Owners Manual

22 49-85246-1
The Monogram reverse-air convection
system fan periodically pauses, then changes
direction to best distribute hot air throughout
the oven. As a result, foods are evenly
cooked and browned—often in less time with
convection heat.
NOTE: The convection fan shuts off when the
oven door is opened.
Convection Baking or Roasting
Professional All-Gas Range
Introduction
to convection
cooking
Grid
Broiler pan
Roasting Rack
Cookware for
convection
cooking
Adapting
recipes
Convection
roasting tips
Before using your convection oven, check
to see if your cookware leaves room for air
circulation in the oven. If you are baking with
several pans, leave space between them.
Also, be sure the pans do not touch each
other or the walls of the oven.
Cookware used in standard BAKE will also
work in CONV BAKE. See Baking Tips section.
It is recommended that when baking cookies,
the best results are attained with a flat cookie
sheet instead of a pan with sides. For recipes
like oven-baked chicken, use a pan with low
sides. Hot air cannot circulate well around
food in a pan with high sides.
You can use your favorite recipes in the
convection oven.
When convection baking, it may be
necessary to reduce the baking temperature
by 25°F or to adjust the cooking time. No
temperature adjustment is necessary when
using CONV ROAST.
Some package instructions for frozen
casseroles or main dishes have been
developed using commercial convection ovens.
For best results in this oven, preheat the oven
and use the temperature on the package.
Use the broiler pan, grid and the roasting rack
for best results. Use of the rack will result in
improved browning on the underside of meat
or poultry.
1. Place the oven rack on a low rack position (A).
2. Place the grid on the broiler pan and put the
roasting rack over them.
3. Place meat on the roasting rack.