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Setting Oven
Controls
Setting
Convection
Roast
Convection
roast
is best for cooking
tender
cuts of beef, lamb,
pork, and poultry.
Convection
roasting
gently
browns
the
exterior
and seals in the juices by using the bake element,
convection
element,
broil element,
and fan to circulate
the heat
evenly
and continuously
within
the oven.
_Should
an oven fire occur, do not open oven
door, turn off the oven. If the fire continues,
throw
baking
soda
on the fire or use a fire extinguisher.
Do not put water
or flour
on
the fire. Flour may be explosive,
and water
can cause a grease
fire to spread
and cause personal
injury.
Convection
roasting
tips:
•
Use a broiler
pan and grid,
as well as a roasting
rack (avail-
able
by mail order).
The broiler
pan will catch grease
drip-
pings, and the grid will help prevent
spatters.
The roasting
rack will hold the meat. Make
sure the roasting
rack is
securely
seated
on the grid in the broiler
pan. Do not use
the broiler
pan without
the grid. Pull the rack out to the stop
position
before
removing
food.
Position food (fat side up) on
the roasting
rack
•
Do not cover insert with
aluminum
foil.
To set oven for convection
roasting =
1.
Place meat on roasting
rack and place
in oven.
2.
Turn oven mode
selector
to Conv Roast.
3.
Turn oven temperature
selector
to desired
roasting
tempera-
ture.
Note:
Preheating
the oven for convection
roasting
is not neces-
sary. At this time you may want to set a timer
as a reminder
for
checking
food.
Table 1:
Meat
Beef
Do not open the oven door often.
Doing
so will reduce
the
temperature
in the oven and may increase
the cooking
time
necessary
for best results.
Convection
roasting
temperature
and time recommendations
Weight
Oven
Temp
Standing
rib roast*
4 to 6 lb.
Rib eye roast*
4 to 6 lb.
350°F
(177°C)
"160°F
(71°C)
Tenderloin
roast
2 to 3 lb.
400°F
(204°C)
"160°F
(71°C)
Poultry
Turkey whole**
12 to 16 lb.
325°F (163°C)
180°F (82°C)
Turkey whole**
16 to 20 Ib
325°F (163°C)
180°F (82°C)
Turkey whole**
20 to 24 lb.
325°F (163°C)
180°F (82°C)
Chicken
3 to 4 lb.
350°F-375°F
(177°C-191°C)
180°F (82°C)
Pork
Ham roast, fresh
4 to 6 lb.
325°F (163°C)
160°F (71°C)
Shoulder
blade
roast
4 to 6 lb.
325°F
(163°C)
160°F (71°C)
Loin
3 to 4 lb.
325°F
(163°C)
160°F (71°C)
Pre-cooked
ham
5 to 7 lb.
325°F
(163°C)
160°F (71°C)
Internal
Temp
350°F
(177°C)
"160°F
(71°C)
Minutes
per lb.
25-30
25-30
15-25
8-10
10-15
12-16
12-16
30-40
20-30
20-25
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 poisoning
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 (77°C) ** Stuffed turkey requires additional
roasting time. Shield legs and breast with foil to pre-
vent over browning
and drying of the skin.
_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.
Important:
When
roasting
chicken
use the flat rack in position
2
for best results. To prevent
food
from contacting
the broil
element
and to prevent
grease
splattering,
do not use the
roasting
rack when broiling.
Figure 16:
Convection
roasting
rack positions
15
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