15
Safety Instructions
Operating Instructions
Care and Cleaning
Installation Instructions
Tr
oubleshooting T
ips
Customer Ser
vice
Convection Roasting
Adapting Recipes for Convection Roasting
Use the temperature recommended in the Convection
Roasting Guide. Generally you will need to reduce the
temperature by 25˚F. depending on the type of food being
cooked.
Preheating is not necessary for foods that take more than
15 minutes to cook.
Check foods for doneness at the minimum suggested time.
Use the special roasting rack with the broiler pan and grid.
Convection Roasting Rack
Roasts or poultry should be cooked on the lowest shelf
position (A) on the straight shelf.
When you are convection roasting you will use the
broiler pan and grid and the special roasting rack.
The
pan is used to catch grease spills and the grid is used
to prevent grease spatters. The rack holds the meat.
The rack allows the heated air to circulate under the
meat and increase browning on the underside of the
meat or poultry.
1. Place the straight shelf in the lowest shelf position (A).
2. Place the roasting rack on the broiler pan and grid.
3. Place the meat on the special roasting rack.
See the Roasting
with the Probe
section to insert the
probe correctly (on
some models only).
NOTE:
It is
important that the
broiler pan and
grid be used with
the roasting rack
for best convection
roasting results.
Broiler Pan and grid
Roasting Rack
CONVECTION ROASTING GUIDE
Meats
Minutes/Lb.
Oven Temp. (˚F)
Internal Temp. (˚F)
Beef
Rib, Boneless Rib,
Rare
20 - 24
325˚
140˚†
Top Sirloin
(3 to 5 lbs.)
Medium
24 - 28
325˚
160˚
Well
28 - 32
325˚
170˚
Beef Tenderloin
Rare
10 - 14
325˚
140˚†
Medium
14 - 18
325˚
160˚
Roast
(2 1/2 to 3 lbs.)
Chuck, Rump
35 - 45
300˚
170˚
Pork
Bone-in, Boneless
(3 to 5 lbs.)
23 - 27
325˚
170˚
Chops
2 chops
30 - 35 total
325˚
170˚
(1/2 to 1-inch thick)
4 chops
35 - 40 total
325˚
170˚
6 chops
40 - 45 total
325˚
170˚
Ham
Canned, Butt, Shank
(3 to 5 lbs. fully cooked)
14 - 18
325˚
140˚
Lamb
Bone-in, Boneless
Medium
17 - 20
325˚
160˚
(3 to 5 lbs.)
Well
20 - 24
325˚
170˚
Seafood
Fish,
whole (3 to 5 lbs.)
30 - 40 total
400˚
Lobster Tails
(6 to 8 oz. each)
20 - 25 total
350˚
Poultry
Whole Chicken
24 - 26
350˚
180˚ - 185˚
(2 1/2 to 3 1/2 lbs.)
Cornish Hens
Unstuffed (1 to 1 1/2 lbs.)
50 - 55 total
350˚
180˚ - 185˚
Stuffed (1 to 1 1/2 lbs.)
55 - 60 total
350˚
180˚ - 185˚
Duckling
(4 to 5 lbs.)
24 - 26
325˚
180˚ - 185˚
Turkey,
whole*
Unstuffed (10 to 16 lbs.)
8 - 11
325˚
180˚ - 185˚
Turkey Breast
(4 to 6 lbs.)
16 - 19
325˚
170˚
* Stuffed birds generally require 30 - 45 minutes additional roasting time. Shield legs and breast with foil to prevent over browning and drying of skin. Birds over 16
lbs. are more evenly cooked through when not cooked on convection roast.
† Cooking rare beef to only 140˚F means some food poisoning organisms may survive.