English • 11
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p
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Convection roast uses heat from the top and bottom
elements as well as heat circulated by the convection
fan:
The convection roast mode is well suited
f
o
r
preparing
tender cuts of meat and poultry.
The benefi ts of convection roasting, include:
•
As much as 25% faster cooking than standard
Roasting/
Baking
•
Rich, golden browning
*Roasting times are approximate and may vary depending on the
shape of the meat. They are based on thawed meats.
**Stuffed turkey requires additional roasting time. The minimum safe
temperature for stuffi ng in poultry is 165° F
Convection Roast
Quick and Easy Cooking Tips:
Converting from standard bake
to convection roast
•
DO NOT change recipe temperature.
• Use
roasting times in chart at right.
Oven Modes
Figure 12: Convection Roast
Table 5: Convection Roast Chart
For Best Results:
• Use
the same temperature as indicated in the
recipe.
•
Check doneness early as roasting time may
decrease by as much as 25%. Refer to convection
roast chart for examples.
•
Do not cover meat or use cooking bags.
• Use
the broil pan and grid provided with the oven
for roasting. A low-sided, uncovered pan can also
be used.
•
Use a meat thermometer to determine the internal
temperature of the meat.
• If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the
meat to prevent overbrowning.
• Let
meat stand covered with foil 10-15 minutes
after removing from the oven.
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Operating the Oven
C60T266A4 12/1/06 16:51 Página 13
