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19
CONV ROAST* (Convection Roast)
The convection element runs in conjuction with the inner and outer broil elements. The reversible convection fan runs at a higher speed in
each direction. This transfer of heat (mainly from the convection element) seals moisture inside of large roasts. A time savings is gained over
existing, single fan convection roast modes. Use this setting for whole turkeys, whole chickens, hams, etc. *Note: This function uses a high-speed
convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal. You can also roast foods
using bake settings. See the “Baking” section for additional information.
Roasting Tips
ALWAYS use a broiler pan and grid. The hot air must be allowed to circulate around the item being roasted. Do not cover what is being roasted.
Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a light, crispy skin and meats will be browned, not dry or
burned. Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to stand at room temperature.
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25˚ F (-3.9˚ C) and the cooking time by
approximately 10 to 15%.
• ALWAYS roast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. DO NOT add water to the
pan as this will cause a steamed e ect. Roasting is a dry heat process.
• Poultry should be placed breast side up on a rack in a shallow pan. Brush poultry with melted butter, margarine, or oil before and during
roasting.
• For convection roasting, DO NOT use pans with tall sides as this will interfere with the circulation of heated air over the food.
• If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.
• When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry insert the
thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should not touch bone, fat,
or gristle to ensure an accurate reading. Check the meat temperature halfway through the recommended roasting time. After reading the
thermometer once, insert it 1⁄2 inch (1.3 cm) further into the meat, then take a second reading. If the second temperature registers below the
rst, continue cooking the meat.
• Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in the
conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer registers 5˚
F (-15˚ C) to 10˚ F (-12˚ C) lower than the desired doneness. The meat will continue to cook after removal from the oven. Allow roasts to stand 15
to 20 minutes after roasting in order to make carving easier.
Using the Oven
CONVECTION ROASTING CHART
Food Weithg Time (min/lb) Temperature
BEEF
Rib Roast
Rare
Medium
Well Done
Rump Roast
Medium
Well Done
Tip Roast
Medium
Well Done
4-6 lbs
4-6 lbs
4-6 lbs
4-6 lbs
4-6 lbs
3-4 lbs
3-4 lbs
25
24
30
20
24
30
35
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
LAMB
Lamb Leg 3-5 lbs 30 325˚ F (163˚ C)
PORK
Pork Loin
Pork Chops (1” thick)
Ham (fully cooked)
3-5 lbs
1 lb
5 lbs
30
45-50 total time
15
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
POULTRY
Chicken, whole
Turkey, unstu ed
Turkey
Turkey, stu ed
Turkey, stu ed
Turkey breast
3-4 lbs
12-16 lbs
20-24 lbs
12-16 lbs
20-24 lbs
4-6 lbs
25
11
11
9-10
9-10
20
350˚F (177˚C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
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