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22
Convection Roast
Convection roast combines a cook cycle with the convection fan
and element to rapidly roast meats and poultry. Heated air cir-
culates around the meat sealing in juices and flavors.
Meats cooked with this feature are crispy and brown on the
outside while staying moist inside. Preheating for convection
roast will not be necessary for most meats and poultry.
See
Table 3, "Convection roasting temperature and time recom-
mendations,"
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 ex-
tinguisher. Do not put water or flour on the fire. Flour can be ex-
plosive and water can cause a grease fire to spread possibly
causing personal injury.
IMPORTANT! The oven Conv Roast light will blink and the
oven will not turn on if the temperature dial is set higher than
500ºF (260ºC).
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.
2. Place the meat on the broiler pan and insert.
3. Make sure the insert is securely seated on top of the broiler
pan. Do not use the broiler pan without the insert.
4. Place meat (fat side up) on insert.
5. Place prepared food on oven rack and slide into oven.
6. Close the door.
7. Turn the function dial to conv roast. The Conv Roast
indicator light will flash
8. Turn the temperature control knob to 350. The Conv Roast
indicator light will remain on but stop flashing. The oven will
begin preheat.
8
9. When cooking is completed or to cancel convection roast
turn the temperature and the selector control knobs to
7
OFF..
6
5
4
3
2
1
Figure 20: Convection roast selection
Setting Oven Controls
(Figure
20)
Bake
Conv Bake
Conv Roast
Broil
Clean
-Lock
-Remove Racks
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