To Convection Bake or Roast:
Before convection baking or roasting, position the racks according to the “Positioning Racks and Bakeware” section. When using two racks, place them on rack positions 2 and 4.
When roasting with CONV BAKE, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.
1.Press CONV BAKE.
Press the TEMP “up” or “down” arrow pads to enter a temperature other than 350°F (177°C). The convection bake range can be set between 170°F and 500°F (77°C and 260°C).
2.Press START.
A preheating time will count down on the display and “PrE” will appear. The oven control automatically sets preheating time based on the oven temperature selected.
As the preheating time ends, the set temperature replaces
“PrE” on the display. When the set temperature is reached, if enabled, one tone will sound.
The temperature settings can be changed any time after pressing START. Changing the temperature will not change the preheat countdown time.
3.Press OFF when finished cooking.
CONVECTION ROASTING CHART
Use the following chart when convection roasting meats and poultry.
Food/Rack | Cook | Oven Temp. | Internal | |
Position | Time |
| Food Temp. | |
| (minutes) |
|
| |
|
|
| ||
Beef, Rack Position 2 |
|
| ||
|
|
|
| |
Rib Roast |
|
|
| |
rare |
| 140°F (60°C) | ||
medium | 300°F (145°C) | 160°F (70°C) | ||
well done |
| 170°F (75°C) | ||
Rib Roast |
|
|
| |
(boneless) |
|
|
| |
rare | 300°F (145°C) | 140°F (60°C) | ||
medium |
| 160°F (70°C) | ||
well done |
| 170°F (75°C) | ||
Rump, Sirloin |
|
|
| |
Tip Roast |
|
|
| |
rare |
| 140°F (60°C) | ||
medium | 300°F (145°C) | 160°F (70°C) | ||
well done | 325°F (160°C) | 170°F (75°C) | ||
Meat Loaf | 170°F (75°C) | |||
| ||||
|
|
| ||
Veal, Rack Position 2 |
|
| ||
|
|
|
| |
Loin, Rib, |
|
|
| |
Rump Roast |
|
|
| |
medium | 325°F (160°C) | 160°F (70°C) | ||
well done |
| 170°F (75°C) | ||
|
|
| ||
Pork, Rack Position 2 |
|
| ||
|
|
|
| |
Loin Roast | 325°F (160°C) | 170°F (75°C) | ||
(boneless) |
|
|
| |
Shoulder | 325°F (160°C) | 170°F (75°C) | ||
Roast |
|
|
| |
Food/Rack | Cook | Oven Temp. | Internal | |
Position | Time |
| Food Temp. | |
| (minutes) |
|
| |
|
|
| ||
Ham, Rack Position 2 |
|
| ||
|
|
|
| |
Fresh | 300°F (145°C) | 170°F (75°C) | ||
(uncooked) |
|
|
| |
Fully Cooked | 300°F (145°C) | 170°F (75°C) | ||
|
|
| ||
Lamb, Rack Position 2 |
|
| ||
|
|
|
| |
Leg, Shoulder |
|
|
| |
Roast |
|
|
| |
medium | 300°F (145°C) | 160°F (70°C) | ||
well done | ||||
| 170°F (75°C) | |||
|
| |||
|
|
| ||
*Chicken, Rack Position 2 |
|
| ||
|
|
|
| |
Whole |
|
|
| |
325°F (160°C) | 185°F (85°C) | |||
|
|
| ||
325°F (160°C) | 185°F (85°C) | |||
|
|
| ||
|
| |||
*Turkey, Rack Positions 1 or 2 |
| |||
|
|
|
| |
13 lbs. and | 300°F (145°C) | 185°F (85°C) | ||
under (5.85 kg) |
|
|
| |
Over 13 lbs. | 300°F (145°C) | 185°F (85°C) | ||
(5.85 kg) |
|
|
| |
|
| |||
*Cornish Game Hens, Rack Position 2 or 3 |
| |||
|
|
|
| |
325°F (160°C) | 185°F (85°C) | |||
|
|
| ||
*Do not stuff poultry when convection roasting.
Convection Broiling
1
2
1.Broil element
2.Convection fan
During convection broiling, the broil element cycles on and off in intervals to maintain the oven temperature, while the fan constantly circulates the hot air.
14
