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Broil Diagram shows how element will not turn on when bake element is used. heat is radiated from the elements, during the cooking process Convection Cooking: Convection means conveying. A fan at the back of the oven circulates the hot air thus Convection Air Pattern cooking foods from all sides, sealing in juices. The circulating air penetrates food faster Diagram shows how heat is therefore you may want to cook foods for less time at the usual temperature or reduce circulated from the convection fan, the temperature by 25 F/15 C and cook for approximately 10% less time or as indicated distributing heat evenly around the in our cooking guides on pages 20 and 21. With convection cooking you can cook on more than one rack at a time thus saving time and energy. Occasionally if cooking on multi-levels you may need to remove one pan sooner than the others. You can even cook a complete meal at the same time as long as you choose items that cook at the same temperature, as there is no flavour transfer; however we do not recommend an item that may spatter to cook on the same shelf as a dessert. Be sure to stagger pans if possible on multi-levels so that one is not directly over the other and leave at least 1" (2.5 cm) of space between the pans. Do not place large pans directly in front of fan, at the back of oven, as this may block the air circulation. Please ensure grease filter is not installed when selecting convection, otherwise fan will not circulate air properly Convection Roasting: This method of cooking uses both hot air and radiant heat, and is similar to rotisserie cooking, where high heat is applied quickly and evenly around the meat, but instead of rotating, hot air circulates around the meat. Before beginning convection roasting, insert the grease filter at back of oven and insert the optional raised roasting rack into broiler pan and rack. Place the cuts of meat or poultry fat side up, uncovered on the raised roasting rack. This allows the air to circulate around the roast, sealing in the juices. Do not use deep roasting pans or baking pans with high sides , as air cannot circulate around the food. Insert a meat thermometer into the thickest part of the meat, avoiding bones to accurately determine doneness. This method of cooking is used to transfer high heat over a short period of time to placed Standard Broiling: in close proximity to the broiler element. Usually used to brown the surface of food, such as meringues, steaks and roasts. Place meat on the broiler pan (add water to the bottom of the pan to reduce smoking) and place on the third or fourth rack depending on the food and your personal tastes. Please do not leave food being broiled unattended -excessive smoke or burning may occur. Refer to broiling tips & cooking chart on page 21. 19 Cooking Guide This chart is a referance guide only, as variables such as size, tempature and individual preferances may affect the cooking time. Recipe or package directions should always take precedence. Keep a record of your results, preferred tempatures and times. General Cooking Tips & Preferences Meat Roasting Guide: ·Place oven rack in correct position before °F °C Minutes per lb (per kg) °F °C Beef Sirloin or Rib Roasts Rare 325 160 20-25 (45-50) 140 60 Medium 325 160 25-30 (55-60) 160 70 Well done 325 160 30-35 (65-70) 170 75 Rump, Round (roast) Rare 275 140 40-45 (80-85) 140 60 Medium 275 140 45-50 (90-95) 160 70 Veal Leg, Loin, Rib Roasts Medium 325 160 30-35 (65-70) 160 70 Well done 325 160 35-40 (75-80) 170 75 Pork Leg or Loin Roast 325 160 20-25 (45-50) 160 70 Crown Roast 325 160 15-20 (25-30) 160 70 Shoulder Roast 325 160 25-30 (35-40) 160 70 Ham Smoked, pre-cooked 325 160 10-15 (22-25) 140 60 Lamb Leg Rare 325 160 20-25 (45-50) 140 60 Leg, Should Roasts Medium 325 160 25-30 (55-60) 160 70 Well done 325 160 30-35 (65-70) 170 75 Rack (Roast) Rare 400 200 10-12 (22-25) 140 60 Medium 400 200 12-18 (25-38) Foods Degree of Doneness Oven Temperature for Regular or Convection Roasting Internal Cooking Temperature 160 70 1234 preheating oven. ·After reading the thermometer insert another 1/2"/1 cm and read again. If it reads lower than the first then continue cooking. ·Meat continues to cook after removal from oven Allow meat to stand about 15- 20 minutes before carving Convection Cooking: ·For convection roasting, insert the grease filter in back of oven and place the raised roasting rack over the 2 pc. broiler pan. (broiler rack is necessary to prevent spattering). ·Convection cooking may cook faster; times may often be reduced up to 10 minutes per lb (.5 Kg) for large items meat should be checked shortly before the suggested minimum cooking time. ·Recommended for “all” tender meats to give a brown outside with a juicy, tender inside ·For extra browning brush lean meats with oil ·Place all roasts fat side up on raised roasting rack Oven Rack Positioning Figure 1 General Cooking Tips & Preferences ·Place oven rack in correct position before preheating o...

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