ConvectionRoast

1

2

3

1.Broil heat

2.Convection fan

3.Bake heat

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 element and fan will turn off immediately and the bake element will turn off in 2 minutes. 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.Press CONVECTION ROAST.

Press the number pads to enter a temperature other than 300°F (149°C). The convection roast range can be set between 170°F and 500°F (77°C and 260°C).

2.Press START.

“Lo°” will appear on the oven display if the actual oven temperature is under 170°F (77°C).

When the actual oven temperature reaches 170°F (77°C), the oven display will show the oven temperature increasing in 5° increments.

When the set temperature is reached, if on, one tone will sound.

3.Press CANCEL OFF when finished cooking.

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

Food/Rack

Cook

Oven Temp.

Internal

Position

Time

 

Food Temp.

 

(minutes)

 

 

 

 

 

Beef, Rack Position 2

 

 

 

 

 

 

Rib Roast

 

 

 

rare

20-25

 

140°F (60°C)

medium

25-30

300°F (145°C)

160°F (70°C)

well done

30-35

170°F (75°C)

 

Rib Roast

 

 

 

(boneless)

 

 

 

rare

22-25

300°F (145°C)

140°F (60°C)

medium

27-30

160°F (70°C)

well done

32-35

 

170°F (75°C)

Rump,

 

 

 

Sirloin Tip

 

 

 

Roast

 

 

 

rare

20-25

 

140°F (60°C)

medium

25-30

300°F (145°C)

160°F (70°C)

well done

30-35

 

170°F (75°C)

Meatloaf

20-25

 

325°F (160°C)

170°F (75°C)

 

 

 

Veal, Rack Position 2

 

 

 

 

 

 

Loin, Rib,

 

 

 

Rump

 

 

 

Roast

 

 

 

medium

25-35

325°F (160°C)

160°F (70°C)

well done

30-40

 

170°F (75°C)

 

 

 

Pork, Rack Position 2

 

 

 

 

 

 

Loin Roast

30-40

325°F (160°C)

170°F (75°C)

(boneless)

 

 

 

Shoulder

35-40

325°F (160°C)

170°F (75°C)

Roast

 

 

 

 

 

 

Ham, Rack Position 2

 

 

 

 

 

 

Fresh

25-35

300°F (145°C)

170°F (75°C)

(uncooked)

 

 

 

Fully

15-20

300°F (145°C)

170°F (75°C)

Cooked

 

 

 

 

 

 

Lamb, Rack Position 2

 

 

 

 

 

 

Leg,

 

 

 

Shoulder

 

 

 

Roast

 

 

 

medium

25-30

300°F (145°C)

160°F (70°C)

well done

30-35

 

170°F (75°C)

 

 

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