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CONVECTION ROASTING CHART
FOOD/
COOKTIME
OVEN TEMP.
INTERNAL
RACK
(min. per
FOOD
POSITION
1 Ib [454 g])
TEMP.
Beef, Rack Position 2
Rib Roast
rare
20-25
medium
25-30
300°F (149°C)
well-done
30-35
Rib Roast
(boneless)
rare
22-25
medium
27-30
300°F (149°C)
well-done
32-35
Rump,
Sirloin Tip
Roast
rare
20-25
300°F (140°C)
medium
25-30
well-done
30-35
Meat
Loaf
20-25
325°F (163°C)
140°F (60°C)
160°F (71 °C)
170°F (77°0)
140°F (60°C)
160°F (71 °C)
170°F (77°0)
140°F (60°0)
160°F (71 °C)
170°F (77°0)
165°F (74°0)
Veal, Rack Position
2
Loin, Rib,
Rump
Roast
medium
25-35
325°F (163°C)
160°F (71 °C)
well-done
30-40
170°F (77°C)
Pork,
Rack Position
2
Loin Roast
30-40
325°F (163°C)
160°F-170°F
(boneless)
(71 °C-77°C)
Shoulder
35-40
325°F (163°C)
160°F-170°F
Roast
(71 °C-77°C)
Ham, Rack
Position
2
Fresh
25-35
300°F (149°C)
160°F (71 °C)
(uncooked)
Fully
15-20
300°F (149°C)
160°F (71°C)
Cooked
Lamb,
Rack
Position
2
Leg,
Shoulder
Roast
medium
25-30
300°F (149°C)
160°F (71 °C)
well-done
30-35
170°F (77°C)
Chicken*,
Rack Position
2
Whole
3-5 Ibs
20-25
325°F (163°C)
180°F (82°C)
(1.5-2.2
kg)
5-7 Ibs
15-20
325°F (163°C)
180°F (82°C)
(2.2-3.1
kg)
FOOD/
COOK TIME
OVEN TEMP.
INTERNAL
RACK
(min.
per
FOOD
POSITION
1 Ib [454 g])
TEMP.
Turkey*,
Rack Positions
1 or 2
13 Ibs and
10-15
300°F (149°C)
180°F (82°C)
under
(5.85 kg)
Over 13 Ibs
10-12
300°F (149°C)
180°F (82°C)
(5.85 kg)
Cornish
Game
Hens*, Rack Position
2 or 3
1-1.5 Ibs
50-60
325°F (163°C)
180°F (82°C)
(0.5-0.7
kg)
*Do not stuff poultry
when convection
roasting.
(O{_,Jn_:'
"_tO<l:''.;
During convection
broiling,
the broil elements
will cycle on and off
in intervals
to maintain
oven temperature,
while the fan constantly
circulates
the hot air.
The temperature
is preset
at 450°F (232°C) on models
with
electronic
oven control
style 1 and 500°F (260°C) on models
with
electronic
oven control
styles 2 and 3, but can be changed
to a
different
temperature.
Cooking
times will vary depending
on the
rack position
and temperature
and may need to be adjusted.
If the oven door is opened
during
convection
broiling,
the fan will
turn off immediately.
The fan will come back on once the door is
closed.
To Convection
Broil:
Before convection
broiling,
see "Broil" section
for general broiling
guidelines.
Position
rack.
Position
food on the unheated
grid on the broiler
pan, then place
it in the center
of the oven rack with the longest
side parallel
to
the door.
Close the door.
1.
Press CONVECT
BROIL.
Press the number
pads to enter a temperature
other than
450°F (260°C) (style 1) or 500°F (260°C) (styles 2 and 3). The
convection
broil range can be set between
300°F and 500°F
(149°C and 260°C).
2.
Press START.
Allow the oven to preheat for 5 minutes.
Style
1: "Lo °'' will appear on the oven display
if the actual
oven temperature
is under 170°F (77°C).
When the oven temperature
reaches
170°F (77°C), the oven
display
will show the actual oven temperature
until the set
point is reached.
Styles
2 and 3: The set oven temperature
will appear on the
oven display
until oven is turned
off.
3.
Press OFF when finished
cooking.
19
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