Techniques and Recipes

Convection Roast Mode
ROASTING IN MOMENTS
This mode combines the best of convection and radiant heat for
signifi cantly faster, fl avorful roasting. Like Convection Mode, it circulates
hot air throughout the cavity for e cient all-over heat transfer, but then
adds radiant heat for additional crispness and browning. It is saturating,
powerful heat for tender, succulent proteins and vegetables.
BAKE MODE REVIEW
– Single-rack cooking
– Food cooks more evenly and quickly
– Deeper browning and crisping for more
delicious fl avor
– Ideal for red meats and root vegetables
– Temperature probe may be used
INSIDE YOUR OVEN
The majority of the heat comes from
the dual fans and heating elements in
back of the oven, with some from the
top broil element.
Convection Roast Mode creates wonderful results for red meats but tends to overbrown
poultry. Opt for normal Convection Mode when roasting chicken and other birds.
Braised Root Vegetables
Step outside the typical braise with this autumnal medley. It is a sophisticated side dish, yet its preparation
remains relatively hands o .
PREPARATION METHOD
1. Preheat oven to 350°F Convection
Roast Mode with a rack set at position
“3.” 2. Combine onion, carrots, turnips,
radishes, apple, and garlic; toss with olive
oil, salt, and pepper. 3. Spread evenly
onto roasting pan. 4. Roast 30 minutes.
5. Remove from oven and add broth,
cabbage, and pear. 6. Roast 20 minutes
and serve..
MAKES RACK POSITION COOK TIME
6 SERVINGS 3 50 MINUTES
INGREDIENTS
– 1 white onion, thinly sliced
– 4 large carrots, peeled
and sliced ⁄ inch thick
– 2 large turnips, peeled
and sliced ⁄ inch thick
– 6 radishes, quartered
– 1 Golden Delicious apple,
peeled, cored, and cut
⁄ inch thick
– 4 cloves garlic, thinly sliced
– ¾ pound Savoy cabbage,
cored and coarsely
chopped
– 1 Bosc pear, peeled, cored,
and cut ⁄ inch thick
– 1 cup chicken broth
– Olive oil
– Salt and pepper
Quick tip: Avoid overbrowning
24
25
MODES Convection Roast