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CONVECTION ROAST
Convection Roast uses heat from the bottom burner 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
Page 15
Convection Roast Chart
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*Roasting times are approximate and may vary depending on the shape
of the meat.
**Stuffed turkey requires additional roasting time. The minimum safe
temperature for stuffing in poultry is 165°F.
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