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Cookin
Modes
27'
CONVECTION ROASTING
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This mode is best for cooking tender cuts of beef, lamb, pork and poultry. Use this mode
when cooking speed is desired. The Convection Roasting gently browns the exterior
and seals in the juices. Convection roasting uses the hidden bake element, the hidden
convection element, the broil element and a fan to circulate the oven's heat evenly and
continuously within the oven. The oven can be programmed for Convection Roasting at
any temperature
between 170°F to 550°F with a default temperature of 350°R
Convection Roasting Tips:
, Use the broiler pan and grid, and the roasting rack (Figure 1). The broiler
pan will catch grease spills and the grid will help prevent spatters. The
roasting rack will hold the meat.
• Place an oven rack on rack position 2 (next-bottom).
• Make sure the roasting rack is securely seated on the grid in the broiler pan.
The roasting rack fits on the grid allowing the heated air to circulate under the
food for even cooking and helps to increase browning on the underside.
, There is no need to reduce the convection temperature or to use the
Convection Convert feature with this cooking mode.
° DO NOT use the broiler pan without the grid or cover the grid with aluminum foil.
• Always pull the rack out to the stop position before removing food.
, Position food (fat side up) on the roasting rack.
Roasting
Rack "_
To set a Convection
Roast Temperature of 350°F:
1.
Arrange interior oven racks.
L_PP_SR
2.
Select oven by pressing UPPER OVEN evE,.
3.
Press CONVECTION
ROAST_.
4.
Press ,START (],_.
5.
The Cook Time, Timer, End Time and Rapid Preheat features can be set to control
your cooking time (read their sections for directions).
6.
Remove food. Always use oven mitts when removing hot pans from the oven.
7.
Press CANCEL (_
to stop or cancel the Convection Roast feature at any time.
Figure 1
Broiler
Pan
Convection Roastinq Chart
Meat
Weight
Oven Temp
Internal Temp
Min per lb.
Beef
Standing rib roast
4 to 6 Ibs.
350° F
*
25-30
Poultry
Pork
Rib eye roast
4 to 6 Ibs.
350 ° F
*
25-30
Tenderloin roast
2 to 3 Ibs.
400 ° F
*
15-25
Turkey, whole**
12 to 16 Ibs.
325 ° F
180 ° F
8-10
Turkey, whole**
16 to 20 Ibs.
325 ° F
180 ° F
10-15
Turkey, whole**
20 to 24 Ibs.
325 ° F
180 ° F
12-16
Chicken
3 to 4 Ibs.
350-375 ° F
180 ° F
12-16
Ham roast, fresh
4 to 6 Ibs.
325 ° F
160 ° F
30-40
Shoulder blade roast
4 to 6 Ibs.
325 ° F
160 ° F
20-30
Loin
3to 4 Ibs.
325 ° F
160 ° F
20-25
Pre-cooked ham
5 to 7 Ibs.
325 ° F
160 ° F
30-40
* For beef. med rare 145°F, med 160°£ well done 170°F
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to
prevent over browning and dying of the skin.
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