User's Manual

• Preheatingis not necessary.

• Foropenpan roasting,place meator poultryonthe slotted portionof the two-piece

pan includedwith the oven. Do not add waterto the pan. Use open pan roasting

for tender cuts of meat. Lesstender cuts of meat needto be cookedby moistheat

in a covered pan.

• Forbestresults,a meatthermometeror probeis the most accurateguidetodegree

of doneness. The tip of the thermometeror probeshouldbe locatedinthe thickest

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

products,insertthetip of the thermometerorprobeinto the thickestpart of the inner

thigh.

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

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

from oven when it reaches an internal temperature about 5 degrees below the

temperature desired.

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

after removingmeat from oven.

• Forbestresultsin roastingpoultry,thawcompletely. Dueto the structureofpoultry,

partiallythawed poultry will cook unevenly.

• If preferred,tender cuts of meatcan be roasted inthe conventionalbake oven by

following the general recommendationsgiven above. However, meats will roast

more quickly in the convect oven using Convect Roast.

• Conventionalbake is best for lesstendercuts of meatthat requirea longer, moist

heat methodofcooking. Followyour recipe for 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.

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

continue to operate after the oven is turned off until the oven has cooled

down.