tender and juicy on the inside. In most cases, cooking time will be less
when using the Convection Roast feature. Sometimes cooking time is
reduced by 10 minutes per hour.
To make sure the meat is cooked the way you want it, we recommend
using the temperature probe provided with the oven.
The special roasting rack and pan allow heated air to circulate over
and under the meat. This allows the meat to brown on all sides.
Adapting Recipes for Convection Roasting
Use the temperature recommended in the Convection
Preheating is not necessary.
Check foods for doneness at the minimum
Convection Roasting Rack
Roasts or poultry should be cooked on the lowest
shelf position (A) on the offset shelf.
The pan is used to catch grease spills and the grid
is used to prevent grease spatters. The rack holds
This rack allows the heated air to circulate under
the meat and increase browning on the underside
of the meat or poultry.
1. Place the offset shelf in the lowest shelf position (A).
CAUTION: When you are using the offset shelf in
the lowest position (A), you will need to use caution
when pulling the rack out. We recommend that you
pull the shelf out several inches and then, using 2 pot
holders, pull the shelf out by holding the sides of it.
The shelf is low and you could be burned if you place
your hand in the middle of the shelf and pull all the
2. Place the broiler pan and grid on the roasting stand.
Place the roasting rack on the stand.
3. Place the meat on the special roasting rack. .
See the Convection Roasting with the Probe section
to insert the probe correctly.
NOTE: It is important that the broiler pan and grid
be used with the roasting rack and stand for best
convection roasting results.
Use the special roasting rack with the broiler pan
For more information on adapting recipes, see the