Oven Function
Convection Roast
For best results use the broiler pan. The pan is used to catch grease spills and has a cover to
prevent grease splatter.
The convection fan circulates heated air over the around the food being roasted, sealing juices
quickly for a moist and tender product while, at the same time, creating a rich golden-brown exterior.
Use the broil/roast pan and slotted grid supplied with the range when roasting in order to elevate
the meat on a metal roasting rack. This allows hot air to circulate around the meat, browning it more
evenly like a rotisserie. A suitable roasting rack can be purchased through your EMPV 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 Dehydration
With the temperature control on 175
。
F，warm air is radiated from the bake burners on 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
increases growth of microorganisms and detains the activity of enzymes.
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General