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26
To set a Convection Roast Temperature
of 350°F:
1. Arrange interior oven racks.
2. Select oven by pressing UPPER OVEN
UPPER
OVEN
.
3. Press CONVECTION ROAST
.
4. Press START
.
5. The Temperature Probe, Cook Time, Timer, End
Time and Rapid Preheat features can be set to
control your cooking time (read their sections for
directions).
6. Remove food. Always use oven mitts when
removing hot pans from the oven.
7. Press CANCEL
to stop or cancel the
Convection Roast feature at any time.
Roasting
Rack
Grid
Broiler Pan
Figure 1
* For beef: med rare 145°F, med 160°F, well done 170°F
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to
prevent overbrowning and dying of the skin.
Setting Oven Controls
This mode is best for cooking tender cuts of beef, lamb,
pork and poultry. Use this mode when cooking speed
is desired. The Convection Roasting gently browns the
exterior and seals in the juices. Convection roasting
uses the hidden bake element, the hidden convection
element, the broil element and a fan to circulate the
oven’s heat evenly and continuously within the oven.
The temperature probe can be used in this cooking
mode. The oven can be programmed for Convection
Roasting at any temperature between 170°F to 550°F
with a default temperature of 350°F.
Convection roasting
• Use the broiler pan and grid, and the roasting rack
(Figure 1). The broiler pan will catch grease spills
and the grid will help prevent spatters. The roast-
ing rack will hold the meat.
• Place an oven rack on rack position 2 (next-
bottom).
• Make sure the roasting rack is securely seated on
thegridinthebroilerpan.Theroastingracktson
the grid allowing the heated air to circulate under
the food for even cooking and helps to increase
browning on the underside.
• There is no need to reduce the convection
temperature or to use the Convection Convert
feature with this cooking mode.
• DO NOT use the broiler pan without the grid or
cover the grid with aluminum foil.
• Always pull the rack out to the stop position before
removing food.
• Position food (fat side up) on the roasting rack.
Convection Roasting Tips
Convection Roasting Chart
Meat Weight Oven Temp Internal Temp Min per lb.
Beef Standing rib roast 4 to 6 lbs. 350° F * 25-30
Rib eye roast 4 to 6 lbs. 350° F * 25-30
Tenderloin roast 2 to 3 lbs. 400° F * 15-25
Poultry Turkey, whole** 12 to 16 lbs. 325° F 180° F 8-10
Turkey, whole** 16 to 20 lbs. 325° F 180° F 10-15
Turkey, whole** 20 to 24 lbs. 325° F 180° F 12-16
Chicken 3 to 4 lbs. 350-375° F 180° F 12-16
Pork Ham roast, fresh 4 to 6 lbs. 325° F 160° F 30-40
Shoulder blade roast 4 to 6 lbs. 325° F 160° F 20-30
Loin 3 to 4 lbs. 325° F 160° F 20-25
Pre-cooked ham 5 to 7 lbs. 325° F 160° F 30-40
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