry with butter or oil to prevent sticking. . Use the broil pan and grid included with the oven. . Do not cover the broil grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering. . Turn meats once during the rcommended cook time (see charts at the end of the book). . When top browning casseroles, use only metal or glass ceramic dishes such as Corningware® . . Never use heat- proof glass (Pyrex® ); it cannot tolerate the high temperature. Convection Broil 1 Convection Broil is similar to Broil. It combines intense heat from the upper element with heat circulated by a convection fan. Convection Broil mode is well suited for cooking thick, tender cuts of meat, poultry and fish. Convection Broil is not recommended for browning breads, casseroles and other foods. Always use Convection Broil withe the door closed. In addition to the benefits of standard broiling, convection broiling is faster. To use the broil pan and grid: For normal Convection Broil: Food should be placed in the center of the broil pan and grid. Tips . Preheat oven 3- 4 minutes. Do not preheat for more than 5 minutes. . Steaks and Chops should be at least 1^ “ thick. . Use the broil pan and grid included with your oven. . Do not cover the broil grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering. . Turn meats once during the recommended cook time (see charts at the end of the book) . . Never use heat- proof glass ( Pyrex ® ); it cannot tolerate the high temperature. Pizza 2 In the Pizza mode, heat from the lower and upper elements is circulated throughout the oven by the convection fan. Use the Pizza mode for fresh or frozen pizza. Tips . For a crispy crust, place pizza directly on the rack. . For a softer crust, use a pizza pan. . When proofing dough, coat dough with olive oil and cover bowl tightly with plastic wrap to prevent crust formation. . Sprinkle cornmeal on the pizza pan to prevent sticking. . If using a pizza paddle, sprinkle the paddle liberally with cornmeal for ease in transferring the dough to the pan. . If parbaking handmade pizza dough, prick the dough with a fork before baking. . If using a pizza pan, choose a ...

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