Amana EVENAIR ZRTC8500 - Manuel (Page 13)

13
Insta-Broil and Convection Broil
• Remove excess fat from meat before broiling. Cut edges
of meat to prevent curling.
• Place food on a cold ungreased broiling pan. If pan is
hot, food will stick.
• Fish should be broiled with skin side down. When using
INSTA-BROIL, all food except fish should be turned at
least one time. It is not necessary to turn foods when
using
CONV BROIL.
• Season meat after it has browned.
• Broiling does not require preheating.
• Begin cooking using suggested rack levels on broiling
chart to test broiler results. If food is not brown enough,
cook on a higher position. If food is too brown, cook on
a lower position.
1. Center food on broiling grid and pan, place food in
oven. When using convection broil, place food on
convection broil rack.
WARNING
To avoid risk of fire, do not line broiler grid with foil. Foil
may trap grease on top of grid close to burner causing
a fire.
Never leave oven unattended while broiling.
Overcooking could result in a fire.
2. Oven door should be closed.
3. Press
INSTA-BROIL or CONV. BROIL pad. “HI” will
appear in display.
4. Press
+ or -
until desired setting is displayed. Broil
can be set from 170°F to HI.
• Oven will begin to broil automatically. “ON”,
"BROIL”, or “CONV BROIL” and the selected
setting will be displayed.
5. When finished press OVEN CANCEL pad.
Convection Dehydration
Convection dehydration is an excellent way to preserve
fresh foods. The best way to become familiar with
dehydration is using fruits, vegetables, herbs and spices.
1. Place food on dehydration rack or cookie sheet in
middle of oven.
2. Open door to first stop position.
3. Press
CONV. BAKE pad.
4. Press - until 170° appears in display.
Oven is equipped with a 12 hour automatic cancel feature.
If dehydration time is longer than 12 hours, control will
need to be reset.
5. When finished press OVEN CANCEL pad.
Dehydration Tips
Fruits
• Always start with fresh fruit.
• Cut fruit in equal pieces approximately
1 /8" thick.
Thinner pieces will dry quicker.
• Fruits need to be dipped into an antioxidant, a color-
keeping preservative, or two parts water and one part
lemon juice. Treating fruit with an antioxidant will help it
retain vitamins, color and flavor.
Vegetables
Most vegetables require blanching to inactivate enzymes.
Herbs and Spices
• Herbs and spices dry quickly.
• Check every 30 minutes to avoid over-drying.
• When drying herbs, leaf clusters should be separated
from stems.