22
Oven Controls
Setting Convection Roast
The Convection Roast function combines a cook cycle with the
convection fan to roast meats and poultry. Meats cooked using
the Convection Roast function will be juicier, and poultry will be
crisp on the outside while staying tender and moist on the inside.
Convection Roast may be set for any oven temperature
between 170°F (77°C) and 550°F (288°C).
If an oven fire occurs, turn the oven off and do
not open the door. Use a Class B/C fire extinguisher. Do not put
water or flour on the fire. Flour can be explosive and water can
cause a grease fire to spread possibly causing personal injury.
Do not use the broiler pan without the insert. A
roasting rack (some models) can be used when convection
roasting. Do not cover the broil pan or insert with aluminum foil;
the exposed grease could ignite.
Convection roasting tips:
•
If the oven door is opened when any convection function is
active, the convection fan will stop rotating until the oven
door is closed.
•
Carefully follow your recipe’s temperature and time recom-
mendations or refer to the convection roast recommenda-
tions for additional information.
•
Do not open the oven door too often, doing so will release
heat and extend the cooking time of most food.
•
Roast food on the lowest rack of the oven.
•
Preheating is not necessary when roasting foods using
Convection Roast. Since Convection Roast cooks food faster,
the cook time may be reduced up to 25% of the recom-
mended cook time of your recipe. If necessary, increase
cooking time until the desired doneness is obtained.
•
The broiler pan will catch grease drippings, and the grid
will help prevent splatters. The roasting rack will hold the
meat. Use the offset rack on rack position 1if available.
•
Do not cover foods when dry roasting because this will
prevent the meat from browning properly.
To set Convection Roast with a default oven set temperature
of 350°F:
1.
Press
Convec Roast
.
2.
Press
START
.
To cancel Convection Roast at any time, press
STOP
.
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 poison-
ing organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is
145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC)
**
Stuffed turkey requires additional roasting time. Shield legs and breast with foil
to prevent over browning and drying of the skin.
