Owner's Manual

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CONVECTION COOKING - PRESETS
MORE MENUS (CONVECTION) CHART
SETTING/FOOD AMOUNT METHOD PROCEDURE
12 Frozen Thin
Crust Pizza
1 (12-inch) Convection
Roast
Set cook tray in the drawer to use as a drip tray. Place top rack in the lower position
and begin preheating. Place one 12-inch frozen pizza directly on the rack after
preheating the drawer. Pizza brands and cook times vary. See package instructions.
The pizza is done when the cheese is melted and the crust is golden brown. Placing
cook tray in the drawer during preheat allows for faster and more even cooking.
13 Frozen
Classic Crust
Pizza
1 (12-inch) Convection
Roast
Set cook tray in the drawer to use as a drip tray. Place top rack in the lower position
and begin preheating. Place one 12-inch frozen pizza directly on the rack after
preheating the drawer. Pizza brands and cook times vary. See package instructions.
The pizza is done when the cheese is melted and the crust is golden brown. Placing
cook tray in the drawer during preheat allows for faster and more even cooking.
14 Frozen
Rising Crust
Pizza
1 (12-inch) Convection
Roast
Set cook tray in the drawer to use as a drip tray. Place top rack in the lower position
and begin preheating. Place one 12-inch frozen pizza directly on the rack after
preheating the drawer. Pizza brands and cook times vary. See package instructions.
The pizza is done when the cheese is melted and the crust is golden brown. Placing
cook tray in the drawer during preheat allows for faster and more even cooking.
15 Fresh Pizza
on Pizza
Stone
1 (12-inch) Convection
Roast
Place the top rack in the lower position, place a 12-inch pizza stone on rack and
begin preheating. Allow an extra 30 minutes for pizza stone to come to the correct
temperature. Gently stretch dough into a 12-inch round. Transfer dough to oured
pizza peel and add desired toppings. Coming carefully from the side of the oven
drawer, use peel to slide pizza onto pizza stone. Use caution when using the pizza
stone, as it will be very hot.
16 Beef Roast 2.0 - 4.0 lb Convection
Roast
Place the bottom rack in the lower position of the drawer. Use the slider bar to
select the weight and begin preheating. Set roast on the cook tray and season roast
as desired. Place the cook tray on the rack after preheating the drawer. Covering
the roast with foil and letting it stand after cooking allows the juices to redistribute,
creating a moist interior while maintaining a crispy, browned exterior.
17 Flank Steak 1.5 - 2.0 lb Convection
Grill
Place the cook tray on the top rack in the upper position and begin preheating.
Season steak as desired and place in the center of cook tray after preheating the
drawer. When drawer pauses, turn steak over and touch START/+30 SEC. After
cooking, let stand for 3 to 5 minutes. Placing the cook tray in the drawer during
preheat aids in browning of the steak and allows for faster and more even cooking.
If using a glaze or sauce with high sugar content, for example barbeque sauce, use
the top rack in the lower position to prevent burning of glaze or sauce.
18 Pork
Tenderloin
0.75 - 1.5 lb Convection
Roast
Set cook tray in the drawer to use as a drip tray. Place the bottom rack in the lower
position and begin preheating. Season as desired and place the tenderloin directly
on the rack after preheating the drawer. Tenderloin sizes and thicknesses vary. Use
an instant-read thermometer to ensure pork has reached 160°F. Placing rack in the
drawer during preheat allows for faster and more even cooking.
19 Pork Chop
(Boneless)
2 - 5 pieces
(
1
/2-inch thick,
6 - 9 oz each)
Convection
Grill
Place the cook tray on the top rack in the upper position and begin preheating.
Season chops as desired and place in the center of cook tray after preheating the
drawer. When drawer pauses, turn chops over and touch START/+30 SEC. After
cooking, let stand for 3 to 5 minutes. Placing the cook tray in the drawer during
preheat aids in browning of the chops and allows for faster and more even cooking.
If using a glaze or sauce with high sugar content, for example barbeque sauce, use
the top rack in the lower position to prevent burning of glaze or sauce.