Setting Oven Controls
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 aJJ 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
°Maximum: 550°F / 288°C
Benefits of convection roast:
°Superior multiple oven rack performance.
°Some foods cool< up 25 to 30% faster, saving time and energy.
°No special pans or bakeware required.
For best results
°Preheating is not necessary for most meats and poultry.
°Be sure to carefully follow your recipe's temperature and
time recommendations or refer to the convection roast chart for additional information.
Do not cover foods when dry roasting - this will prevent the meat from browning properly.
Since Conv Roast cooks food faster, reduce the cook time by 25% from the recommended cool< time of your recipe (check the food at this time). If necessary, increase cool< time until the desired doneness is obtained.
Meat |
|
|
|
|
|
| Weight | ||
Beef | Standing |
| rib roast | 4 | to | 6 | Ibs. | ||
| Rib | eye | roast |
| 4 | to | 6 | Ibs. | |
| Tenderloin | roast |
| 2 to | 3 | Ibs. | |||
Poultry | Turkey, | whole _ |
| 12 to | 16 Ibs. | ||||
| Turkey, | whole _ |
| 16 to | 20 | Ibs. | |||
| Turkey, | whole _ |
| 20 | to | 24 Ibs. | |||
| Chicken |
|
|
| 3 | to | 4 | Ibs. | |
Por k | Ham | roast, fresh |
| 4 | to | 6 | Ibs. | ||
| Shoulder |
| blade | roast | 4 | to | 6 | Ibs. | |
| Loin |
|
|
|
| 3 | to | 4 | Ibs. |
| ham |
| 5 | to | 7 | Ibs. | |||
For beef: | med | rare | 145°F, | med 160°F, well | done | 170°F | |||
_ Stuffed turkey requires additional roasting time. Shield legs
See example below to set convection roast to start
immediately with the
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.
*The convection fan will begin rotating 6 minutes after Conv Bake, Cony Roast or Cony Convert has been activated.
°If the oven door is opened when any convection function is active and the convection fan is rotating, the convection fan will stop rotating until the oven door is closed.
Roasting rack instructions
The broil pan, its insert and the roasting rack are available via the mail order card. When preparing meats for convection roasting, you may use the broiler pan, insert and the roasting rack supplied with your appliance. The broiler _an will catch grease spills and the insert will help prevent grease splatters. The roasting rack fits on top of the insert allowing the heated air to circulate under the food for even cooking and helps to increase browning on the underside.
1.Place oven rack on bottom or next to the bottom oven rack position.
2.Place the insert on the broiler pan.
3.Make sure the roasting rack is securely seated on top of the insert. Do not use the broiler pan without the insert. Do not cover the insert with aluminum foil.
4.Position food (fat side up) on the roasting rack.
5.Place prepared food on oven rack in the oven.
rack
|
| Broil | pan |
Oven | temp | Internal temp | Minute per lb. |
350°F | _ | ||
350°F | _ | ||
400°F | _ | ||
325°F | 180°F | ||
325°F | 180°F | ||
325°F | 180°F | ||
350°F | - 375°F | 180°F | |
325°F | 160°F | ||
325°F | 160°F | ||
325°F | 160°F | ||
325°F | 160°F | ||
and breast with foil to prevent overbrowning and drying of the skin. 18