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English 29
Roast
Roast has more top heat than traditional Bake. This
additional top heat is for conventional open roasting when
drippings are desired or for covered-dish roasting.
Roast Mode Tips
• Roast mode is excellent for less tender meats or
poultry when meat is braised and a covered dish is
used.
• Add liquids, such as water, juice, wine, bouillon or
stock for flavor and moisture.
• Roasting bags are suitable to use in this mode.
• When roasting whole chickens or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
Convection Baking
Cooking with Convection
There are many advantages to cooking with convection. In
the convection system, a fan in the back of the oven moves
heated air evenly around the oven. The moving air provides
even heat so foods can be placed on any rack level with
consistent results. Multiple racks of foods can be cooked or
large quantities of foods can be cooked at the same time.
Foods will cook thoroughly without having to rotate pans.
Low, shallow bakeware should be used with convection
cooking. This allows the heated air to circulate around the
food. Pans with high sides or pans that are covered are not
suitable for convection cooking because high sides or lids
prohibit the warm air from circulating around the food.
Your favorite pans and cookware can be used for
convection cooking provided they have low sides to allow
the heated air to circulate around the food. Any food
cooked uncovered will brown evenly and form a nice crust.
Foods in covered dishes (casseroles, pot roast) or delicate
custards do not benefit from convection cooking.
Convection Baking
Time can be saved by baking an entire batch of cookies at
the same time. The cookies will bake evenly and be done
all at once. The baking time may be shorter due to the
warm circulating air. For small items such as cookies,
check to see if they are done one to two minutes before the
recipe time. For larger baked items such as cakes, check
five to six minutes before the time indicated on the recipe.
Roasting Recommendations
MEAT AND POULTRY
OVEN
TEMPERATURE
RACK
LEVEL
COOK TIME END TEMP
Beef:
Pot roast, 3-4 pounds
Beef brisket
Beef chuck
Meatloaf
350°F (177°C)
350°F (177°C)
350°F (177°C)
350°F (177°C)
1
2
1
3
40 to 60 minutes per pound
50 to 60 minutes per pound
45 to 55 minutes per pound
45 to 60 minutes total time
170°F (77°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
Poultry:
Chicken, whole
Chicken, pieces
Turkey, whole
375°F (191°C)
375°F (191°C)
325°F (163°C)
2
2
2
18 to 21 minutes per pound
Total time 60 minutes
11 to 15 minutes per pound
180°F (82°C)
180°F (82°C)
180°F (82°C)
Pork:
Shoulder
Smoked ham, half
325°F (163°C)
325°F (163°C)
1
1
35 to 40 minutes per pound
2 to 3 hours total
170°F (77°C)
170°F (77°C)
Figure 29: Convection Fan
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