Convection Roasting Tips - Kenmore 911.41779790 Owner's Manual

OPERATION
Convection Roasting Tips
During Convection Roasting, heat
comes from the top element. The
convection fan circulates the heat
evenly around the food.
Meats cooked in a convection oven are
dark brown or1the outside and tender
arid juicy on the inside. In most cases
cooking time wilt be less when using the
Convection Roast feature.
Use the recommended roasting
temperature. Preheating is not necessary.
Check foods at the minimum suggested
timerecomrriended on the chart below_
¥0Li'i'naychoose to Cook longer, = -.
When you are Convection Roasting,you
should use the broiler pan and grid that
came with yournew Oven. The pan iS:
Used to catch grease spills and the grid
is used to prevent grease splatters:
To use the Pan and Grid
and grid,
CONVECTION ROASTING GUIDE
Meats
Beef
Pc_rk
Ham
Poultr
Rib, Boneless rib, Top Sirloin
(3 tO 5 Ibs.) Medium
Well
Roast (3 tO 5 Ibs.)
Canned, Butt, Shank
(3 to 5 Ibs. fully cooked)
Whole Chicken
(2 i/2 to 3 1/2 Ibs.)
Turkey, whole* (18-24 lba.)
Unstuffed (10 to 16 Ibs,)
Turkey Breast (4 to 6 Ibs.)
a. Place the rack in the lowest rack
position.
b, Place the meat on the broiler pan
MinJIb. Temp. (°F)
24-28 325 =
28-32 325 °
123.27 325 °
14-! 8 325 °
24-26 325 °
8-11 325 °
7-10 325 °
16-19 325 °
:i
Shield legs and breast
with foil to prevent
over-browning and
drying of skin.
The U.S. Department
of Agriculture says
"Rare beef is popular,
but you Should know
thatcooking meats to
only 140°F (rare)
means that some
poisoning organisms
may survive." (Source:
Safe Food Book-Your
Kitchen Guide. USDA
Rev. June 1985)
*Stuffed birds generally require 30-45 minutes additional
roasting time.
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