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GB
38
Quick and easy recipe tips
Converting from standard BAKE to CONVECTION BAKE:
- Reduce the temperature by 25°F (15°C).
- Use the same baking time as Bake mode if under 10 to 15 minutes.
- Foods with a baking time of less than 30 minutes should be checked for doneness 5
minutes earlier than in standard bake recipes.
- If food is baked for more than 40 to 45 minutes, bake time should be reduced by 25%.
Convection Roast Tips and Techniques
- Do not preheat for Convection Roast.
- Roast in a low-sided, uncovered pan.
- When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs
with kitchen string.
- Use the 2-piece broil pan for roasting uncovered.
- Use the probe or a meat thermometer to determine the internal doneness on “END”
temperature.
- Double-check the internal temperature of meat or poultry by inserting meat thermometer
into another position.
- Large birds may also need to be covered with foil (and pan roasted) during a portion of
the roasting time to prevent over-browning.
Quick and easy recipe tips
Converting from standard BAKE to CONVECTION ROAST:
- Temperature does not have to be lowered.
- Roasts, large cuts of meat and poultry generally take 10-20% less cooking time. Check
doneness early.
- Casseroles or pot roasts that are baked covered in CONVECTION ROAST will cook in
about the same amount of time.
- The minimum safe temperature for stuffing in poultry is 165ºF (75ºC).
- After removing the item from the oven, cover loosely with foil for 10 to 15 minutes
before carving if necessary to increase the final foodstuff temperature by 5° to 10°F
(3° to 6° C).
Cooking times are indicative and also depend on the thickness and the starting
temperature of the meat before cooking.
Convection Broil Tips and Techniques
- Place rack in the required position needed before turning on the oven.
- Use Convection Broil mode with the oven door closed.
- Do not preheat oven.
- Use the 2-piece broil pan.
- Turn meats once halfway through the cooking time (see convection broil chart).
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