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Cooking tips
Roasting
• Place food directly on the low rack. Using an oven safe pan on the rack is also
optional. Using the high rack allows food to be positioned closer to heat source
for additional crispness, browning or for foods to be cooked “well done”.
• Is not necessary to use oil for roasting, but you may do so for foods that tend
to become dry in an oven.
• For a glazing effect, set the food 4 inches away from top heating unit. Apply
the desired glaze and broil at 400 to 480 F until the desired shade of brown is
reached. Fruit jams, preserves and jellies work well as a glaze for broiled foods.
• Roasting time may vary depending on the type of meat or other food, type of
cut, amount of fat, thickness or weight of the item.
• When half the cooking time is up, flipping the food is recommended for even
cooking.
Grilling
• Place food directly on the low rack, don’t use the frying pan.
• Brushing the rack with oil will help to avoid sticking.
• You may cover the bottom of the glass bowl with foil to catch fat and oil
drippings. This will make the oven easier to clean.
Baking
• Use any oven-proof baking dish, preferably nonstick, that will fit comfortably
inside the oven. Place it on the low rack. Take special care in following baking
recipes, as desserts are especially delicate and easy to overcook. Lower the
temperature slightly and turn the baking dish around if too much browning
occurs.
Broiling
• Place food directly on the high rack. You may use the frying pan to broil as well;
it should be placed on the high rack.
• Brushing the rack with oil will help to avoid foods from sticking to its surface.
• You may cover the bottom of the glass bowl with foil to catch fat and oil
drippings. This will make the oven easier to clean.
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