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welcome to convection cooking, the ultimate culinary
technique that uses fan-circulated hot air to efficiently
create delicious meals with appetite appeal.
air flow
The secret to convection cooking lies in maintaining a
consistent temperature throughout the oven during the
cooking process. The fan circulates hot air in your convection
oven c ontinually to distribu te he at mor e eve nly th an th e
natural movement of air. This fundamental difference means
food is cooked on all sides, sealing in natural flavour and
moisture. Avoid blocking the air circulation fan at the rear
of the oven with a large dish, as this will interrupt free flow
of air throughout the oven. It is important not to cover foods
with foil, so that surface areas remain exposed to the moving
air. The effective use of circulating air also means that many
of your convection creations require shorter cooking times at
lower oven temperatures, so you enjoy the added benefits of
less time spent in the kitchen, and greater energy savings.
Preheating
When preheating the oven is specified in a recipe, normal
time is approximately 10 minutes.
multi-level convection cooking
An immediate practical benefit of the convection cooking
method is that hot air movement allows you to load the oven
racks to capacity. For instance, you can bake four loaves of
bread as quickly as you might finish two, with outstanding,
uniform results. You may choose to cook your main course
and side dishes or dessert, at the same time. For greatest
success with multi-level cooking, stagger dishes on opposite
corners of the oven racks to the ones above and below. Be
sure to leave at least one inch (2.5 cm) of space between the
individual pans, and the diagram shown here indicates which
convection feature and rack position you should be using for
that particular recipe. At the Convection setting, the center
element surrounding the fan at the rear of the oven is on. At
the Convection/Broil setting, the top element in the oven will
introDuction to conVection cookingconVection meat roasting chart Set Cooking Selections to: ConveCtion/Bake
R - Rare M - Medium WD - Well Done
internal
aPProximate temPerature
cooking time rack oVen of meat
fooD Per lB. (500g) Position temPerature when cookeD
Beef
Standing Prime Rib R - 20-25 min 140°F/60°C
M - 25-30 min 2 300°F/145°C 160°F/70°C
WD - 30-35 min 170°F/75°C
Rolled Rib R - 22-25 min 140°F/60°C
M - 27-30 min 2 300°F/145°C 160°F/70°C
WD - 32-35 min 170°F/75°C
Rump, Sirloin Tip R - 20-25 min 140°F/60°C
M - 25-30 min 2 300°F/145°C 160°F/70°C
WD - 30-35 min 170°F/75°C
Pot Roast (braised) 35-40 min 2 300°F/145°C 170°F/75°C
Meatloaf 20-25 min 2 325°F/160°C 170°F/75°C
Veal
Leg, Loin, Rib M - 25-35 min 2 325°F/160°C 160°F/70°C
Shoulder, Blade WD - 30-40 min 2 300°F/145°C 170°F/75°C
Pork
Loin 30-40 min 2 325°F/160°C 170°F/75°C
Shoulder 35-40 min 2 325°F/160°C 170°F/75°C
Tenderloin 25-30 min 2 325°F/160°C 170°F/75°C
ham
Fresh (uncooked) 25-35 min 2 300°F/145°C 170°F/75°C
Pre-cooked 15-20 min 2 300°F/145°C 140°F/60°C
lamb
Leg, Shoulder M - 25-30 min 2 300°F/145°C 160°F/70°C
WD - 30-35 min 2 170°F/75°C
Rib, Rack, Loin M - 20-25 min 2 300°F/145°C 160°F/70°C
WD - 25-30 min 2 170°F/75°C
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BROIL ELEMENT
CONVECTION ELEMENT
BAKE ELEMENT
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