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Meats cooked in a convection oven are dark brown
on the outside and tender and juicy on the inside.
In most cases, cooking time will be less when using
the Convection Roast feature. Sometimes cooking
time is reduced by 10 minutes per hour.
To make sure the meat is cooked the way you want
it, we recommend using the temperature probe
provided with the oven. Your double oven has a probe
in the upper oven only.
The special roasting rack and pan allow heated air
to circulate over and under the meat. This allows the
meat to brown on all sides.
Adapting Recipes for Convection Roasting
Use the temperature recommended
in the Convection Roasting Guide.
Preheating is not necessary.
Convection Roasting Rack
Roasts or poultry should be cooked on the lowest
shelf position (A) on the offset shelf.
When you are convection roasting you will use the
broiler pan and grid and the special roasting rack.
The pan is used to catch grease spills and the grid
is used to prevent grease spatters. The rack holds
the meat.
This rack allows the heated air to circulate under
the meat and increase browning on the underside
of the meat or poultry.
1. Place the offset shelf in the lowest shelf position (A).
CAUTION: When you are using the offset shelf in
the lowest position (A), you will need to use caution
when pulling the rack out. We recommend that you
pull the shelf out several inches and then, using two
pot holders, pull the shelf out by holding the sides of
it. The shelf is low and you could be burned if you
place your hand in the middle of the shelf and pull dl
the way out.
2. Place the broiler pan and grid on the roasting stand.
Place the roasting rack on the stand.
3. Place the meat on the special roasting rack.
See the Roasting with the Probe section to insert the
probe correctly.
NOTE: It is important that the broiler pan and
grid be used with the roasting rack and stand for
best convection roasting results.
Check foods for doneness at the
minimum suggested time.
Use tie special roasting rack with
the broiler pan and grid.
For more information on
adapting recipes, see the
Convection Cookbook.
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