Convection Roast - Maytag W10276986B Use And Care Manual

Convection Roast

A
B
C
A. Broil heat
B. Convection fan
C. Bake heat
Convection roasting can be used for roasting meats and poultry,
or for baking yeast breads and loaf cakes using a single rack.
During convection roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature, while the fan
constantly circulates the hot air.
If the oven door is opened during convection roasting, the broil
element and fan will turn off immediately and the bake element
will turn off in 2 minutes. They will come back on once the door is
closed.
Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
To Convection Roast:
Before convection roasting, position racks according to the
"Positioning Racks and Bakeware" section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe.
For best results, it is recommended you use a roasting rack when
Convect Roast. This allows air to circulate completely around all
surfaces of the food.
If you would to purchase a Broiler Pan/Roasting Rack Kit, it may
be ordered. See "Assistance or Service" section to order. Ask for
Part Number W10123240.
1. On double ovens only, press UPPER OVEN.
The cavity symbol will flash indicating which oven was
chosen. The left cavity symbol is the upper oven; the right
cavity symbol is the lower oven.
2. Press CONVECT ROAST.
Press the number pads to enter a temperature other than
300°F (150°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
3. Press START.
"Lo°" will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing in
5° increments.
When the set temperature is reached, if on, one tone will
sound.
4. Press CANCEL or UPPER CANCEL when finished cooking.
CONVECTION ROASTING CHART
FOOD/RACK COOK TIME
POSITION (min. per
1 lb [454 g])
Beef, Rack Position 2
Rib Roast
rare 20-25
medium 25-30
well-done 30-35
Rib Roast
(boneless)
rare 22-25
medium 27-30
well-done 32-35
Rump,
Sirloin Tip
Roast
rare 20-25
medium 25-30
well-done 30-35
Meat Loaf 20-25
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium 25-35
well-done 30-40
Pork, Rack Position 2
Loin Roast 30-40
(boneless)
Shoulder 35-40
Roast
Ham, Rack Position 2
Fresh 25-35
(uncooked)
Fully Cooked 15-20
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium 25-30
well-done 30-35
Chicken*, Rack Position 2
Whole
3-5 lbs 20-25
(1.5-2.2 kg)
5-7 lbs 15-20
(2.2-3.1 kg)
Turkey*, Rack Positions 1 or 2
13 lbs and 10-15
under
(5.85 kg)
Over 13 lbs 10-12
(5.85 kg)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 lbs 50-60
(0.5-0.7 kg)
*Do not stuff poultry when convection roasting.
OVEN TEMP. INTERNAL
FOOD TEMP.
140°F (60°C)
300°F (149°C) 160°F (71°C)
170°F (77°C)
140°F (60°C)
300°F (149°C) 160°F (71°C)
170°F (77°C)
140°F (60°C)
300°F (149°C) 160°F (71°C)
170°F (77°C)
325°F (163°C) 165°F (74°C)
325°F (163°C) 160°F (71°C)
170°F (77°C)
325°F (163°C) 160°F-170°F
(71°C-77°C)
325°F (163°C) 160°F-170°F
(71°C-77°C)
300°F (149°C) 160°F (71°C)
300°F (149°C) 160°F (71°C)
300°F (149°C) 160°F (71°C)
170°F (77°C)
325°F (163°C) 180°F (82°C)
325°F (163°C) 180°F (82°C)
300°F (149°C) 180°F (82°C)
300°F (149°C) 180°F (82°C)
325°F (163°C) 180°F (82°C)
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