FRIGIDAIRE Oven - Manual (Page 9)

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 airflow 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. Rememberto use tested recipes with times adjusted forconvection baking/roasting when using the convection mode. Times
may be reduced by as much as 30% when using the convection feature.
Convection Roasting
(some models)
When convection roasting, use the broiler pan and grid, and the
roasting rack. The broilerpan will catch grease spills and thegrid will
help prevent spatters. The roasting rack will hold the meat.
A CAUTION Topreventfood from contacting the broil elementand
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 the broilerpan. The roasting rack fits on thegrid
allowing the heated air circulate underthe food for even cooking
and helps to increase browning on the underside. Make sure the
roasting rack is securely seated on the grid in the broiler pan. DO
NOT use the broiler pan without the grid or cover the grid with
aluminum foil.
3. Position food (fat side up) on the roasting rack.
4. Place the 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 the broiler
pan, grid and roasting rack.