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CONVECTION ROAST
Convection Roast uses heat from the top and bottom
elements as well as heat circulated by the convection fan:
The Convection Roast mode is well suited to preparing
tender cuts of meat and poultry.
The benefits of Convection Roasting, include:
•
As much as 25% faster cooking than standard
Roasting/Baking
•
Rich, golden browning
For Best Results:
•
Use the same temperature as indicated in the recipe.
•
Check doneness early as roasting time may decrease
by as much as 25%. Refer to Convection Roast Chart
for examples.
•
Do not cover meat or use cooking bags.
•
Use the broil pan and grid provided with the range
for roasting. A low-sided, uncovered pan can also be
used.
•
Use the probe or a meat thermometer to determine
the internal temperature of the meat.
•
If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the
browned area to prevent overbrowning.
•
Let meat stand covered with foil 10-15 minutes after
removing from the oven
Oven Modes -Convection Roast
B
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*Roasting times are approximate and may vary depending on
the shape of the meat. They are based on thawed meats.
**Stuffed turkey requires additional roasting time. The
minimum safe temperature for stuffing in poultry is 165°F.
Convection Roast Chart
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English •
15
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