CONV_TION/BROIL SELECTOR
Use to select @her the Convection or Broil Mode:
- In Convection M_e, the oven fan constantly circuIates and
distributes the heat evenly throughout the cooking operation.
• In Broil Mc_e, direct radiant heat mp browns and broils.
Note: Though the fan is not in use in the broil mode, it may go on
from time m time m keep _e oven :from overheating.
ON/OFF SWITCH!TIMER
To turn the oven on, turn oven o_ffoff switch to the right m select:
* The "Sw On" position tbr in cooking or
* Continue tmq_ing m a timed c(×)k_ingwriod, marked :in fil;t_n-
minute segments from 15 minutes to 2 hours. Do not force the
timer past the two-hour marking.
As the timed cooking period passes, the timer will return reward
the wNm dot or "oN' posNon and an audible signal will indicate
the end of the cooking perio:! and oven shut-off. You can reset the
timer m any position on the din at any time during cooMng.
CONVECTION GUDE
_is is a general tem_ratum guide for most convection
cooking operations. See page 9 for recipe and temperature
conversion instructions.
POWER-ON LIGHT
As long as the oven is o_mting, the power-on light will glow red_
B_ORTANT! Read before using oven for Ne first time
L Do not block _uve_ or Cooling Exhaust Vent_. (page 6)
2. Do not plug oven into an electr_al outlet with al_V
other appliance.
3. Check the ConvectioniBroff Con_ol setting. Follow
"Convection Mo_ Cookb_g Instruc_ns" (following) or
"Broiling Mode Cooking Insgruetions." (page 12)
CONVECTION MODE COO_G _sEECHARTPAGE!4) ,
(No preheating is necessary)
1, Set Conv_tio_JBroil Selector to "CONVECTION."
2. Always place ibod or pan(s) on a rack Mth at Least one inch
of space around all sides. This ent is veui
because the air must be able m circulate on dl sides for
even cooking.
* Baking - For best results bake in the middle of the rack in
positions #2 or #3.
* Roasting o Place meat fat side up Nrectly on the rack over the
drip pan in "floor position?' (See page 7)
3_
Determine convection temperature and c(mking time. A@ust
your favorite recipes for convection cooking as follows:
B&kng - Decrease the temperature by 75 ° (but usually not lower
than 3_°). Check food five m ten minutes before end of
suggested c(×)king time. Continue cooking if necessm3 ,_.
£vample: if your recipe says to bake a cake at 375°j%r 30
minutes, bake # at 3_ °f!)r 30 minutes in convectwn mode.
n: If a recipe cNls for a b_ing temt_rature of 275 ° or
lower, use the same temperature as suggested for a
conventional oven.
• Roasting - Decrease the cod_:ing dine by one-third. No basting is
required, le: ,§€),our r_ii_ s(_vs to roast a lO-lb, turkey at
325°jbr 3 hours, roast at 3_° fi)r 2 hours'. (See Roasting Chart
page 14 for al_oroximaw times.)
• iN'toting - N'oof (raise) dough by setting the m slightly
to the left of 150°. Air in Ne oven will be warm (about 90°).
*Dehy&'ating - Set the m m 150° and dehydrate fruits,
vegetables and herbs on special dehydrating screen until they we
du. (See Accessories, page 13)
- Slow Cooking - Set the temperature m 2500 and place covep_
saucepans on rack on "floor position?'
4. Set temperature and turn freer to corral time _tting or
N _"STAY O .
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