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28
Setting Oven Controls
Roasting recommendations
Roasting rack instructions
When preparing meats for convection roasting, you
may use the broiler pan, insert and the roasting
rack supplied with your appliance. The broiler pan
will catch grease spills and the insert will help
prevent grease splatters. The roasting rack fits on
top of the insert allowing the heated air to circulate
under the food for even cooking and helps to
increase browning on the underside.
1. Place oven rack on bottom or next to the
bottom oven rack position.
2. Place the insert on the broiler pan.
3. Make sure the roasting rack is securely seated
on top of the insert. Do not use the broiler pan
without the insert. Do not cover the insert with
aluminum foil.
4. Position food (fat side up) on the roasting rack.
-Fig. 1-
5. Place prepared food on oven rack in the oven.
Meat
Beef
Poultry
Pork
* For beef: med rare 145°F, med 160°F, well done 170°F
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of the skin.
Standing rib roast
Rib eye roast
Tenderloin roast
Turkey, whole**
Turkey, whole**
Turkey, whole**
Chicken
Ham roast, fresh
Shoulder blade roast
Loin
Pre-cooked ham
Convection Roasting Chart
Weight
Oven temp
4 to 6 lbs.
350°F
4 to 6 lbs.
350°F
2 to 3 lbs.
400°F
12 to 16 lbs.
325°F
16 to 20 lbs.
325°F
20 to 24 lbs.
325°F
3 to 4 lbs.
350°F - 375°F
4 to 6 lbs.
325°F
4 to 6 lbs.
325°F
3 to 4 lbs.
325°F
5 to 7 lbs.
325°F
Roasting rack
Internal temp
Minute per lb.
*
25-30
*
25-30
*
15-25
180°F
8-10
180°F
10-15
180°F
12-16
180°F
12-16
160°F
30-40
160°F
20-30
160°F
20-25
160°F
30-40
Insert
Broil pan
Fig. 1
Fig. 2
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