Oven Use
32
Use & Care Manual
CONVECTION ROAST
THE CONVECTION FAN CIRCULATES THE HEATED AIR EVENLY OVER AND AROUND THE FOOD. USING THE COVER AND BROILER PAN
PROVIDED, HEATED AIR WILL BE CIRCULATED OVER THE AROUND THE FOOD BEING ROASTED. THE HEATED AIR SEALS IN JUICES QUICKLY
FOR A MOIST AND TENDER PRODUCT WHILE, AT THE SAME TIME, CREATING A RICH GOLDEN BROWN EXTERIOR. WHEN CONVECTION
ROASTING, IT IS IMPORTANT THAT YOU USE THE BROILER PAN FOR BEST CONVECTION ROASTING RESULTS. THE PAN IS USED TO CATCH
GREASE SPILLS AND HAS A COVER TO PREVENT GREASE SPLATTER.
USE THE BROIL/ROAST PAN AND SLOTTED GRID SUPPLIED WITH THE RANGE WHEN ROASTING, ELEVATING THE MEAT ON A METAL
ROASTING RACK. THIS ALLOWS HOT AIR TO CIRCULATE AROUND THE MEAT, GIVING A MORE EVEN BROWNING AND A RESULT SIMILAR TO A
ROTISSERIE. A SUITABLE ROASTING RACK CAN BE PURCHASED THROUGH YOUR HRG BY THE DISTRIBUTER OR CUSTOMER CARE.
WHEN ROASTING LARGER ITEMS LIKE A WHOLE TURKEY, USE ONLY THE PAN AND GRID FOR GREATER STABILITY.
CONVECTION DEFROST
WITH TEMPERATURE CONTROL OFF, A MOTORIZED FAN IN THE REAR OF THE OVEN CIRCULATES AIR. THE FAN ACCELERATES NATURAL
DEFROSTING OF THE FOOD WITHOUT HEAT. TO AVOID ILLNESS AND FOOD WASTE, DO NOT ALLOW DEFROST FOOD TO REMAIN IN THE
OVEN FOR MORE THAN TWO HOURS WITHOUT BEING COOKED.
DEFROSTING
TO THAW UNCOOKED FROZEN FOOD, SET THE OVEN TEMPERATURE TO 100-150°F. ONCE THAWED, COOK THE FOOD IMMEDIATELY AND
DO NOT REFREEZE.
TO PREVENT LIQUID FROM THAWING FOOD DRIPPING ON THE OVEN FLOOR, BE SURE ANY UNCOOKED FOOD IS TIGHTLY WRAPPED IN FOIL
AND/OR PLACED IN A CONTAINER.
CONVECTION DEHYDRATE
WITH THE TEMPERATURE CONTROL ON 175
。
F，WARM AIR IS RADIATED FROM THE BAKE BURNERS IN THE BOTTOM OF THE OVEN
CAVITY AND IS CIRCULATED BY A MOTORIZED FAN IN THE REAR OF THE OVEN.
OVER A PERIOD OF TIME, THE WATER IS REMOVED FROM THE FOOD BY EVAPORATION. REMOVAL OF WATER INHIBITS GROWTH OF
MICROORGANISMS AND RETARDS THE ACTIVITY IF ENZYMES.
PLEASE VISIT US AT: WWW.CALORICAPPLIANCES.CA
To Next Page
