Wrapping Up
Line the trays or racks with foil, parchment paper, or baking
paper to protect the enamel on the trays, to catch grease, and to
provide easy cleanup. Wrap food in foil for easier baking.
WARNING: Use extreme caution when using foil or paper. Fit
foil as securely as possible. Paper must be secured by placing
food on top of it. Foil or paper must never touch the heating
elements to avoid fire hazard.
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Always Use Mitts
Be careful not to burn your skin. Every part of the oven,
including the outside surface, is hot during and after cooking.
Make sure to wear gloves or mitts when handling trays or
other accessories.
Thawing Meat
Wait for meat to reach room temperature before you cook it.
This allows the inside and outside of the meat to cook evenly.
Using the Fan
The convection fan circulates hot air in the oven for faster and
more even cooking. Use the high fan speed for crispier results.
For example, if you’re roasting a large chicken, use the high fan
speed to dry out the skin faster for a crispier roast.
Keep the Oven Door Closed
Avoid opening the oven door for more than 2–3 seconds
to check on your food. The oven temperature will drop
significantly, and your food may be undercooked.
