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21
Convection Roast
Convection roast combines a cook cycle with the
convection fan and element to rapidly roast meats
and poultry. Heated air circulates around the
meat from all sides, sealing in juices and avors.
Meats cooked with this feature are crispy brown
on the outside while staying moist on the inside.
In addition, there is no need to reduce the oven
temperature when using convection roast.
Convection roast may be set with the following
options:
• Cook time or cook time with delay start
The following temperature settings apply to
convection roast:
• Factory auto-start default: 350°F/177°C
• Minimum: 170°F / 77°C
• Maximum: 550°F/ 288°C
Benets of convection roast:
• Superior multiple oven rack performance.
• Some foods cook up 25 to 30% faster, saving
time and energy.
• No special pans or bakeware required.
See example below to set convection roast to start
immediately with the auto-suggest (default) setting:
• Preheating is not necessary for most meats and
poultry.
• Be sure to carefully follow your recipe’s
temperature and time recommendations or
refer to the convection roast chart for additional
information.
• Do not cover foods when dry roasting - this will
prevent the meat from browning properly.
• Since Conv Roast cooks food faster, reduce the
cook time by 25% from the recommended cook
time of your recipe (check the food at this time).
If necessary, increase cook time until the desired
doneness is obtained.
For best results
Once START is pressed the oven will begin
heating.
Example
Step Press
1. Press CONV ROAST
If needed, use numeric keypads to enter a
different oven temperature.
2. Press START
Setting Oven Controls
NOTE
You may press CANCEL at any time when
setting the control or during the cooking process.
NOTE
• The convection fan will begin rotating 6 minutes
after Conv Bake, Conv Roast or Conv Convert
has been activated.
• If the oven door is opened when any convection
function is active and the convection fan is
rotating, the convection fan will stop rotating
until the oven door is closed.
Convection Roasting Chart
Meat Weight Oven temp Internal temp Minute 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°F - 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
* 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 drying of the skin.
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