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1. Broil heat (example only)
2. Convection fan (example only)
3. Bake heat (example only)
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 and broil elements 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
and bake elements and fan will turn off immediately. They will
come back on once the door is closed.
• Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
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.
1.
2.
3.
4.
1. Roastingrack
2. Broiler grid
3. Broilpan
Turn the SELECTOR knob to CONVECT ROAST.
The display will read 300°F (149°C).
Turn the SET knob to desired temperature.
The convection roast range can be set between 170°F and
500°F (77°C and 260°C).
Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
Turn the SELECTOR knob to the RESET position when
finished cooking.
CONVECTION ROASTING CHART
Use the following chart below when convection roasting meats
and poultry.
Food/Rack Cook Oven Temp. Internal
Position Time Food Temp.
(minutes
per 1 Ib)
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 (160°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°0)
160°F (71°C)
170°F (77°C)
170°F (77°C)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium 25-35 325°F (160°C) 160°F (71°C)
well done 30-40 170°F (77°C)
Pork, Rack Position 2
Loin Roast 30-40 325°F (160°C) 170°F (77°C)
(boneless)
Shoulder 35-40 325°F (160°C) 170°F (77°C)
Roast
Ham, Rack Position 2
Fresh 25-35 300°F (149°C) 170°F (77°C)
(uncooked)
Fully Cooked 15-20 300°F (149°C) 170°F (77°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 (160°C) 185°F (85°C)
(1.5-2.2 kg)
5-7 Ibs. 15-20 325°F (160°C) 185°F (85°C)
(2.2-3.1 kg)
*Turkey, Rack Positions 1 or 2
* Do not stuff poultry when convection roasting.
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