Advertisement
Lower Oven Operating
Instructions
(co.ti.uea)
CONVECTION
ROAST
Convection
roast
combines
a cool< cycle
with
the convection
fans
and
element
to rapidly
roast
meats
and
poultry.
Heated
air circulates
around
the meat
from
all sides,
sealing
in
juices
and flavors.
Meats
cooked
with
this feature
are crispy
brown
on the outside
while
staying
moist
on the inside.
In
addition,
there
is no need
to reduce
the oven temperature
when
using
convection
roast.
Convection
roast
may
be set with
the following
options:
°
Cool< time
or cook
time
with
delay
start
The following
temperature
settings apply
to convection
roast:
*
Factory auto-start
default:
350°F/177°C
* Minimum:
170°F / 76°C
° Maximum:
550°F / 288°C
Benefits of convection
roast:
° Some foods cool< up 25 to 30% faster, saving time and
energy.
°
No special
pans or bakeware
required.
For best results
°
Preheating
is not necessary
for most meats and poultry.
°
Place food items using the recommended
rack positions
for the type of food
being prepared.
• When
placing
multiple
food items in the oven allow 2-4"
(5-10cm) of space between
the food items for proper
air
circulation.
°
Be sure to carefully
follow
your
recipe's
temperature
and
time
recommendations
or refer
to the convection
roast
chart
for additional
information.
See
example
below to set convection
roast to start
immediately
with the auto-suggest
(default)
setting:
1.
Press CONV
ROAST
2.
Press START
Once START is pressed the oven will begin heating.
NOTE
You may press STOP any time when setting the control or
during
the cooking
process.
Poultry
Po r k
Weight
Standing
rib roast
4 to 6 Ibs.
Rib eye roast
4 to 6 Ibs.
Tenderloin
roast
2 to 3 Ibs.
Turkey, whole _
12 to 16 Ibs.
Turkey, whole _
16 to 20 Ibs.
Turkey, whole _
20 to 24 Ibs.
Chicken
3 to 4 Ibs.
Oven letup
Internal
letup
Minute
per lb.
350°F
_
25-30
350°F
:_
25-30
400°F
_
15-25
325°F
180°F
8-10
325°F
180°F
10-15
325°F
180°F
12-16
350°F - 375°F
180°F
12-16
325 ° F
160 °F
30-40
325 ° F
160 °F
20-30
325 ° F
160 °F
20-25
325 ° F
160 °F
30-40
Ham roast, fresh
4 to 6 Ibs.
Shoulder
blade
roast
4 to 6 Ibs.
Loin
3 to 4 Ibs.
Pre-cooked
ham
5 to 7 Ibs.
For beef: reed rare 145°F, reed 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.
31
Advertisement
