Kenmore 790.488 Lower Oven Operating Instructions continued, Convection Roast, Pork, Standing

Lower Oven Operating Instructions (continued)

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 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 / 76°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 bes resuffs

*Preheating is not necessary for most meats and poultry.

°Place food items using the recommended rack positions for the type of food being prepared.

,When placing multiple food items in the oven allow 2-4"

(5-10cm) of space between the food items for proper air circulation.

"Be sure to carefully follow your recipe's temperature and

time recommendations or refer to the convection roast

chart for additional information.

See example below to set convection roast to start

immediately with the auto-suggest (default) setting:

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.

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. -Fig. 1-

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

_Roasting rack

Insert

Broil pan

							Weight
	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.
Pork	Ham	roast, fresh				4	to	6	Ibs.
	Shoulder			blade roast		4	to	6	Ibs.
	Loin					3	to	4	Ibs.
	Pre-cooked				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 and 29

Oven	tel'rip	Inlernallemp	Minute pc, lb.
350°F		_	25-30
350°F		_	25-30
400°F		_	15-25
325°F		180°F	8-10
325°F		180°F	10-15
325°F		180°F	12-16
350°F-	375°F	180°F	12-16
325°F		160°F	30-40
325°F		160°F	20-30
325°F		160°F	20-25
325°F		160°F	30-40

breast with foil to prevent overbrowning and drying of the skin.