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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 (some models) 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 breast to
prevent overbrowning.
• Let meat stand covered with foil 10-15 minutes after
removing from the oven.
Oven Modes -Convection Roast
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.