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Convection Roast
Getting the Most Out of Your Appliance
Convection Roast uses heat from the top and
bottom elements as well as heat circulated by the
convection fan. The Convection Roast mode is
well suited to preparing tender cuts of meat and
poultry.
The benefits of Convection Roasting, include:
• As much as 25% faster cooking than stan-
dard Roasting/Baking
• Rich, golden browning
For Best Results:
• Use the same temperature as indicated in the recipe.
• Check doneness early as roasting time may decrease by as much as 25%.
Refer to Convection Roast Chart for examples.
• Do not cover meat or use cooking bags.
• Use the broil pan and grid provided with the range for roasting. A low-sided,
uncovered pan can also be used.
• Use a meat thermometer to determine the internal temperature of the meat.
• If the meat is browned to your liking, but is not yet done, a small strip of foil
can be placed over the meat to prevent overbrowning.
• Let meat stand covered with foil 10-15 minutes after removing from the oven.
Table 7: Convection Roast Chart
Beef Rib roast 4-6
Rib eye roast (boneless)
4-6
Rump, eye, tip, sirloin (boneless) 3-6
Tenderloin roast 2-3
Pork Loin roast (boneless or bone in) 5-8
Shoulder 3-6
Poultry Chicken - whole 3-4
Turkey - unstuffed** 12-15
Turkey - unstuffed** 16-20
Turkey - unstuffed** 21-25
Turkey breast 3-8
Cornish hen 1-1 1/2
Lamb Half leg 3-4
Whole leg 6-8
325 25-32 145 (med/rare)
28-32 160 (medium)
325 24-32 145 (med/rare)
27-32 160 (medium)
325 25-30 145 (med/rare)
28-32 160 (medium)
425 15-25 145 (med/rare)
350 15-25 160
350 20-30 160
375 14-20 180
325 10-14 180
325 9-13 180
325 6-10 180
325 20-25 170
350 45-75 (total time) 180
325 30-35 160 (medium)
25-30 170 (welt)
325 25-30 160 (medium)
30-35 170 (well)
* Roasting times are approximate and may vary depending on shape of the meat.
** Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.
Dehydrate
(some models)
The dehydrate mode dries with heat from a third
element behind the back wall of the oven. The
heat is circulated throughout the oven by the
convection fan. Use dehydrate to dry and/or pre-
serve foods such as fruits, vegetables and herbs.
This mode holds an optimum low temperature
(100 ° F - 160 ° F) while circulating the heated air
to slowly remove moisture. The oven will stay on
for 48 hours before shutting off automatically.
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English 29
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