Convection Roasting Tips

OPERATION

During Convection Roasting, heat comes from the top element. The convection fan circulates the heat

evenly around the food.

Meats cooked in a convection oven are dark brown on the outside and tender

and juicy on the inside. In most cases

cooking time wil! be less when using the Convection Roast feature.

Use the recommended roasting temperature. Preheating is not necessary.

Check foods at the minimum suggested time recommended on the chart below.

You may choose to cook _0nger.

When you are Convection Roasting, you should use the broiler pan and grid that came with your new oven. The pan is used to catch grease spills and the grid is used to prevent grease splatters.

To use the Pan and Grid

a.Place the rack in the lowest rack position.

b.Place the meat on the broiler pan and grid

CONVECTION ROASTING GUIDE

Meats
Beef	Rib, Boneless		rib, Top Sirloin
	(3 to 5 Ibe.)		Medium
			Well
Pork	Roast (3 to 5		Ibs.)
Ham	Canned.	Butt,	Shank
	{3 to 5 Ihs. fully cooked)
Poultf	Whole	Chicken
	(2 1/2 to 3 1/2 Ibs,)

Turkey, whole* (18-24 Ibs.)

Unstuffed (10 to 16 Ibs,)

Turkey Breast (4 to 6 Ibs.)

_AIn,/Ib.	Temp.(°F)
24-28	325 °
28-32	325	°
23-27	325	°
14-18	325 °
24-26	325"
8-11	325"
7-10	325	°
16-19	325	°

Shield legs and breast with foil to prevent over-browning and drying of skin.

The US. Department of Agriculture recommends to cook meat and poultry

thoroughly--meat to at least an INTERNAL temperalure of 160" F and poultry to at least an INTERNAL temperature of 180" F. Cooking to these temperatures usually protects against food- borne illness.

*Stuffed birds generally require 30-45 minutes additional roasting time.

OPERATION