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USING COOKING MODES
BAKING/ROASTING TIPS
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Center food in the oven. Rack position will vary depending on size of food.
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Do not totally enclose foods in aluminum foil. Foil can insulate foods and slow down
heating.
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To reheat rolls or biscuits, place on baking pan and heat at 300°F (150°C) for
10 minutes.
•
Reheat leftover roasts or casseroles in BAKE mode until heated through.
•
Roast foods such as a whole chicken on the LOW RACK POSITION. Place food in
baking pan.
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Turn foods halfway through cooking time, if necessary.
BROILING TIPS
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Place oven rack in upper position.
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Use rack and baking pan included with oven. Place in oven. DO NOT PREHEAT
OVEN. Use HI for broiling thin cuts of meat, fish, and poultry to brown and cook
quickly. Use LO for thicker cuts that require longer to cook without overbrowning the
outside. Leaving the oven or broiler compartment door partially ajar during cooking
keeps the cooking environment from getting too hot or steamy. Too hot and the broiler
element could automatically shut off. Too steamy and the food won't develop a good
caramelized crust.
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Turn foods halfway through cooking time.
CONVECTION BAKING/ROASTING TIPS
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Center food in the oven. Rack position will vary depending on size of food.
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Convection uses forced hot air to speed the baking/roasting process for faster, more
even cooking. When using CONV, reduce recipe temperature by 25°F (15°C) or reduce
cooking time as follows: thin items about 1–2 minutes and large meats up to 25%.
Preheating is necessary only for food that bakes less than 20 minutes and products
like popovers where steam rising is important.
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Convection cooking is not recommended for frozen pizzas.
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