Instructions for Use

11
Roast
Roast uses both the upper and lower elements to
maintain the oven temperature. Roasting uses more
intense heat from the upper element than the lower
element. This results in more browning of the exterior
while the inside remains especially moist.
Roast is suited for meat and poultry and less tender cuts
of meat.
Tips:
▯ Preheating the oven is not necessary.
▯ Use a high sided broil pan or roasting pan. Cover with
a lid or foil for less tender cuts of meat.
▯ For less tender cuts of meats, add liquids such as
water, juice, wine, bouillon or stock for flavor and
moisture.
▯ Roasting bags and using a lid are suitable for this
mode.
▯ When roasting whole turkey or chicken, tuck wings
behind back and loosely tie legs with kitchen string.
Convection Broil
Convection Broil combines intense heat from the upper
element with heat circulated by a convection fan.
This mode is well suited for cooking thick, tender cuts of
meat, poultry and fish. It is not recommended for
browning breads, casseroles and other foods. Always
use Convection Broil with the door closed.
Tips:
▯ Preheat oven 3-4 minutes. Do no preheat for more
than 5 minutes.
▯ Steaks and chops should be at least 1 ½" (3 cm)
thick.
▯ Use a broil pan and grid or a deep pan with a metal
rack for broiling.
▯ Turn meats once during cook time. Fish does not need
to be turned.
▯ Never use heat-proof glass (Pyrex); it cannot tolerate
the high temperature.
▯ Refer to the Meat and Poultry cooking chart for
recommended rack positions and cooking time.
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.
Tips:
▯ Preheat oven 3-4 minutes. Do no preheat for more
than 5 minutes.
▯ Steaks and chops should be at least ¾" (2 cm) thick.
▯ Brush fish and poultry with butter or oil to prevent
sticking.
▯ Use a broil pan and grid or a deep pan with a metal
rack for broiling.
▯ Turn meats once during cook time. Fish does not need
to be turned.
▯ 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.
▯ Refer to the Meat and Poultry cooking chart for
recommended rack positions and cooking time.
Pizza
Use Pizza mode for fresh or frozen pizza. During this
mode, heat from the upper and lower elements is
circulated throughout the oven cavity by the convection
fan.
Tips:
▯ There may be a slight decrease in baking time. Check
before minimum package time.
▯ When baking a frozen pizza:
▯ For crispy crust, place the pizza directly on the rack.
▯ For a softer crust, use a pizza pan.
▯ When proofing pizza dough, coat dough with olive oil
and cover it in a 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 to help transfer the dough to the pan.
▯ If par baking handmade pizza dough, prick the dough
with a fork before baking.
Speed Convection
Speed Convection uses all heating elements with the
convection fan to evenly distribute heat throughout the
oven cavity. This mode is recommended for frozen
convenience foods and does not require preheating.
When using Speed Convection in a double oven, only
one cavity is available at a time.
By cooking with Speed Convection you can decrease
your overall cooking time since preheating is not
necessary. Foods are evenly browned and crisp on the
outside.
Tips:
▯ Cook all foods in a cold, non-preheated oven. The
food will still be done in package time.
▯ Follow the package instructions for time and
temperature.
▯ Frozen foods sold in microwaveable containers should
not be used.
▯ Cook food items on rack 4 unless directed otherwise
by the food manufacturer.