Use and Care Manual

21
Roasting
Operation
CONV ROAST
(Convection Roast)
The convection element runs in conjunction with the inner and outer broil elements. This
transfer of heat (mainly from the convection element) seals moisture inside large roasts. Use
this setting for whole turkeys, whole chickens, hams, etc.
Note: You can also roast foods using bake settings. See the “Baking” section for additional
information.
Roasting Tips
ALWAYS use a broiler pan and grid when roasting. The hot air must be to allowed to circulate around the item being roasted.
DO NOT cover what is being roasted. Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a
light, crispy skin and meats will be browned, not dry or burned. Cook meats and poultry directly from the refrigerator. There is
no need for meat or poultry to stand at room temperature.
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (-3.9°C) and the
cooking time by approximately 10 to 15%.
•
ALWAYS roast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. DO
NOT add water to the pan as this will cause a steamed effect. Roasting is a dry heat process.
• Poultry should be placed breast side up on a rack in a shallow pan. Brush poultry with melted butter, margarine, or oil before
and during roasting.
• For convection roasting, DO NOT use pans with tall sides as this will interfere with the circulation of heated air over the food.
• If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.
• When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry,
insert the thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should
not touch bone,
fat, or gristle to ensure an accurate reading. Check the meat temperature halfway through the recommended roasting time.
After reading the thermometer once, insert it 1⁄2 inch (1.3 cm) further into the meat, then take a second reading. If the second
temperature registers below the first, continue cooking the meat.
• Roasting times ALWAYS vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best
prepared in the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven
when the thermometer registers 5°F (-15°C) to 10ºF (-12°C) lower than the desired doneness. The meat will continue to cook
after removal from the oven. Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier.
For many foods, especially roasts and poultry, internal food temperature is the best test for doneness. The meat probe takes the
guesswork out of roasting by cooking foods to the exact doneness you want.
Note: Double oven models have a probe in the upper oven only.
Use of probes other than the one provided with this product may result in damage to the probe. Use the handles of the probe
and plug when inserting and removing them from the meat and outlet.
• To avoid damaging your probe, DO NOT use tongs to pull on the cable when removing.
• To avoid breaking the probe, make sure food is completely defrosted before inserting.
• To prevent possible burns, DO NOT unplug the probe from the outlet until the oven has cooled.
• NEVER leave the probe inside the oven during a self-cleaning cycle.
• DO NOT store the probe in the oven.
After preparing the meat and placing on broiler pan, follow these steps for proper probe placement.
• Lay the probe on the outside of the meat along the top or side and mark with your finger where the edge of the meat comes
to on the probe. The point should rest in the center of the thickest meaty part of the roast.
• Insert the probe completely into the meat. It should not touch the bone, fat, or gristle. For roasts with no bone, insert the
probe into the meatiest part of the roast. For bone-in ham or lamb, insert the probe into the center of the lowest large muscle
or joint. Insert the probe into the meatiest part of the inner thigh from below and parallel to the leg of a whole turkey.
• When setting the probe temperature, it is recommended to set the temperature about 10°F (4°C) lower than desired internal
temperature. The meat will continue to cook when removed from the oven and will reach the desired doneness while
“standing”.