Convection Roasting Rack - GE GRCR3960ZWW Use And Care Manual

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.

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.
Meats
Beef Rib, Boneless Rib,
Top Sirloin (3 to 5 lbs.)
Beef Tenderloin
Roast (2 1/2 to 3 lbs.)
Pork Bone-in, Boneless (3 to 5 lbs.)
Chops
(1/2 to 1-inch thick)
Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked)
Lamb Bone-in, Boneless
(3 to 5 lbs.)
Seafood Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8 oz. each)
Poultry Whole Chicken
(2 1/2 to 3 1/2 lbs.)
Cornish Hens
Duckling (4 to 5 lbs.)
Turkey, whole*
Turkey Breast (4 to 6 lbs.)
* 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.
CONVECTION ROASTING GUIDE
Rare
Medium
Well
Rare
Medium
Chuck, Rump
2 chops
4 chops
6 chops
Medium
Well
Unstuffed (1 to 1 1/2 lbs.)
Stuffed (1 to 1 1/2 lbs.)
Unstuffed (10 to 16 lbs.)
Check foods for doneness at the minimum suggested time.
Use the special roasting rack with the broiler pan and grid.
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.
Minutes/Lb. Oven Temp. (˚F) Internal Temp. (˚F)
20 - 24
24 - 28
28 - 32
10 - 14
14 - 18
35 - 45
23 - 27
30 - 35 total
35 - 40 total
40 - 45 total
14 - 18
17 - 20
20 - 24
30 - 40 total
20 - 25 total
24 - 26
50 - 55 total
55 - 60 total
24 - 26
8 - 11
16 - 19
Roasting Rack
Broiler Pan and grid
325˚ 140˚†
325˚ 160˚
325˚ 170˚
325˚ 140˚†
325˚ 160˚
300˚ 170˚
325˚ 170˚
325˚ 170˚
325˚ 170˚
325˚ 170˚
325˚ 140˚
325˚ 160˚
325˚ 170˚
400˚
350˚
350˚ 180˚ - 185˚
350˚ 180˚ - 185˚
350˚ 180˚ - 185˚
325˚ 180˚ - 185˚
325˚ 180˚ - 185˚
325˚ 170˚
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