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GettingtheMostOutofYourAppliance
Table6:ConvectionBroilingChart
Beef
Poultry
Pork
Steak (1 1/2" or more)
Medium Rare 3 high
Medium 3 high
Welt 3 high
Hamburger (more than 1") - Well 4 high
Chicken quarters 4 high
Pork chops (1 1/4" or more) 4 high
Sausage - fresh 4 high
1
1
1
1
1
1
1
1
a. Convection broiling times are approximate and may vary slightly.
heated broil element.
45 11-13 9-11
60 13-15 11-13
70 15-17 13-15
60 11-13 8-10
80 - thigh 14-16 12-14
70 - breast
60 7-9 6-8
60 5-7 3-5
Times are based on cooking with a pre-
Convection Roast
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
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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 (some models).
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
Pork
Rib roast 4-6
Rib eye roast (boneless) 4-6
Rump, eye, tip, sirloin (boneless) 3-6
Tenderloin roast 2-3
Loin roast (boneless or bone in) 5-8
Shoulder 3-6
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
English 30
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