Use and Care Manual

25
OVEN CONTROLS
Convection Roast
Convection roast combines a cook cycle with the convec-
tion fan and element to rapidly roast meats and poultry.
Heated air circulates around the meat from all sides, seal
-
ing in juices and flavors. Meats cooked with this feature are
crispy and brown on the outside while staying moist inside.
Convection Roasting tips:
• Preheating for convection roast will not be necessary
for most meats and poultry.
• Arrange oven racks so the food is on the lowest rack of
the oven.
• Since convection roast cooks faster, you can reduce
cook times as much as 25% from the recommended
time of your recipe (check the food at this time). Then if
needed, increase cook time until the desired doneness
is obtained.
• Carefully follow your recipe’s temperature and time
recommendations or refer to the convection roast
recommendations for additional information.
• Do not cover foods when dry roasting - covering will
prevent the meat from browning properly.
• When cooking meats use the broiler pan and insert. The
broiler pan will catch grease spills and the insert helps
prevent grease splatters.
To use convection roast at a temperature of 350°F
(177°C):
1. Place oven rack on the bottom or next to the bottom
oven rack position.
2. Place the meat on the broiler pan and insert. Make sure
the insert is securely seated on top of the broiler pan.
Do not use the broiler pan without the insert.
3. Place meat (fat side up) on insert
4. Place prepared food on oven rack and slide into oven.
5. Close the door.
6. Press the convect key twice. Roast will appear in the
display.
7. Press start.
8. When cooking is completed or to cancel convection
roast press off.
Do not use the broiler pan without the insert. Do not cover
the broil pan or insert with aluminum foil; the exposed
grease could ignite. Do not cover the broiler insert with
aluminum foil. Exposed fat and grease could ignite.
CAUTION
Table 2: Convection roasting temperature and time recommendations
Meat Weight Oven Temp Internal Temp Minutes per lb.
Beef Standing rib roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30
Rib eye roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30
Tenderloin roast 2 to 3 lb. 400°F (204ºC) *160ºF (71ºC) 15-25
Poultry Turkey whole** 12 to 16 lb. 325°F (163ºC) 180°F (82ºC) 8-10
Turkey whole** 16 to 20 lb 325°F (163ºC) 180°F (82ºC) 10-15
Turkey whole** 20 to 24 lb. 325°F (163ºC) 180°F (82ºC) 12-16
Chicken 3 to 4 lb. 350°F-375°F (177ºC-191ºC)* 180°F (82ºC) 12-16
Pork Ham roast, fresh 4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 30-40
Shoulder blade roast 4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 20-30
Loin 3 to 4 lb. 325°F (163ºC) 160°F (71ºC) 20-25
Pre-cooked ham 5 to 7 lb. 325°F (163ºC) 160°F (71ºC) 30-40
* The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means
some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temper-
ature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC)** Stuffed turkey requires addi-
tional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin.