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16
convection roast
Convection Roast
Convection Roast uses the same heating elements as Roast. However, unlike
Convection Bake, Convection Roast utilizes the convection fan and heater in the back
of the oven to help heat and circulate the air throughout the cook cavity.
As a general rule, items cook about 33% faster under Convection Roast. The temperature
should be reduced by 25° F.
Roasting Tips
ALWAYS use a broiler pan and grid when roasting. The hot air must be to allowed to circulate around the item being roasted. DO
NOT cover what is being roasted. Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a light,
crispy skin and meats will be browned, not dry or burned. Cook meats and poultry directly from the refrigerator. There is no need
for meat or poultry to stand at room temperature.
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (-3.9°C) and the cooking
time by approximately 10 to 15%.
• ALWAYS roast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. DO NOT add
water to the pan as this will cause a steamed e ect. Roasting is a dry heat process.
• Poultry should be placed breast side up on a rack in a shallow pan. Brush poultry with melted butter, margarine, or oil before and
during roasting.
• For convection roasting, DO NOT use pans with tall sides as this will interfere with the circulation of heated air over the food.
• If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.
• When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry, insert
the thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should not touch
bone, fat, or gristle to ensure an accurate reading. Check the meat temperature halfway through the recommended roasting time.
After reading the thermometer once, insert it 1⁄2 inch (1.3 cm) further into the meat, then take a second reading. If the second
temperature registers below the rst, continue cooking the meat.
• Roasting times ALWAYS vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best
prepared in the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven
when the thermometer registers 5°F (-15°C) to 10ºF (-12°C) lower than the desired doneness. The meat will continue to cook after
removal from the oven. Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier.
For many foods, especially roasts and poultry, internal food temperature is the best test for doneness. The meat probe takes the
guesswork out of roasting by cooking foods to the exact doneness you want.
Using the Oven
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