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Using the convection oven – Sharp JB940 User Manual

Page 19

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19

Safety Instructions

Operating Instructions

Safety Instructions

Operating Instructions

Care and Cleaning

Troubleshooting T

ips

Customer Service

Using the convection oven.

The convection oven fan shuts off when the oven door is opened. DO NOT leave the door open for long periods of
time while using convection cooking or you may shorten the life of the convection heating element.

Adapting Recipes…

You can use your favorite recipes in the

convection oven.
When baking, reduce baking

temperature by 25°F.
No need to preheat when cooking

longer than 15 minutes.

For more information on adapting recipes, see
the Convection Cookbook.

Use pan size recommended.

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.

To help you understand the difference

between convection bake and roast and

traditional bake and roast, here are some

general guidelines.

Convection Bake

Ideal for evenly browned baked foods cooked
on multiple shelves.

Good for large quantities of baked foods.

Good results with cookies, biscuits, brownies,
cupcakes, cream puffs, sweet rolls, angel food
cake and bread.

Heat comes from the heating element in

the rear of the oven. The convection fan

circulates the heated air evenly over and

around the food. Preheating is not

necessary with foods having a bake time

of over 15 minutes.

Convection Roast

Good for large tender cuts of meat, uncovered.

Heat comes from the top heating

element. The convection fan circulates

the heated air evenly over and around the

food. Meat and poultry are browned on

all sides as if they were cooked on a

rotisserie. Using the roasting rack

provided, heated air will be circulated

over, under and around the food being

roasted. The heated air seals in juices

quickly for a moist and tender product

while, at the same time, creating a rich

golden brown exterior.
Roasts or poultry should be cooked on the lowest
shelf position (A) on a shelf.

When you are convection roasting it is

important that you use the broiler pan

and grid and the special roasting rack for

best convection roasting results. The pan

is used to catch grease spills and the grid

is used to prevent grease spatters. Place

the meat on the special roasting rack. The

rack holds the meat. The rack allows the

heated air to circulate under the meat

and increase browning on the underside

of the meat or poultry.

Place the shelf in the lowest shelf

position (A).

Place the grid on the broiler pan and

put the roasting rack over them making

sure the posts on the roasting rack fit

into the holes in the broiler pan.

In a convection oven, a fan
circulates hot air over, under and
around the food. This circulating
hot air is evenly distributed
throughout the oven cavity. As a
result, foods are evenly cooked and
browned—often in less time than
with regular heat.

Roasting rack

Grid

Broiler pan

Post

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