11
COOKING RECOMMENDATIONS
Material Recommendation
Broiling / Roasting
Broiling pan For best results when broiling, use a broil pan with a broil pan insert designed to
drain the fat from the food, help avoid spatter, and reduce smoking. The broiler
pan will catch grease spills, and the insert helps prevent grease splatters.
If a broiler pan and insert are not supplied with this appliance, they may be pur-
chased from electrolux.ca.
Convection Cooking
Convection attributes Convection cooking uses a fan to circulate hot air around the oven and food. It
browns food more evenly and reduces hot spots in the oven.
Convection saves time when using multiple racks or cooking several food items
at once.
Convection bake Reduce cooking temperature by 25° F (13-14° C) from the recipe unless the reci-
pe is written for convection baking.
Preheat the oven for best results.
Convection broil Reducing the cooking temperature for convection broil is not recommended.
Broiling is direct heat cooking and will produce some smoke. If smoke is exces-
sive, move the food farther from the broiler element.
Convection roast Convection roast is best for meats and does not require preheating for most
meats and poultry.
Reducing the cooking temperature for convection roast is not recommended.
Carefully follow your recipe’s temperature and time recommendations, adjusting
the cooking time if the recipe does not specify convection roasting time.
Use a meat probe if available with your appliance. Meat probes are also avail-
able from most grocery and home goods stores.
Arrange oven racks so large cuts of meat and poultry are on the lowest rack of
the oven.
Do not cover foods when dry roasting - covering will prevent the meat from
browning properly.
When cooking meats, use the broiler pan and insert or a roasting rack. The
broiler pan will catch grease spills and the insert helps prevent grease splatters.
If you do not have one of these accessories, they may be purchased from elec-
trolux.ca.
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