Kenmore 970C4250 Use & Care Manual page 27

Setting Convection Roast
The Convection Roast function combines a cook cycle with the
convection fan to roast meats and poultry. Meats cooked using
the Convection Roast function will be juicier, and poultry will be
crisp on the outside while staying tender and moist on the inside.
Convection Roast may be set for any oven temperature
between 170°F (77°C) and 550°F (288°C).
If an oven fire occurs, turn the oven off and do
not open the door. Opening the door will feed oxygen to the
fire. If the fire continues, you can throw baking soda on the fire
or use a Class B/C fire extinguisher. Do not put water or flour
on the fire. Flour can be explosive and water can cause a
grease fire to spread possibly causing personal injury.
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.
Convection roasting tips:
• If the oven door is opened when any convection function is
active, the convection fan will stop rotating until the oven
door is closed.
• Carefully follow your recipe's temperature and time recom-
mendations or refer to the convection roast recommenda-
tions for additional information.
Meat
Beef Standing rib roast*
Rib eye roast*
Tenderloin roast
Poultry Turkey whole**
Turkey whole**
Turkey whole**
Chicken
Pork Ham roast, fresh
Shoulder blade roast
Loin
Pre-cooked ham
* 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 tempera-
ture recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC)** Stuffed turkey requires
additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin.
Weight Oven Temp
4 to 6 lb. 350°F (177ºC)
4 to 6 lb. 350°F (177ºC)
2 to 3 lb. 400°F (204ºC)
12 to 16 lb. 325°F (163ºC)
16 to 20 lb 325°F (163ºC)
20 to 24 lb. 325°F (163ºC)
3 to 4 lb. 350°F-375°F (177ºC-191ºC)*
4 to 6 lb. 325°F (163ºC)
4 to 6 lb. 325°F (163ºC)
3 to 4 lb. 325°F (163ºC)
5 to 7 lb. 325°F (163ºC)
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• Do not open the oven door too often, doing so will release
heat and extend the cooking time of most food.
• It is not recommended to roast chicken on a roasting rack.
Use a deep pan instead.
• Roast food on the lowest rack of the oven.
• Preheating is not necessary when roasting foods using
Convection Roast. Since Convection Roast cooks food faster,
reduce the cook time by 25% from the recommended cook
time of your recipe. If necessary, increase cooking time until
the desired doneness is obtained.
• The broiler pan will catch grease drippings, and the grid
will help prevent splatters. The roasting rack will hold the
meat. Use the offset rack on rack position 1.
• Do not cover foods when dry roasting because this will
prevent the meat from browning properly.
To set Convection Roast with a default oven set temperature
of 350°F:
1. Press Convect three times. ROAST will appear in the
display.
2. Press START.
To cancel Convection Roast at any time, press STOP.
Internal Temp
*160ºF (71ºC)
*160ºF (71ºC)
*160ºF (71ºC)
180°F (82ºC)
180°F (82ºC)
180°F (82ºC)
180°F (82ºC)
160°F (71ºC)
160°F (71ºC)
160°F (71ºC)
160°F (71ºC)
Oven Controls
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