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Cooking
CON CT)ON ROAST(NG
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Thismode isbestforcookingtendercutsofbeef,lamb,parkand poultry.Use thismode when
cookingspeed isdesired The ConvectionRoastinggentlybrowns theexteriorand sealsin
the juices.Convection roastinguses the hidden bake element,the hidden convection
element,thebroilelementand a fantocirculatetheoven'sheatevenlyand continuouslywithin
the oven. The temperatureprobe can be used inthiscooking mode. The oven can be
programmed forConvectionRoastingat any temperaturebetween 170°F to 550°F witha
defaulttemperatureof350°F.
ConvectionRoastingTips:
• Use the broilerpan and grid,and the roastingrack(FigureI).The broilerpan willcatch
grease spillsand thegridwillhelppreventspatters.The roastingrackwillholdthe meat.
- Place an oven rackon rack position2 (next-bottom).
• Make surethe roastingrackissecurelyseated on the gridinthe broilerpan.The roasting
rackfitson thegridallowingtheheatedairtocirculateunderthefoodforeven cookingand
helpsto increasebrowningon the underside.
° There is no need to reduce the convectiontemperatureor to use the
ConvectionConvert featurewiththiscooking mode.
•DO NOT usethebroilerpan withoutthe gridorcoverthegridwithaluminum foil. Rack
° Always pullthe rackouttothe stoppositionbeforeremovingfood.
, Positionfood (fatsideup)on the roastingrack.
To set a Convection Roast Temperature of 350°F:
1. Arrange interior oven racks.
2. Press OVEN POVEN to light up the available cooking modes pads.
3. Press CONVECTION ROAST__J.
4. Press START _,_.
5. The Temperature Probe, CookTime, Timer, End Time and Rapid Preheat
Figure 1
Broiler Pan
features can be set to control your cooking time (read their sections for directions).
6. Remove food. Always use oven mitts when removing hot pans from the oven.
7. Press CANCEL _ to stop or cancel the Convection Roast feature at any time.
Poultry
Pork
Convection Roasting Chart
Meat Weight Oven Temp Internal Temp Min per lb.
25-30
Rib eye roast 4 to 6 Ibs. 350 ° F * 25-30
Tenderloin roast 2 to 3 Ibs. 400 ° F * 15-25
Turkey, whole** 12 to 16 Ibs. 325 ° F 180 ° F 8-10
Turkey, whole** 16 to 20 Ibs. 325 ° F 180 _' F 10-15
Turkey, whole** 20 to 24 Ibs. 325 ° F 180 ° F 12-16
Chicken 3to 4 Ibs. 350-375 ° F 180 ° F 12-16
Ham roast, freah 4 to 6 Ibs. 325 ° F 160 ° F 30-40
Shoulder blade roast 4 to 6 Ibs. 325 ° F 160 ° F 20-30
Loin 3 to 4 Ibs. 325 ° F 160 ° F 20-25
Pre-cooked ham 5 to 7 Ibs. 325 ° F 160 ° F 30-40
*For beef. med rare 145°#:, med 160°F, well done 170°F
** Stuffed turkey requires additional roasting time. Shield legs and breast with foit to
prevent overbrowning and dying of the skin.
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