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Convection

Cooking with Convection

There are many advantages to cooking with convection. In

the convection system, a fan in the back of the oven moves

heated air evenly around the oven. The moving air provides

even heat so foods can be placed on any rack level with

consistent results. Multiple racks of foods can be cooked or

large quantities of foods can be cooked at the same time.

Foods will cook thoroughly without having to rotate pans.

Low, shallow bakeware should be used with convection

cooking. This allows the heated air to circulate around the

food. Pans with high sides or pans that are covered are not

suitable for convection cooking because high sides or lids

prohibit the warm air from circulating around the food.

Your favorite pans and cookware can be used for

convection cooking provided they have low sides to allow

the heated air to circulate around the food. Any food

cooked uncovered will brown evenly and form a nice crust.

Foods in covered dishes (casseroles, pot roast) or delicate

custards do not benefit from convection cooking.

Convection Baking

Time can be saved by baking an entire batch of cookies at

the same time. The cookies will bake evenly and be done

all at once. The baking time may be shorter due to the

warm circulating air. For small items such as cookies,

check to see if they are done one to two minutes before the

recipe time. For larger baked items such as cakes, check

five to six minutes before the time indicated on the recipe.

Convection cooking of meat and poultry will result in foods

that are brown and crispy on the outside and moist and

juicy on the inside. Large meat or poultry items may cook

up to 30 minutes less than the suggested time so check

them early so they will not be over baked. Use of the built-

in meat probe will provide more accurate results than the

“minute per pound” method (see “Programming the meat

probe” on page 22). The larger the piece of meat or poultry,

the more time you will save.

Converting Conventional Baking to

Convection Baking

To convert most recipes for baked items (cookies, cakes,

pies, etc.), reduce the oven temperature by 25°F (14°C).

For meats and poultry, the temperature should not be

reduced. The temperature recommended in recipes and

cooking charts for meats and poultry should be used.

Roasting Recommendations

MEAT AND POULTRY IN

COVERED PAN

OVEN

TEMPERATURE

RACK

LEVEL

COOK TIME END TEMP

Beef:

Pot roast, 3-4 pounds

Beef brisket

Beef chuck

Meatloaf

350°F (177°C)

40 to 60 minutes per pound

50 to 60 minutes per pound

45 to 55 minutes per pound

45 to 60 minutes total time

170°F (77°C)

Poultry:

Chicken, whole

Chicken, pieces

Turkey, whole

375°F (191°C)

325°F (163°C)

18 to 21 minutes per pound

Total time 60 minutes

11 to 15 minutes per pound

180°F (82°C)

Pork:

Shoulder

Smoked ham, half

325°F (163°C)

35 to 40 minutes per pound

2 to 3 hours total

170°F (77°C)

CAUTION:

When using the oven in any mode never use

aluminum foil to cover the oven racks or to line the

oven. It can damage the oven and cause a fire hazard if

heat is trapped under it. See page 4.