FRIGIDAIRE 318205121 - Manual (Page 8)

8
Cooking Informations
Convection Cooking
(some models)
The convection oven uses a fan located in the rear wall of the oven to circulate heated air around the food to be cooked. The
controlled air flow pattern quickly seals the food surface retaining the natural juices and flavour. This method of cooking enables
you to obtain the best culinary results when baking, thawing, dehydrating and roasting foods.
Convection notes:
1. Batch cooking is more convenient with better results.
2. Defrosting is quicker in convection mode when compared to regular radiant cooking.
3. Remember to use tested recipes with times adjusted for convection baking/roasting when using the convection mode. Times
may be reduced by as much as 30% when using the convection feature.
Some Models
Convection Roasting
(some models)
When convection roasting, use your broiler pan and grid, and
the roasting rack. Your broiler pan will catch grease spills and
the grid will help prevent spatters. The roasting rack will hold the
meat.
To prevent food from contacting the broil
element and to prevent grease spattering, DO NOT use the
roasting rack when broiling.
1. Place oven rack on next-bottom rack position.
2. Place the grid in your broiler pan. The roasting rack fits on
the grid allowing the heated air circulate under the food for
even cooking and helps to increase browning on the
underside. Make sure the roasting rack is securely seated
on the grid in your broiler pan. DO NOT use your broiler pan
without the grid or cover the grid with aluminum foil.
3. Position food (fat side up) on the roasting rack.
4. Place your broiler pan on the oven rack. Note: Always pull
rack out to the stop position before removing food.
NOTE: For best convection roasting result, always use your
broiler pan, grid and roasting rack.
Roasting Rack
Broiler Pan
Broiler Pan Grid