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Lower Oven Operating Instructions (continued)
CONVECTION ROAST
Convection roast combines a cook cycle with the convection
fan and element to rapidly roast meats and poultry. Heated
air circulates around the meat from all sides, sealing in
juices and flavors. Meats cooked with this feature are crispy
brown on the outside while staying moist on the inside. In
addition, there is no need to reduce the oven temperature
when using convection roast.
Convection roast may be set with the following options:
° Cook time or cook time with delay start
The following temperature settings apply to convection
roast:
° Factory auto-start default: 350°F/177°C
° Minimum: 170°F / 76°C
* Maximum: 550°F / 288°C
Benefits of convection roash
* Some foods cook up 25 to 30% faster, saving time and
energy.
° No special pans or bakeware required.
For besf tesuIfs
* Preheating is not necessary for most meats and poultry.
° Place food items using the recommended rack positions
for the type of food being prepared.
° When placing multiple food items in the oven allow 2-4"
(5-10cm) of space between the food items for proper air
circulation.
* Be sure to carefully follow your recipe's temperature and
time recommendations or refer to the convection roast
chart for additional information.
See example below to set convection roast to start
immediately with the auto-suggest (default) setting:
1. Press CONV ROAST
2. Press START
Once START is pressed the oven will begin heating.
NOTE
You may press STOP any time when setting the control or
during the cooking process.
Poultry
Por k
Weight
Standing rib roast 4 to 6 Ibs.
Rib eye roast 4 to 6 Ibs.
Tenderloin roast 2 to 3 ibs.
Turkey, whole _ 12 to 16 Ibs.
Turkey, whole _ 16 to 20 Ibs.
Turkey, whole _ 20 to 24 Ibs.
Chicken 3 to 4 Ibs.
Oven letup Internal |emp Minute per lb.
350°F _ 25-30
350°F :_ 25-30
400°F _ 15-25
325°F 180°F 8-10
325°F 180°F 10-15
325°F 180°F 12-16
350°F - 375°F 180°F 12-16
325 ° F 160 °F 30-40
325 ° F 160 °F 20-30
325 ° F 160 °F 20-25
325 ° F 160 °F 30-40
Ham roast, fresh 4 to 6 Ibs.
Shoulder blade roast 4 to 6 Ibs.
Loin 3 to 4 Ibs.
Pre-cooked ham 5 to 7 Ibs.
For beef: med rare 145°I:, med 160°I:, well done 170°F
_ Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent overbrowning and drying of the skin.
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