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To Convection Roast:
Before convection roasting, position racks according to the
"Positioning Racks and Bakeware" section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe.
Use the roasting rack on top of the broiler pan and grid. This
holds the food above the grid and allows air to circulate
completely around all surfaces.
Food/Rack Cook Time Oven Temp. Internal Food
Position (rain. per Temp.
1 Ib [454 g])
Pork, Rack Position 2
Loin Roast 30-40 325°F (163°C) 160°F-170°F
(boneless) (71°C-77°C)
Shoulder 35-40 325°F (163°C) 160°F-170°F
Roast (71°C-77°C)
Ham, Rack Position 2
Fresh 25-35 300°F (149°C) 160°F (71°C)
(uncooked)
Fully Cooked 15-20 300°F (149°C) 160°F (71°C)
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium 25-30 300°F (149°C) 160°F (71°C)
well done 30-35 170°F (77°C)
*Chicken, Rack Position 2
Whole
3-5 Ibs. 20-25 325°F (163°C) 180°F (82°C)
(1.5-2.2 kg)
5-7 Ibs. 15-20 325°F (163°C) 180°F (82°C)
(2.2-3.1 kg)
*Turkey, Rack Positions 1 or 2
13 Ibs. and 10-15 300°F (149°C) 180°F (82°C)
under
(5.85 kg)
Over 13 Ibs. 10-12 300°F (149°C) 180°F (82°C)
(5.85 kg)
*Cornish Game Hens, Rack Position 2 or 3
1-1.5 Ibs. 50-60 325°F (163°C) 180°F (82°C)
(0.5-0.7 kg)
*Do not stuff poultry when convection roasting.
(/ ..................................3
I, )
1.Roasting rack
2. Broiler grid
3. Broil pan
1. Press CONVECTION ROAST.
2=
Press the number pads to enter a temperature other than
300°F (149°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
Press START.
"Lo °'' will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing in 5°
increments.
When the set temperature is reached, if on, one tone will
sound.
3. Press LOWER OVEN CANCEL when finished cooking.
CONVECTION ROASTING CHART
Food/Rack Cook Time Oven Temp. Internal Food
Position (rain. per Temp.
1 Ib [454 g])
Beef, Rack Position 2
Rib Roast
rare 20-25
medium 25-30 300°F (149°C)
well done 30-35
Rib Roast
(boneless)
rare 22-25
medium 27-30 300°F (149°C)
well done 32-35
Rump, Sirloin
Tip Roast
rare 20-25
medium 25-30 300°F (149°C)
well done 30-35
Meat Loaf 20-25 325°F (163°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°0)
165°F (74°0)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium 25-35
well done 30-40
325°F (163°C) 160°F (71°C)
170°F (77°C)
1. Broil heat
2. Convection Fan
During convection broiling, the broil elements will cycle on and off
in intervals to maintain oven temperature, while the fan constantly
circulates the hot air.
The temperature is preset at 450°F (232°C), but can be changed
to a different temperature. Cooking times will vary depending on
the rack position and temperature and may need to be adjusted.
If the oven door is opened during convection broiling, the broil
elements and fan will turn off immediately. They will come back
on once the door is closed.
11
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