Advertisement
Setting Oven Controls
Convection
Roast
Convection
roast
combines
a cook
cycle
with
the convection
fan
and element
to rapidly
roast
meats
and
poultry.
Heated
air circulates
around
the meat
from
all sides,
sealing
in
juices
and flavors.
Meats
cooked
with
this feature
are crispy
brown
on the outside
while
staying
moist
on the inside.
In
addition,
there
is no need
to reduce
the oven temperature
when
using
convection
roast.
Convection
roast
may
be set with
the following
options:
°
Cook
time
or cook
time
with
delay
start
The following
temperature
settings apply
to convection
roast:
*
Factory auto-start
default:
350°F/177°C
° Minimum:
170°F / 77°C
° Maximum:
550°F / 288°C
Benefits of convection roast:
° Superior
multiple
oven rack performance.
° Some foods cool< up 25 to 30% faster, saving time and
energy.
°
No special
pans or bakeware
required.
For best
results
°
Preheating
is not necessary
for
most
meats
and
poultry.
°
Be sure to carefully
follow
your
recipe's
temperature
and
time
recommendations
or refer
to the convection
roast
chart
for additional
information.
Do not cover foods when dry roasting
- this will prevent
the meat from browning
properly.
Since Conv Roast cooks food faster, reduce the cool< time
by 25% from the recommended
cook time of your recipe
(check the food at this time). If necessary, increase cook
time until the desired
doneness is obtained.
See
example
below to set convection
roast to start
immediately
with the auto-suggest
(default)
setting:
1.
Press CONV
ROAST
If needed, use numeric
keypads
to enter a different
oven
tern peratu re.
2.
Press START
Once
START is pressed
the oven will
begin
heating.
NOTE
You may press STOP any time when setting the control or
during
the cooking
process.
Roasting rack instructions
For best results when broiling,
use a broil pan with broil
_an insert designed
to drain the fat from the food and help
avoid spatter and reduce smoking. To purchase them, call
Sears at 1-800-4-MY-HOME
(1-800-469-4663)
and order a
broiler pan with roasting
rack kit. The broiler pan will catch
grease spills and the insert will help prevent grease splatters.
The roasting
rack fits on top of the insert allowing
the
heated air to circulate
under the food for even cooking
and
helps to increase browning
on the underside.
1.
Place oven rack on bottom
or next to the bottom
oven
rack position.
2.
Place the insert on the broiler pan.
3.
Make sure the roasting rack is securely seated on top of
the insert. Do not use the broiler pan without
the insert.
Do not cover the insert with aluminum
foil.
4.
Position food (fat side up) on the roasting rack.
-Fig. 1-
5.
Place prepared
food on oven rack in the oven.
rack
Broil pan
Meat
Beef
Poultry
Po r k
Weight
Standing
rib roast
4 to 6 Ibs.
Rib eye roast
4 to 6 Ibs.
Tenderloin
roast
2 to 3 Ibs.
Turkey, whole _
12 to 16 Ibs.
Turkey, whole _
16 to 20 Ibs.
Turkey, whole _
20 to 24 Ibs.
Oven letup
Infernal
letup
Minute
per lb.
350°F
_
25-30
350°F
_
25-30
400°F
_
15-25
325°F
180°F
8-10
325°F
180°F
10-15
325°F
180°F
12-16
350°F - 375°F
180°F
12-16
325 ° F
160 °F
30-40
325 ° F
160 °F
20-30
325 ° F
160 °F
20-25
325 ° F
160 °F
30-40
Chicken
3 to 4 Ibs.
Ham roast, fresh
4 to 6 Ibs.
Shoulder
blade
roast
4 to 6 Ibs.
Loin
3 to 4 Ibs.
Pre-cooked
ham
5 to 7 Ibs.
For beef: med rare 145°F, med 160°F, well done 170°F
_ Stuffed turkey requires additional
roasting time. Shield legs and breast with foil to prevent overbrowning
and drying of the skin.
2O
Advertisement
