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17
Convection Roasting
During convection roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature, while the fan
constantly circulates the hot air.
If the oven door is opened during convection roasting, the
convection fan will turn off immediately and the bake element will
turn off within 2 minutes. They will come back on once the door is
closed.
■ For optimal cooking results, do not use aluminum foil.
■ Reduce recipe temperature 25°F (10° to 15°C). The cook time
may need to be reduced also.
To Select Convection Settings
There are 5 convection presets for time and temperature. Each
can be activated by sequentially pressing the CONVECT key.
The temperatures and times can be changed for each of the
following settings. This helps you to match the convection oven
settings with package instructions or your favorite recipes.
CONVECTION SETTING
NOTE: Each temperature in this table is 25°F (10° to 15°C) lower
than for a non-convection oven. At the end of each set time, the
oven will turn off.
1. Press CONVECT keypad.
The first setting in the display will show convection at
325°F(165°C), and scrolling text at the bottom of the screen
will scroll in this order: “SET TEMP OR TIME” then “OR PUSH
START” then “PUSH AGAIN” then “FOR NEXT.”
Each time the CONVECT keypad is pressed, the display will
move to the next preset (for Cookies, Meats, Casseroles or
Frozen). The following instructions are applicable for each
preset.
2. Press the temp “up” or “down” arrow pads to enter a
temperature other than the preset convection temperature.
The convection bake range can be set between 170°F and
500°F (75°C and 260°C).
3. Press the Hour and/or Minute “up” or “down” arrow pads to
enter the stop time.
4. Press START.
The preheat display will show “Lo” in the temperature field
until the temperature is above 170°F (75°C). Once
170°F(75°C) is reached, the display temperature will increase
as the actual temperature of the oven increases, and it will
display “PREHEATING” in the lower text line.
5. Press OFF/CANCEL to exit function when finished cooking.
CONVECTION ROASTING CHART
SETTING FUNCTION DEFAULT
TEMP.
TIME
CONVECT
(default)
Convection
baking
325°F (165°C) 0 minutes
CONVECT
COOKIES
Convection
baking
350°F (175°C) 0 minutes
CONVECT
MEATS
Convection
roasting
325°F (165°C) 1 hour
30 minutes
CONVECT
CASSEROLES
Convection
baking
325°F (165°C) 45 minutes
CONVECT
FROZEN
Convection
baking
425°F (220°C) 25 minutes
FOOD/RACK
POSITION
COOK
TIME
(min. per
1 lb (454 g)
OVEN TEMP. INTERNAL
FOOD TEMP.
Beef, Rack Position 2
Rib Roast
rare
medium
well-done
Rib Roast
(boneless)
rare
medium
well-done
Rump,
Sirloin
Tip Roast
rare
medium
well-done
Meat Loaf
20-25
25-30
30-35
22-25
27-30
32-35
20-25
25-30
30-35
20-25
300°F (150°C)
300°F (150°C)
300°F (150°C)
325°F (160°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (149°C)
160°F (149°C)
170°F (149°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium
well-done
25-35
30-40
325°F (160°C) 160°F (71°C)
170°F (77°C)
Pork, Rack Position 2
Loin Roast
(boneless)
Shoulder
Roast
30-40
35-40
325°F (160°C)
325°F (160°C)
160°F-170°F
(71°C-77°C)
160°F-170°F
(71°C-77°C)
Ham, Rack Position 2
Fresh
(uncooked)
Fully Cooked
25-35
15-20
300°F (150°C)
300°F (150°C)
160°F (71°C)
160°F (71°C)
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium
well-done
25-30
30-35
300°F (150°C) 160°F (71°C)
170°F (77°C)
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