Kenmore Sears 95955 Use And Care Safety Manual page 15

CONVECTION COOKING (continued)
WHAT IS CONVECTION ROASTING?
During Convection Roasting, the heat comes from the
top element and the fan circulates the heated air evenly
around the food, sealing the juices inside the meat
while creating a golden brown exterior.
Ideal uses for Convection Roasting:
Large, tender cuts of meat, uncovered,
Using pans with low sides, allowing the heated air to
move around the meat.
When Convection Roasting, the meat cooked in the
Convection Oven Is dark brown on the outside and
tender and juicy on the inside. In most cases, cooking
time will be less when using the Convection Roast
feature.
To adapt recipes for convection roasting, use the rec-
ommended roasting temperature. Preheating is not
necessary. Check foods at the end of suggested time.
You may choose to cook longer.
USING THE BROILER PAN AND GRID:
When Convection Roasting, you should use the Broiler
Pan and Grid that came with your range. The pan Is used
to catch grease spills and the grid is used to prevent
grease spatters.
BROILER GRID
PAN
FOR PROPER USE OF THE BROILER PAN AND
GRID:
1. Place the flat rack in position 1.
2. Place the meat on the broiler grid.
TO SET CONV ROAST:
1. Press CONV ROAST pad.
2. Press the UP or DOWN arrow pad to select
the desired temperature.
The oven will start to heat automatically. In approxl-
mstely 60 seconds, the display will show the actual
oven temperature. The temperature will continue to
Increase until your selected temperature is reached
and a tone will sound.
3. When roasting is complete, press the
CLEAR/OFF pad to return the display to the
time of day.
CONVECTION ROASTING GUIDE
IINTERNAL
JIEAT TEMP
MEATS MIN./LB. OV.TEMP.
BEEF Rib, Med.
Boneless Rib 24-28 325°F 160°F
Top Sirloin Well
(3 to 5 Ibs.) 28-32 325°F 170°F
PORK Roast
(3 1o 5 Ibs.) 23-27 325°F 170°F
HAM Canned, Butt, 14-18 325°F 140°F
Shank
(3 to 5 Ibs.
fully cooked)
POULTRY Whole Chicken 15-20 325_F 180°-186°F
(2 1/2 1o (in thigh)
3 1/2 Ibs.)
Turkey, whole* 8-11 325°F 180°'185°F
Unsluned
(10 to 16 Ibs.)
Unstuffed 7-10 325°F
(18 to 24 Ibs.)
Turkey Breast 16-19 325°F
(4 to 6 Ibs.)
*Stuffed poultry generally requires 30-45 minutes addi-
tional roasting time.
To suit your preference on browning, you may shield
legs and breasts with foil to prevent over-browning and
drying of skin.
tThe U.S. Department of Agriculture says "Rare beef is
popular, but you should know that cooking it only to
140°F means some food poisoning organisms may
survive." (Source: Safe Food Book-Your Kitchen Guide.
USDA Rev. June 1985)
14 NEOVC76