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Table 6: Convection Broiling Chart
Food
Item / Thickness
Pork
Pork chops (1 1/4" or more)
Sausage - fresh
a. Convection broiling times are approximate and may vary slightly. Times are based on cooking with a pre-
heated broil element.
Convection Roast
Table 7: Convection Roast Chart
Meats
Beef
Rib roast
Rib eye roast (boneless)
Rump, eye, tip, sirloin (boneless)
Tenderloin roast
Pork
Loin roast (boneless or bone in)
Shoulder
Poultry
Chicken - whole
Turkey - unstuffed
Turkey - unstuffed
Turkey - unstuffed
Turkey breast
Cornish hen
Lamb
Half leg
Whole leg
Rack
Position
4
4
Convection Roast uses heat from the top and
bottom elements as well as heat circulated by
the convection fan. The Convection Roast
mode is well suited to preparing tender cuts of
meat and poultry.
The benefits of Convection Roasting, include:
•
As much as 25% faster cooking than stan-
dard Roasting/ Baking
•
Rich, golden browning
For Best Results:
•
Use the same temperature as indicated in the recipe.
•
Check doneness early as roasting time may decrease by as much as 25%.
Refer to Convection Roast Chart for examples.
•
Do not cover meat or use cooking bags.
•
Use the broil pan and grid provided with the range for roasting. A low-sided,
uncovered pan can also be used.
•
Use a meat thermometer to determine the internal temperature of the meat.
•
If the meat is browned to your liking, but is not yet done, a small strip of foil
can be placed over the meat to prevent overbrowning.
•
Let meat stand covered with foil 10-15 minutes after removing from the
oven.
Weight
Item
(lbs.)
4-6
4-6
3-6
2-3
5-8
3-6
3-4
12-15
b
16-20
b
21-25
b
3-8
1-1 1/2
3-4
6-8
Getting the Most Out of Your Appliance
Internal
Broil
o
Setting
Temp. (
F)
high
160
high
160
Oven Temp.
Roasting Time
o
(
F)
(min. per lb.)
325
25-32
28-32
325
24-32
27-32
325
25-30
28-32
425
15-25
350
15-25
350
20-30
375
14-20
325
10-14
325
9-13
325
6-10
325
20-25
350
45-75 (total time)
325
30-35
25-30
325
25-30
30-35
Time Side 1
Time Side 2
a
(min.)
(min.)
7-9
6-8
5-7
3-5
Internal Temp.
a
o
(
F)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160
160
180
180
180
180
170
180
160 (medium)
170 (well)
160 (medium)
170 (well)
English 31
a
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