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OPERATION
ConvectionRoastingTips
During Convection Roasting, heat
comes from the top element. The
convection fan circulates the heat
evenly around the food,
Meats cooked in a convection oven are
dark brown on the outside and tender
and juicy on the inside, In most cases
cooking time will be less when using
the Convection Roast feature,
Use the recommended roasting
temperature, Preheating is not
necessary Check foods at the end of
suggested time You may choose to
cook longer.
When you are Convection Roasting,
you should use the broiler pan and
grid that came with your new oven
The pan is used to catch grease
spills and the grid is used to prevent
grease splatters,
To use the Pan and Grid
a. Place the rack in the lowest rack
position
b. Place the meat on the broiler pan
and grid
CONVECTION ROASTING GUIDE
Meats MinJIb,
Beef
Pork
Ham
Poultr_
Rib, Boneless rib, Top Sirloin
(3 to 5 Ibs.) Medium
Welt
Roast (3 to 5 Ibs)
Canned, Butt, Shank
(3 to 5 Ibs. fully cooked)
Whole Chicken
(2 112to 3 1/2 Ibs.)
Turkey, whole*
(18 to 24 ibs,.)
Unstuffed
(10 to 16 ibs)
Turkey Breast (4 to 6 lbSo)
24-28
28_32
23-27
14-18
24-26
8-11
7-10
16-19
Temp. (°F)
325 °
325 °
325 °
325 °
325 =
325 °
325 °
325°
Shield legs and breast
with foil to prevent
over-browning and
drying of skin,
The U,S, Department
of Agriculture
recommends to cook
meat and poultry
thoroughly--meat to
at least an INTERNAL
temperature of 160°F
and poultry to at least
an INTERNAL
temperature of t80°F.
Cooking to these
temperatures usua!]y
protects against food-
borne illness
*Stuffed birds generally require 30-45 minutes additional roasting time
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