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Operating Instructions ( Convection Roas t )
USING THE CONVECTION ROAST:
Convection Roast uses the broil and convection heating elements.
1. Press upper or lower
Conv. Roast. Press the number keys to set a convection roast
temperature from 100°F to 550°F.
2.
Conv. Roast, Preheat and On will be displayed.The actual temperature in the oven will be
displayed until it reaches the set temperature.When it reaches it’s set temperature it will chime
once and the words
On and Preheat will go out.The oven is now ready to cook.The word On
will be displayed whenever the oven requires more heat to stay at it’s set temperature.
Note: During Convection Roast, if the oven door is
open the oven will not heat.The word
On may
appear in the display, but this only indicates the
oven is below temperature, and will resume
normal operation when the door is closed.
You may
Bake, Broil, Convection Bake ,or
Convection Roast in both ovens (of a double
oven) at the same time.
Setting less than 200°F – If the oven is set to an
operating temperature less than 200°F, then during
preheat the hidden bake, hidden convection, and outer
broil elements will operate, as will the convection motor.
After preheat only the hidden convection element,
hidden bake element, and convection motor are used.
Setting moe than 200°F – If the oven is set to an operating temperature of 200°F or more, then
during and after preheat, the hidden convection element, inner and outer broil elements will operate,
as will the convection motor.The oven cooling motors may turn off and on automatically when in
convection roast.The cooling motor will run after the oven has been turned off until it is cooled down.
Note: Please refer to the Temperature guidelines from FSIS on page 9 when roasting meat.
CONVECTION
FAN
HIDDEN
CONVECTION
ELEMENT
COOLING
FAN
VENTS
DURING CONVECTION ROAST
CONCEALED
BROIL
ELEMENT
903-fig 09
CONVECTION ROAST:
If you prefer you can roast meats more quickly using the convection Roast mode. Keep in
mind that conventional bake is best for less tender meats requiring a longer, moist heat
method of cooking and also any meat cooked in a browning bag, or covered roasting pans.
• Use meat roasting charts in standard cookbooks for recommended times and temperatures.
• Preheating is not necessary.
• For best results use with the food probe.
• Place the roast fat side up to allow for self basting during the roasting.
• Since meats continue to cook after being removed from the oven, remove the roast when it
reaches a temperature of 5° to 10° less than the desired temperature and cover for 15 to 20
minutes. It will also slice nicer after the waiting time.
• For poultry, be sure the meat is thawed completely. Due to the structure of poultry, partially
thawed or frozen poultry will cook unevenly.