To Convection Roast:
Before convection roasting, position the racks according to the “Positioning Racks and Bakeware” section. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe. Use the roasting rack on top of the broiler pan and grid.
1.Roasting rack
2.Broiler grid
3.Broil pan
1.Press CONVECTION ROAST.
Press the number pads to enter a temperature other than 300°F (149°C). The convection roast range can be set between 170°F and 500°F (77°C and 260°C).
2.Press START.
“Lo°” will appear on the lower oven display if the actual oven temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the lower oven display will show the oven temperature increasing in 5° increments.
When the set temperature is reached, if enabled, one tone will sound.
3.Press LOWER OVEN CANCEL when finished cooking.
CONVECTION ROASTING CHART
FOOD/ | COOK TIME | OVEN TEMP. | INTERNAL |
RACK | (min. per |
| FOOD |
POSITION | 1 lb [454 g]) |
| TEMP. |
|
|
| |
Beef, Rack Position 2 |
|
| |
|
|
|
|
Rib Roast |
|
|
|
rare |
| 140°F (60°C) | |
medium | 300°F (149°C) | 160°F (71°C) | |
well done |
| 170°F (77°C) | |
Rib Roast |
|
|
|
(boneless) |
|
|
|
rare |
| 140°F (60°C) | |
medium | 300°F (149°C) | 160°F (71°C) | |
well done |
| 170°F (77°C) | |
Rump, |
|
|
|
Sirloin Tip |
|
|
|
Roast |
|
|
|
rare |
| 140°F (60°C) | |
medium | 300°F (149°C) | 160°F (71°C) | |
well done |
| 170°F (77°C) | |
Meat Loaf | 325°F (163°C) | 165°F (74°C) | |
|
|
|
|
FOOD/ | COOK TIME | OVEN TEMP. | INTERNAL | |
RACK | (min. per |
| FOOD | |
POSITION | 1 lb [454 g]) |
| TEMP. | |
|
|
| ||
Veal, Rack Position 2 |
|
| ||
|
|
|
| |
Loin, Rib, |
|
|
| |
Rump |
|
|
| |
Roast |
|
|
| |
medium | 325°F (163°C) | 160°F (71°C) | ||
well done |
| 170°F (77°C) | ||
|
|
| ||
Pork, Rack Position 2 |
|
| ||
|
|
|
| |
Loin Roast | 325°F (163°C) | |||
(boneless) |
|
| ||
Shoulder | 325°F (163°C) | |||
Roast |
|
| ||
|
|
| ||
Ham, Rack Position 2 |
|
| ||
|
|
|
| |
Fresh | 300°F (149°C) | 160°F (71°C) | ||
(uncooked) |
|
|
| |
Fully | 300°F (149°C) | 160°F (71°C) | ||
Cooked |
|
|
| |
|
|
| ||
Lamb, Rack Position 2 |
|
| ||
|
|
|
| |
Leg, |
|
|
| |
Shoulder |
|
|
| |
Roast |
|
|
| |
medium | 300°F (149°C) | 160°F (71°C) | ||
well done | ||||
| 170°F (77°C) | |||
|
| |||
|
|
| ||
*Chicken, Rack Position 2 |
|
| ||
|
|
|
| |
Whole |
|
|
| |
325°F (163°C) | 180°F (82°C) | |||
|
|
| ||
325°F (163°C) | 180°F (82°C) | |||
|
|
| ||
|
|
| ||
*Turkey, Rack Positions 1 or 2 |
|
| ||
|
|
|
| |
13 lbs. and | 300°F (149°C) | 180°F (82°C) | ||
under |
|
|
| |
(5.85 kg) |
|
|
| |
Over 13 lbs. | 300°F (149°C) | 180°F (82°C) | ||
(5.85 kg) |
|
|
| |
|
| |||
*Cornish Game Hens, Rack Position 2 or 3 |
| |||
|
|
|
| |
325°F (163°C) | 180°F (82°C) | |||
|
|
| ||
*Do not stuff poultry when convection roasting.
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