Cooking Modes 21
CONVECTION ROASTING
This mode is best for cooking tender cuts of beef, lamb, park and poultry. Use this mode when cooking speed is desired. The Convection Roasting gently browns the exterior and seals in the juices. Convection roasting uses the hidden bake element, the hidden convection element, the broil element and a fan to circulate the oven's heat evenly and continuously within the oven. The temperatureprobecanbeusedinthiscookingmode.TheovencanbeprogrammedforConvection Roasting at any temperature between 170°F to 550°F with a default temperature of 350°F.
Model B
Convection Roasting Tips:
•Use the broiler pan and grid, and the roasting rack (Figure 1). The broiler pan will catch
grease spills and the grid will help prevent spatters. The roasting rack will hold the meat.
•Place an oven rack on rack position 2
•Make sure the roasting rack is securely seated on the grid in the broiler pan. The roasting rack fits on the grid allowing the heated air to circulate under the food for even cooking and helps to increase browning on the underside.
•There is no need to reduce the convection temperature or to use the Convection Convert feature with this cooking mode.
•DO NOT use the broiler pan without the grid or cover the grid with aluminum foil.
•Always pull the rack out to the stop position before removing food.
• | Position food (fat side up) on the roasting rack. | Figure 1 |
To set a Convection Roast Temperature of 350°F: | Roasting | |
Rack | ||
1. | Arrange interior oven racks. | Grid |
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2. Press OVEN :
to light up the available cooking modes pads.
3. | Press CONVECTION ROAST . |
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4. | Press START . |
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5. | The Temperature Probe, Cook Duration, Timer, End Time and Rapid Preheat |
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| features can be set to control your cooking time (read their sections for | Broiler Pan |
| directions). | |
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6.Remove food. Always use oven mitts when removing hot pans from the oven.
7.Press CANCEL
to stop or cancel the Convection Roast feature at any time.
Convection Roasting Chart
Meat |
| Weight | Oven Temp | Internal Temp | Min per lb. |
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Beef | Standing rib roast | 4 to 6 lbs. | 350° F | * | |
| Rib eye roast | 4 to 6 lbs. | 350° F | * | |
| Tenderloin roast | 2 to 3 lbs. | 400° F | * | |
Poultry | Turkey, whole** | 12 to 16 lbs. | 325° F | 180° F | |
| Turkey, whole** | 16 to 20 lbs. | 325° F | 180° F | |
| Turkey, whole** | 20 to 24 lbs. | 325° F | 180° F | |
| Chicken | 3 to 4 lbs. | 180° F | ||
Pork | Ham roast, fresh | 4 to 6 lbs. | 325° F | 160° F | |
| Shoulder blade roast | 4 to 6 lbs. | 325° F | 160° F | |
| Loin | 3 to 4 lbs. | 325° F | 160° F | |
| 5 to 7 lbs. | 325° F | 160° F |
*For beef: med rare 145°F, med 160°F, well done 170°F
**Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent overbrowning and dying of the skin.
