Operation - Oven

Convection Roast uses heat from the top and

Convection Roast bottom elements as well as heat circulated by the convection fan. The Convection Roast mode is well suited to preparing tender cuts of meat and

poultry. The benefits of Convection Roasting, include:

•As much as 25% faster cooking than stan- dard Roasting/ Baking

•Rich, golden browning

For Best Results:

•Use the same temperature as indicated in the recipe.

•Check doneness early as roasting time may decrease by as much as 25%. Refer to Convection Roast Chart for examples.

•Do not cover meat or use cooking bags.

•Use the broil pan and grid provided with the range for roasting. A low-sided, uncovered pan can also be used.

•Use a meat thermometer to determine the internal temperature of the meat.

•If the meat is browned to your liking, but is not yet done, a small strip of foil can be placed over the meat to prevent overbrowning.

•Let meat stand covered with foil 10-15 minutes after removing from the oven.

Table 6: Convection Roast Chart

Meats

Item

Weight

Oven Temp.*

Roasting Time*

Internal Temp.

(lb)

(oF)

(min per lb)

(oF)

 

 

 

Rib roast

4-6

325

25-32

145 (med/rare)

 

Rib eye roast (boneless)

4-6

325

28-32

160 (medium)

Beef

24-32

145 (med/rare)

Rump, eye, tip, sirloin (boneless)

3-6

325

27-32

160 (medium)

 

25-30

145 (med/rare)

 

Tenderloin roast

2-3

425

28-32

160 (medium)

 

15-25

145 (med/rare)

 

 

 

 

 

 

Pork

Loin roast (boneless or bone in)

5-8

350

15-25

160

Shoulder

3-6

350

20-30

160

 

 

 

 

 

 

 

 

Chicken - whole

3-4

375

14-20

180

 

Turkey - unstuffed**

12-15

325

10-14

180

Poultry

Turkey - unstuffed**

16-20

325

9-13

180

Turkey - unstuffed**

21-25

325

6-10

180

 

 

Turkey breast

3-8

325

20-25

170

 

Cornish hen

1-1 1/2

350

45-75 (total time)

180

 

 

 

 

 

 

 

Half leg

3-4

325

30-35

160 (medium)

Lamb

 

 

 

25-30

170 (well)

Whole leg

6-8

325

25-30

160 (medium)

 

 

 

 

 

30-35

170 (well)

 

 

 

 

 

 

*Roasting times are approximate and may vary depending on shape of the meat.

**Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.

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