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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 stan-
dard 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 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 meat to prevent overbrowning.
• Let meat stand covered with foil 10-15 minutes after removing from the oven.
* Roasting times are approximate and may vary depending on shape of the meat.
** Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.
Dehydrate
(some models)
The dehydrate mode dries with heat from a third
element behind the back wall of the oven. The
heat is circulated throughout the oven by the
convection fan. Use dehydrate to dry and/or pre-
serve foods such as fruits, vegetables and herbs.
This mode holds an optimum low temperature
(100° F - 160° F) while circulating the heated air
to slowly remove moisture. The oven will stay on
for 48 hours before shutting off automatically.
Table 7: Convection Roast Chart
Meats Item
Weight
(lbs.)
Oven Temp.*
(
o
F)
Roasting Time*
(min. per lb.)
Internal Temp.
(
o
F)
Beef Rib roast
Rib eye roast (boneless)
Rump, eye, tip, sirloin (boneless)
Tenderloin roast
4-6
4-6
3-6
2-3
325
325
325
425
25-32
28-32
24-32
27-32
25-30
28-32
15-25
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
Pork Loin roast (boneless or bone in)
Shoulder
5-8
3-6
350
350
15-25
20-30
160
160
Poultry Chicken - whole
Turkey - unstuffed**
Turkey - unstuffed**
Turkey - unstuffed**
Turkey breast
Cornish hen
3-4
12-15
16-20
21-25
3-8
1-1 1/2
375
325
325
325
325
350
14-20
10-14
9-13
6-10
20-25
45-75 (total time)
180
180
180
180
170
180
Lamb Half leg
Whole leg
3-4
6-8
325
325
30-35
25-30
25-30
30-35
160 (medium)
170 (well)
160 (medium)
170 (well)