Convection Cooking; Convection Roasting; Temperature Selection; Convection Notes - Frigidaire Gallery Series Owner's Manual

Setting Warmer Drawer Controls some m odels continued
Temperature Selection
Refer to the chart in the side column for recommended settings. If a particular food is not listed, start with the medium setting. If more
crispness is desired, remove the lid or aluminum foil. Most foods can be kept at serving temperatures by using the medium setting.
When a combination of foods are to be kept warm (for instance, a meat with 2 vegetables and rolls), use the high setting. Refrain from
opening the warmer drawer while in use to eliminate loss of heat from the drawer. Open only for adding or removing food.
Warmer Drawer Recommended Food Settings Chart
Food Item Setting
Bacon HI
Biscuits MED
Casseroles MED
Eggs MED
Empty Dinner Plate LO
Fish, Seafood MED
Fried Foods HI
Gravies MED
Food Item Setting
Ham MED
Hamburger Patties HI
Pancakes, Waffles HI
Pastries MED
Pies MED
Pizza HI
Pork Chops HI
Food Item Setting
Potatoes (baked) HI
Potatoes (mashed) MED
Poultry HI
Roast (Beef, Pork, Lamb) MED
Rolls, soft LO
Rolls, hard MED
Vegetables MED
Convection Cooldng (some models)
NOTE: The convection fan automatically turns off when the oven door is opened while oven is in a convection mode and
resumes when the door is closed again.
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 flavor. This method of cooking enables you to obtain the best
culinary results when baking, thawing, dehydrating and roasting foods.
Convection notes:
1. Most recipes can be made with temperatures set at 13°C (25°F) lower than temperatures required for normal radiant cooking methods.
Refer to the electronic oven control operating instructions included in section "Electronic Oven Control" of this Use & Care Guide. This
can result in considerable reduction of food shrinkage and more tender meats.
2. Batch cooking is more convenient with better results.
3. Defrosting is quicker in convection mode when compared to regular radiant cooking.
4. 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.
Convection Roasting (some models)
ROASTING
GRID
BROILER
When convection roasting, use the broiler pan and grid, and the roasting rack. The broiler pan will
catch grease spills and the grid will help prevent grease spatters. The roasting rack will hold the
meat.
1. Place oven rack on bottom or next-bottom rack position.
Place the grid in the broiler pan. The roasting rack fits on the grid allowing the heated air to
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 the broiler pan. DO NOT use the
broiler pan without the grid or cover the grid with aluminum foil.
General11
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