Double Oven User Manual

• Preheatingis not necessary.

• For openpanroasting,place meat orpoultryon the slotted portion of the two-piece

panincluded with the oven. Do not addwater to the pan. Useopen pan roasting

for tendercuts of meat. Lesstender cuts of meatneedto be cookedby moistheat

in a covered pan.

• Forbest results,a meatthermometeror probeis the mostaccurate guideto degree

of doneness. The tip of the thermometeror probeshould belocated inthe thickest

part of a roast, not touching fat, bone, or gristle. For turkeys and large poultry

products,insertthetip of the thermometerorprobeintothe thickestpart of the inner

thigh.

• Placeroastfat side up to allow self basting of meat during roasting.

• Since meats continue to cook after being removedfrom the oven, remove roast

from oven when Jtreaches an internal temperature about 5 degrees below the

temperature desired.

• Forless loss of juices and easier carving, allow about 15 minutes "standingtime"

after removing meat from oven.

• Forbestresults inroastingpoultry, thawcompletely. Due to the structureof poultry,

partially thawed poultrywill cook unevenly.

• If preferred,tender cuts of meat can be roastedin the conventional bake oven by

following the general recommendationsgiven above. However, meats will roast

more quickly in the convect oven using Convect Boast.

• Conventionalbake is best for lesstender cuts of meatthat require a longer, moist

heat methodof cooking. Followyour recipefor timesand temperaturesfor covered

meats.

• Meatscookedinovencookingbags,dutchovens,or coveredroastingpansarebest

cooked in the conventional bake oven using the Bake Pad.

• Use meat roasting charts in standard cookbooks for recommended times and

temperaturesfor roasting in a conventional bake oven.

J NOTE: A cooling fan will operate during all cooking modes. The fan may also

down.C°ntinueto operate after the oven is turned off unti the oven has coo ed