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27
Oven Controls
Setting Convection Roast
The convection roast function combines a cook cycle with the
convection fan to roast meats and poultry. Meats cooked using
the convection roast function will be juicier and poultry will be
crisp on the outside while staying tender and moist on the inside.
Convection roast may be set for any oven temperature between
170°F (77°C) to 550°F (288°C).
Suggestions for Convection Roast:
• Preheating is not necessary when roasting foods using
Convection roast. Since convection roast cooks food faster,
reduce the cook time up to 25% from the recommended
cook time of your recipe. If necessary, increase cooking
time until the desired doneness is obtained.
• The broiler pan will catch grease drippings, and the grid
will help prevent splatters. The roasting rack will hold the
meat. Use the flat rack on rack position 1.
• For small poultry use rack position 2.
• Do not cover foods when dry roasting as this will prevent
the meat from browning properly.
To set Convection Roast with a default oven set temperature of
350°F (177°C):
1. Press Upper Oven or Lower Oven key.
2. Press Conv Bake/Roast twice to select Conv Roast.
3. Press .
To cancel Conv Roast at any time, press .
Important note:
• The convection fan will begin rotating once convection
bake, convection roast, or convection convert has been acti-
vated.
• If the oven door is opened when any convection function is
active, the convection fan will stop rotating until the oven
door is closed.
• It is not recommended to roast chicken on a roasting rack.
Use a deep pan instead and roast on rack position 1.
Always use pot holders or oven mitts when using
the oven.When cooking, the oven interior and oven racks, will
become very hot which can cause burns.
Table 4: Convection roasting temperature and time recommendations
Meat Weight Oven Temp Internal Temp Minutes per lb.
Beef Standing rib roast
* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30
Rib eye roast
* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30
Tenderloin roast 2 to 3 lb. 400°F (204ºC) *160ºF (71ºC) 15-25
Poultry Turkey whole
** 12 to 16 lb. 325°F (163ºC) 180°F (82ºC) 8-10
Turkey whole
** 16 to 20 lb 325°F (163ºC) 180°F (82ºC) 10-15
Turkey whole
** 20 to 24 lb. 325°F (163ºC) 180°F (82ºC) 12-16
Chicken 3 to 4 lb. 350°F-375°F (177ºC-191ºC) 180°F (82ºC) 12-16
Pork Ham roast, fresh 4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 30-40
Shoulder blade roast 4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 20-30
Loin 3 to 4 lb. 325°F (163ºC) 160°F (71ºC) 20-25
Pre-cooked ham 5 to 7 lb. 325°F (163ºC) 160°F (71ºC) 30-40
* The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means
some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. Aug 2017) The lowest temperature
recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC)
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin.
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