CONVECTION ROASTING CHART
FOOD/RACK | COOK TIME | OVEN TEMP. | INTERNAL |
POSITION | (min. per |
| FOOD TEMP. |
| 1 lb [454 g]) |
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Beef, Rack Position 2 |
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| |
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|
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|
Rib Roast |
| 140°F (60°C) | |
rare |
| ||
medium | 300°F (149°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
Rib Roast |
|
|
|
(boneless) |
| 140°F (60°C) | |
rare |
| ||
medium | 300°F (149°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
Rump, |
|
|
|
Sirloin Tip |
|
|
|
Roast |
|
|
|
rare |
| 140°F (60°C) | |
medium | 300°F (149°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
Meat Loaf | 325°F (163°C) | 165°F (74°C) | |
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| |
Veal, Rack Position 2 |
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| |
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Loin, Rib, |
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Rump |
|
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Roast |
|
|
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medium | 325°F (163°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
|
|
| |
Pork, Rack Position 2 |
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| |
|
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Loin Roast |
|
| |
(boneless) | 325°F (163°C) | ||
Shoulder |
|
| |
Roast | 325°F (163°C) | ||
|
|
| |
Ham, Rack Position 2 |
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| |
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Fresh |
|
|
|
(uncooked) | 300°F (149°C) | 160°F (71°C) | |
Fully |
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Cooked | 300°F (149°C) | 160°F (71°C) | |
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Lamb, Rack Position 2 |
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| |
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Leg, |
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Shoulder |
|
|
|
Roast |
|
|
|
medium | 300°F (149°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
|
|
| |
Chicken*, Rack Position 2 |
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| |
|
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Whole |
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|
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| |
325°F (163°C) | 180°F (82°C) | ||
|
|
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325°F (163°C) | 180°F (82°C) | ||
|
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Turkey*, Rack Positions 1 or 2 |
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13 lbs and |
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under | 300°F (149°C) | 180°F (82°C) | |
(5.85 kg) |
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Over 13 lbs |
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(5.85 kg) | 300°F (149°C) | 180°F (82°C) | |
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Cornish Game Hens*, Rack Position 2 or 3 |
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325°F (163°C) | 180°F (82°C) | ||
*Do not stuff poultry when convection roasting.
Convection Broil
(on some models)
Convection Broil is ideal for cooking foods such as thinner cuts of meat; filets of fish; boneless, skinless chicken; vegetables and garlic bread.
During convection broiling, the broil burner and broil element will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air. The circulating air creates a seal on all sides of the food so that turning of foods is often not necessary.
Cooking times will vary depending on the rack position and temperature and may need to be adjusted.
If the oven door is opened during convection broiling, the broil burner and the broil element and fan will turn off after
30 seconds. They will come back on once the door is closed.
To Convection Broil:
Before convection broiling, see “Broil” section for general broiling guidelines. Position rack.
Position food on the unheated grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door.
Close the door.
1.Press CONVECT BROIL.
Press the number pads to enter a temperature other than 450°F (232°C). The convection broil range can be set between 300°F and 500°F (149°C and 260°C).
2.Press START.
The set oven temperature will appear on the oven display until oven is turned off.
3.Press OFF when finished cooking.
Proofing Bread
(on some models)
Proofing bread prepares the dough for baking by activating the yeast. Follow the recipe directions as a guide.
To Proof:
Before first proofing, place the dough in a lightly greased bowl and cover loosely with wax paper, coated with shortening. Place on rack guide 2 and close the oven door.
1.Press BREAD PROOF. The display will show 100°F (38°C).
2.Press START.
Let the dough rise until nearly doubled in size, checking after
3.Press OFF when finished proofing.
Before second proofing, shape the dough, place it in baking pan(s) and cover loosely with plastic wrap, coated with cooking spray. Follow the same placement and control steps above. Before baking, remove the plastic wrap.
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