Kenmore 790-4501 Convection Roast, Pork, Maximum 550F / 288C Benefits of convection roast, Welghf

Setting Oven Controls

Convection Roast

Convection roast combines a cool< cycle with the convection

fan and element to rapidly roast meats and poultry. Heated

air circulates around the meat from all 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 auto-start default: 350°F/177°C ° Minimum: 170°F / 77°C

° 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 besf resulfs

°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 cool< time by 25% from the recommended cook time of your recipe (check the food at this time). If necessary, increase cool< time until the desired doneness is obtained.

See example below to set convection roast to start immediately with the auto-suggest (default) setting:

1.Press CONV ROAST

If needed, use numeric keypads to enter a different oven temperature.

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.

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 nat use the broiler pan without the insert. Do nat cover the insert with aluminum foil.

4.Position food (fat side up) on the roasting rack. -Fig. 1-

5.Place prepared food on oven rack in the oven.

					Welghf			Oven	femp	Infernalfernp	Minufe pc, lb.
	Standing		rib roast	4	to	6	Ibs.	350°F		_	25-30
	Rib eye	roast		4	to	6	Ibs.	350°F		_	25-30
	Tenderloin		roast	2 to		3	Ibs.	400°F		_	15-25
Poultry	Turkey,	whole _		12 to		16 Ibs.		325°F		180°F	8-10
	Turkey,	whole _		16 to		20	Ibs.	325°F		180°F	10-15
	Turkey,	whole _		20	to	24	Ibs.	325°F		180°F	12-16
	Chicken			3	to	4	Ibs.	350°F-	375°F	180°F	12-16
Pork	Ham roast, fresh			4	to	6	Ibs.	325°F		160°F	30-40
	Shoulder		blade roast	4	to	6	Ibs.	325°F		160°F	20-30
	Loin			3	to	4	Ibs.	325°F		160°F	20-25
	Pre-cooked		ham	5	to	7	Ibs.	325°F		160°F	30-40
For beef:	med rare		145°1:, med 160°F, well		done		170°F

_ Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent overbrowning and drying of the skin.

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