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Operating the Oven
Care and Maintenance
Self Help
Getting Familiar...
Care and Maintenance
Self Help
Self Help
Getting Familiar...
Getting Familiar...
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 benefi ts of convection roasting, include:
•
As much as 25% faster cooking than standard
Roasting/ Baking
•
Rich, golden browning
*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 stuffi ng in poultry is 165° F
Convection Roast
Quick and Easy Cooking Tips:
Converting from standard bake
to convection roast
• DO NOT change recipe temperature.
• Use roasting times in chart at right.
Oven Modes
Figure 12: Convection Roast
Table 5: Convection Roast Chart
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 oven
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.
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