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OVEN CONTROLS
Convection Roast
Convection roast combines a cook cycle with the convec-
tion fan and element to rapidly roast meats and poultry.
Heated air circulates around the meat from all sides, seal-
ing in juices and flavors.
Meats cooked with this feature are crispy and brown on the
outside while staying moist inside.
Before roasting
See "Convection roasting temperature and
time recommendations"
Important:
•
Do not use the broiler pan without the insert.
•
Do not cover the broil pan or insert with aluminum foil;
the exposed grease could ignite.
24
as listed in
Table
2.
To use convection roast at a temperature of 350°F
(177°C):
1. Place oven rack on the bottom or next to the bottom
oven rack position (1).
2. Place the meat on the broiler pan and insert. Make sure
the insert is securely seated on top of the broiler pan.
Do not use the broiler pan without the insert.
3. Place meat (fat side up) on insert
4. Place prepared food on oven rack and slide into oven.
5. Close the door.
6. Press the convect key twice. Roast will appear in the
display.
7. Press start.
8. When cooking is completed or to cancel convection
roast press off.
Figure 24: Rack positions
8
7
6
5
4
3
2
1
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