Amana KEBC147, KEBC247, KEBS207 To Convection Roast, Roasting rack 2. Broiler grid 3. Broil pan

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.

Use the roasting rack on top of the broiler pan and grid. This holds the food above the grid and allows air to circulate completely around all surfaces.

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 (150°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 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, 1 tone will sound.

3.Press CANCEL OFF 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
rare	20-25		140°F (60°C)
medium	25-30	300°F (149°C)	160°F (71°C)
well done	30-35		170°F (77°C)
Rib Roast
(boneless)
rare	22-25		140°F (60°C)
medium	27-30	300°F (149°C)	160°F (71°C)
well done	32-35		170°F (77°C)
Rump,
Sirloin Tip
Roast	20-25		140°F (60°C)
rare	25-30	300°F (149°C)	160°F (71°C)
medium	30-35		170°F (77°C)
well done	20-25	325°F (163°C)	165°F (74°C)

Meat Loaf

Veal, Rack Position 2

Food/Rack	Cook Time	Oven Temp.	Internal
Position	(min. per		Food Temp.
	1 lb [454 g])
Loin, Rib,
Rump
Roast
medium	25-35	325°F (163°C)	160°F (71°C)
well done	30-40		170°F (77°C)
Pork, Rack Position 2
Loin Roast	30-40	325°F (163°C)	160°F-170°F
(boneless)			(71°C-77°C)
Shoulder	35-40	325°F (163°C)	160°F-170°F
Roast			(71°C-77°C)
Ham, Rack Position 2
Fresh	25-35	300°F (149°C)	160°F (71°C)
(uncooked)
Fully	15-20	300°F (149°C)	160°F (71°C)
Cooked
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium	25-30	300°F (149°C)	160°F (71°C)
well done	30-35		170°F (77°C)
Chicken*, Rack Position 2
Whole
3-5 lbs.	20-25	325°F (163°C)	180°F (82°C)
(1.5-2.2 kg)
5-7 lbs.	15-20	325°F (163°C)	180°F (82°C)
(2.2-3.1 kg)
Turkey*, Rack Positions 1 or 2
13 lbs. and	10-15	300°F (149°C)	180°F (82°C)
under
(5.85 kg)
Over 13 lbs.	10-12	300°F (149°C)	180°F (82°C)
(5.85 kg)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 lbs.	50-60	325°F (163°C)	180°F (82°C)
(0.5-0.7 kg)

*Do not stuff poultry when convection roasting.

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