Convection Roast

1

2

3

1.Broil heat (example only)

2.Convection fan (example only)

3.Bake heat (example only)

Convection roasting can be used for roasting meats and poultry, or for baking yeast breads and loaf cakes using a single rack. During convection roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.

If the oven door is opened during convection roasting, the broil and bake elements and fan will turn off immediately. They will come back on once the door is closed.

Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.

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.Turn the SELECTOR knob to CONVECT ROAST. The display will read 300°F (149°C).

2.Turn the SET knob to desired temperature.

The convection roast range can be set between 170°F and 500°F (77°C and 260°C).

3.Press the ENTER button to start, or after 10 seconds, the function will start automatically.

4.Turn the SELECTOR knob to the RESET position when finished cooking.

CONVECTION ROASTING CHART

Use the following chart below when convection roasting meats and poultry.

Food/Rack

Cook Time

Oven Temp.

Internal Food

Position

(minutes

 

Temp.

 

per 1 lb)

 

 

 

 

 

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 (77C)

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

 

 

 

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)

Meat Loaf

20-25

325°F (160°C)

170°F (77°C)

 

 

 

Veal, Rack Position 2

 

 

 

 

 

 

Loin, Rib,

 

 

 

Rump Roast

 

 

 

medium

25-35

325°F (160°C)

160°F (71°C)

well done

30-40

 

170°F (77°C)

 

 

 

Pork, Rack Position 2

 

 

 

 

 

 

Loin Roast

30-40

325°F (160°C)

170°F (77°C)

(boneless)

 

 

 

Shoulder Roast

35-40

325°F (160°C)

170°F (77°C)

 

 

 

Ham, Rack Position 2

 

 

 

 

 

 

Fresh

25-35

300°F (149°C)

170°F (77°C)

(uncooked)

 

 

 

Fully Cooked

15-20

300°F (149°C)

170°F (77°C)

 

 

 

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 (160°C)

185°F (85°C)

(1.5-2.2 kg)

 

 

 

5-7 lbs.

15-20

325°F (160°C)

185°F (85°C)

(2.2-3.1 kg)

 

 

 

 

 

 

Turkey, Rack Positions 1 or 2*

 

 

 

 

 

 

13 lbs. and

10-15

300°F (149°C)

185°F (85°C)

under

 

 

 

(5.85 kg)

 

 

 

Over 13 lbs.

10-12

300°F (149°C)

185°F (85°C)

(5.85 kg)

 

 

 

 

 

Cornish Game Hens, Rack Position 2 or 3*

 

 

 

 

 

1-1.5 lbs.

50-60

325°F (160°C)

185°F (85°C)

(0.5-0.7 kg)

 

 

 

*Do not stuff poultry when convection roasting.

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KitchenAid KDRP407 manual To Convection Roast, Convection Roasting Chart

KDRP407 specifications

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