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CONVECTION ROAST
Convection Roast uses heat from the top and bottom
elements as well as heat circulated by the convection fan:
The Convection Roast mode is well suited to preparing tender
cuts of meat and poultry.
The benefits of Convection Roasting, include:
As much as 25% faster cooking than standard Roasting/
Baking
Rich, golden browning
For Best Results:
Use the same temperature as indicated in the recipe.
Check doneness early as roasting time may decrease by
as much as 25%. Refer to Convection Roast Chart for
examples.
o Do not cover meat or use cooking bags.
o Use the broil pan and grid provided with the range for
roasting. A low-sided, uncovered pan can also be used.
o Use the probe (some models) or a meat thermometer to
determine the internal temperature of the meat.
o If the meat is browned to your liking, but is not yet done,
a small strip of foil can be placed over the breast to
prevent overbrowning.
Let meat stand covered with foil !0-!5 minutes after
removing from the oven.
Convection Roast Chart
Reef
Rib Roast 4 - 6 325 25-32 145 (reed/rare)
28-32 160 (medium)
Rib Eye Roast, 4 - 6 325 24-32 145 (med/rare)
(boneless) 27-32 180 (medium)
Rump_ Eye, 3 - 6 325 25-30 145 (med/rare)
T]p_ Sirloin 28-32 160 (medium)
(boneless)
Tenderloin 2 - 3 425 15-25 145 (reed/rare)
Roast
Pork
i Loin Roast
(boneless or
bone-in)
5-8 350 15-25 160
Shoulder 3 - 6 350 20-30 160
Poultry
Chicken - 3 - 4 375 14-20 180
whole
Turkey_ 12-15 325 10-14 180
unstuffed**
Turkey_ 16-20 325 9-13 180
unstuffed**
Turkey_ 21-25 325 6-10 180
J unstuffed**
Turkey Breast 3 - 8 325 20-25 170
Cornish Hen 1 - 1 1½ 350 45-75 (total 180
time)
Lamb
Half Leg 3 -4 325 30-35 160 (medium)
25-30 170 (well)
Whole Leg 6 -8 325 25-30 160 (medium)
30-35 170 (well)
_Roasting times are approximate and may vary depending on the shape of
the meat,
_Stuffed turkey requires additional roasting time. The minimum safe
temperature for stuffing in poultry is 165°K
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