Convection Roast
A
B
C
A. Broil heat
B. Convection fan
C. Bake heat
Convection roasting can be used for roasting meats and poultry, or for baking yeast breads and loaf cakes using a single rack. 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 broil element and fan will turn off immediately and the bake element will turn off in 2 minutes. They will come back on once the door is closed.
■Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.
To Convection Roast:
Before convection roasting, position 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.
For best results, it is recommended you use a roasting rack when Convect Roast. This allows air to circulate completely around all surfaces of the food.
If you would to purchase a Broiler Pan/Roasting Rack Kit, it may be ordered. See “Assistance or Service” section to order. Ask for Part Number W10123240.
1.On double ovens only, press UPPER OVEN.
The cavity symbol will flash indicating which oven was chosen. The left cavity symbol is the upper oven; the right cavity symbol is the lower oven.
2.Press CONVECT ROAST.
Press the number pads to enter a temperature other than 300°F (150°C). The convection roast range can be set between 170°F and 500°F (77°C and 260°C).
3.Press START.
“Lo°” will appear on the oven display if the actual oven temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the oven display will show the oven temperature increasing in 5° increments.
When the set temperature is reached, if on, one tone will sound.
4.Press CANCEL or UPPER CANCEL when finished cooking.
CONVECTION ROASTING CHART
FOOD/RACK | COOK TIME | OVEN TEMP. | INTERNAL |
POSITION | (min. per |
| FOOD TEMP. |
| 1 lb [454 g]) |
|
|
|
|
| |
Beef, Rack Position 2 |
|
| |
|
|
|
|
Rib Roast |
| 140°F (60°C) | |
rare |
| ||
medium | 300°F (149°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
Rib Roast |
|
|
|
(boneless) |
| 140°F (60°C) | |
rare |
| ||
medium | 300°F (149°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
Rump, |
|
|
|
Sirloin Tip |
|
|
|
Roast |
|
|
|
rare |
| 140°F (60°C) | |
medium | 300°F (149°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
Meat Loaf | 325°F (163°C) | 165°F (74°C) | |
|
|
| |
Veal, Rack Position 2 |
|
| |
|
|
|
|
Loin, Rib, |
|
|
|
Rump |
|
|
|
Roast |
|
|
|
medium | 325°F (163°C) | 160°F (71°C) | |
| 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 Cooked | 300°F (149°C) | 160°F (71°C) | |
|
|
| |
Lamb, Rack Position 2 |
|
| |
|
|
|
|
Leg, |
|
|
|
Shoulder |
|
|
|
Roast |
|
|
|
medium | 300°F (149°C) | 160°F (71°C) | |
| 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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