OVEN CONTROLS
Convection Roast
Convection roast combines a cook cycle with the
convection fan and element to rapidly roast meats
and poultry. Heated air circulates around the meat
from all sides, sealing in juices and avors. Meats
cooked with this feature are crispy and brown on
the outside while staying moist inside.
To use convection roast at a temperature of
350°F (177°C):
1. Place oven rack on 1, 2, or 3 rack position.
2. Place the meat on shallow roasting pan.
3. Place meat (fat side up) on insert
4. Place prepared food on oven rack and slide into
oven.
5. Close the door.
6. Press the Conv key twice. Roast will appear in
the display.
7. Press START.
8. When cooking is completed or to cancel convec-
tion roast press OFF.
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6
5
4
3
2
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Figure 18: Convection roast on lower oven
racks
CAUTION
Always use oven mitts. Oven racks will become
very hot which can cause burns.
WARNING
Should an oven re occur, close the oven door and
turn the oven off. If the re continues, use a re
extinguisher. Do not put water or our on the re.
Flour may be explosive and water can cause a
grease re to spread and cause personal injury.
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