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Convection roasting can be used for roasting meats and poultry,
or for baking yeast breads and loaf cakes using a single rack.
During convection roasting, the bake burner and broil element
will cycle on and off in intervals to maintain oven temperature,
while the fan constantly circulates the hot air.
If the oven door is opened during convection roasting, the broil
element and convection fan will turn off immediately and the
bake burner will turn off within 2 minutes. They will come back on
once the door is closed.
• Reduce recipe temperature 25°F (14°C). The cook time may
also need to be reduced.
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.
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A. Roasting rack
B. Broiler grid
C. Broil pan
Press CONVECT ROAST.
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).
2. 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
1-degree increments.
When the set temperature is reached, one preheat
completion tone will sound if tones are turned on.
3. Press OFF when finished cooking.
CONVECTION ROASTING CHART
FOOD/RACK COOK TIME OVEN TEMP. INTERNAL
POSITION (rain. per FOOD 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 (60oc)
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 25-35 325°F (163°C) 160°F (71°C)
well-done 30-40 170°F (77°C)
Pork, Rack Position 2
Loin Roast 160°F - 170°F
(boneless) 30-40 325 ° (163°C) (71 °C-77°C)
Shoulder 160°F - 170°F
Roast 35-40 325 ° (163°C) (71 °C-77°C)
Ham, Rack Position 2
Fresh
(uncooked) 25-35 300°F (149°C) 160°F (71°C)
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.
18
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