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Welcome to convection cooking, the ultimate culinary
technique that uses fan-circulated hot air to efficiently
create delicious meals with appetite appeal.
Air Flow
The secret to convection cooking lies in maintaining
a consistent temperature throughout the oven during
the cooking process. The fan circulates hot air in your
convection oven continually to distribute heat more evenly
than the natural movement of air. This fundamental
difference means food is cooked on all sides, sealing
in natural flavour and moisture. Avoid blocking the air
circulation fan at the rear of the oven with a large dish, as
this will interrupt free flow of air throughout the oven. It
is important not to cover foods with foil, so that surface
areas remain exposed to the moving air. The effective use
of circulating air also means that many of your convection
creations require shorter cooking times at lower oven
temperatures, so you enjoy the added benefits of less time
spent in the kitchen, and greater energy savings.
Preheating
When preheating the oven is specified in a recipe, normal
time is approximately 15 minutes.
Multi-Level Convection Cooking
An immediate practical benefit of the convection cooking
method is that hot air movement allows you to load the oven
racks to capacity. For instance, you can bake four loaves of
bread as quickly as you might finish two, with outstanding,
uniform results. You may choose to cook your main course
and side dishes or dessert, at the same time. For greatest
success with multi-level cooking, stagger dishes on opposite
corners of the oven racks to the ones above and below. Be
INTRODUCTION TO CONVECTION COOKING
CONVECTION MEAT ROASTING CHART
Set Cooking Selections to: CONVECTION/BAKE
R - Rare M - Medium WD - Well Done
INTERNAL
APPROXIMATE
TEMPERATURE
COOKING TIME
RACK
OVEN
OF MEAT
FOOD
PER LB. (500G)
POSITION
TEMPERATURE
WHEN COOKED
Beef
Standing Prime Rib
R - 20-25 min
140°F/60°C
M - 25-30 min
2
300°F/145°C
160°F/70°C
WD - 30-35 min
170°F/75°C
Rolled Rib
R - 22-25 min
140°F/60°C
M - 27-30 min
2
300°F/145°C
160°F/70°C
WD - 32-35 min
170°F/75°C
Rump, Sirloin Tip
R - 20-25 min
140°F/60°C
M - 25-30 min
2
300°F/145°C
160°F/70°C
WD - 30-35 min
170°F/75°C
Pot Roast (braised)
35-40 min
2
300°F/145°C
170°F/75°C
Meatloaf
20-25 min
2
325°F/160°C
170°F/75°C
Veal
Leg, Loin, Rib
M - 25-35 min
2
325°F/160°C
160°F/70°C
Shoulder, Blade
WD - 30-40 min
2
300°F/145°C
170°F/75°C
Pork
Loin
30-40 min
2
325°F/160°C
170°F/75°C
Shoulder
35-40 min
2
325°F/160°C
170°F/75°C
Tenderloin
25-30 min
2
325°F/160°C
170°F/75°C
Ham
Fresh (uncooked)
25-35 min
2
300°F/145°C
170°F/75°C
Pre-cooked
15-20 min
2
300°F/145°C
140°F/60°C
Lamb
Leg, Shoulder
M - 25-30 min
2
300°F/145°C
160°F/70°C
WD - 30-35 min
2
170°F/75°C
Rib, Rack, Loin
M - 20-25 min
2
300°F/145°C
160°F/70°C
WD - 25-30 min
2
170°F/75°C
5
4
BROIL ELEMENT
CONVECTION ELEMENT
BAKE ELEMENT
(below oven floor)
3
2
1
