Convection Roast
A
B
C
A. Broil element
B. Convection fan
C. Bake element
Convection roasting can be used for roasting meats and poultry. During convection roasting, the broil, convect, and CleanBake™ elements will cycle on and off in intervals to maintain oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection roasting, the fan turns off immediately when the door is opened and turns on immediately when the door is closed. Bake, broil, and convect elements will turn off approximately 30 seconds after the door is opened. They will turn on again approximately 30 seconds after the door is closed.
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.
1.Touch CONVECT ROAST.
2.Touch the number keys to choose whether or not to convert the recipe.
3.If “1: Yes” has been selected, you will see screen with “easy convect roast.” Then touch the number keys to enter a temperature. The convection roast range can be set between 170°F and 550°F (76°C and 288°C).
Then touch the number keys to enter a cook time. The cook time will automatically be adjusted to 80% of the time entered, and the adjusted cook time will appear on the display, but temperature will not be adjusted.
4.If “2: No” has been selected, Convect Roast will continue without conversion. Touch the number keys to enter a temperature.
5.Touch START.
A long chime will sound.
The set oven temperature will appear on the oven display until the oven is turned off.
6.Touch CANCEL when finished cooking.
CONVECTION ROASTING CHART
FOOD/RACK | COOK TIME | OVEN TEMP. | INTERNAL |
POSITION | (min. per |
| FOOD TEMP. |
| 1 lb [454 g]) |
|
|
|
|
| |
Beef, Rack Position 2 |
|
| |
|
|
|
|
Rib Roast |
|
|
|
rare |
| 140°F (60°C) | |
medium | 325°F (162°C) | 160°F (71°C) | |
| 170°F (76°C) | ||
Rib Roast |
|
|
|
(boneless) |
|
|
|
rare |
| 140°F (60°C) | |
medium | 325°F (162°C) | 160°F (71°C) | |
| 170°F (76°C) | ||
Rump, |
|
|
|
Sirloin Tip |
|
|
|
Roast |
|
|
|
rare | 325°F (162°C) | 140°F (60°C) | |
medium |
| 160°F (71°C) | |
| 170°F (76°C) | ||
|
|
| |
Veal, Rack Position 2 |
|
| |
|
|
|
|
Loin, Rib, |
|
|
|
Rump |
|
|
|
Roast |
|
|
|
medium | 325°F (162°C) | 160°F (71°C) | |
| 170°F (76°C) | ||
|
|
| |
Pork, Rack Position 2 |
|
| |
|
|
|
|
Loin Roast | 325°F (162°C) | ||
(boneless) |
|
| |
Shoulder | 325°F (162°C) | ||
Roast |
|
| |
|
| ||
Ham, Rack Position 1 rollout or 2 |
| ||
|
|
|
|
Fresh | 300°F (149°C) | 160°F (71°C) | |
(uncooked) |
|
|
|
Fully | 300°F (149°C) | 160°F (71°C) | |
Cooked |
|
|
|
|
|
| |
Lamb, Rack Position 2 |
|
| |
|
|
|
|
Leg, |
|
|
|
Shoulder |
|
|
|
Roast |
|
|
|
medium | 325°F (162°C) | 160°F (71°C) | |
| 170°F (76°C) | ||
|
|
| |
Chicken*, Rack Position 2 |
|
| |
|
|
|
|
Whole |
|
|
|
350/375°F | 180°F (82°C) | ||
| (176/190°C) |
| |
350/375°F | 180°F (82°C) | ||
| (176/190°C) |
| |
|
| ||
Turkey*, Rack Positions 1 rollout or 2 |
| ||
|
|
|
|
13 lbs and | 325°F (162°C) | 180°F (82°C) | |
under |
|
|
|
(5.85 kg) |
|
|
|
Over 13 lbs | 325°F (162°C) | 180°F (82°C) | |
(5.85 kg) |
|
|
|
|
|
|
|
*Do not stuff poultry when convection roasting.
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