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Figure 1
Cooking Modes
CONVECTION ROASTING
This mode is best for cooking tender cuts of beef, lamb, pork and poultry. Use this mode
when cooking speed is desired. The Convection Roasting gently browns the exterior
and seals in the juices. Convection roasting uses the hidden bake element, the hidden
convection element, the broil element and a fan to circulate the oven’s heat evenly and
continuously within the oven. The oven can be programmed for Convection Roasting at
any temperature between 170°F to 550°F with a default temperature of 350°F.
Convection Roasting Tips:
• Use the broiler pan and grid, and the roasting rack (Figure 1). The broiler pan will catch
grease spills and the grid will help prevent spatters. The roasting rack will
hold the meat.
• Place an oven rack on rack position 2 (next-bottom).
• Make sure the roasting rack is securely seated on the grid in the broiler pan.
The roasting rack fi ts on the grid allowing the heated air to circulate under the
food for even cooking and helps to increase browning on the underside.
• There is no need to reduce the convection temperature or to use the
Convection Convert feature with this cooking mode.
• DO NOT use the broiler pan without the grid or cover the grid with aluminum foil.
• Always pull the rack out to the stop position before removing food.
• Position food (fat side up) on the roasting rack.
To set a Convection Roast Temperature of 350°F:
1. Arrange interior oven racks.
2. Select oven by pressing UPPER OVEN
UPPER
OVEN
.
3. Press CONVECTION ROAST .
4. Press START .
5. The Cook Time, Timer, End Time and Rapid Preheat features can be set to control
your cooking time (read their sections for directions).
6. Remove food. Always use oven mitts when removing hot pans from the oven.
7. Press CANCEL to stop or cancel the Convection Roast feature at any time.
* 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 over browning and dying of the skin.
Convection Roasting Chart
Meat Weight Oven Temp Internal Temp Min per lb.
Beef Standing rib roast 4 to 6 lbs. 350° F * 25-30
Rib eye roast 4 to 6 lbs. 350° F * 25-30
Tenderloin roast 2 to 3 lbs. 400° F * 15-25
Poultry Turkey, whole** 12 to 16 lbs. 325° F 180° F 8-10
Turkey, whole** 16 to 20 lbs. 325° F 180° F 10-15
Turkey, whole** 20 to 24 lbs. 325° F 180° F 12-16
Chicken 3 to 4 lbs. 350-375° F 180° F 12-16
Pork Ham roast, fresh 4 to 6 lbs. 325° F 160° F 30-40
Shoulder blade roast 4 to 6 lbs. 325° F 160° F 20-30
Loin 3 to 4 lbs. 325° F 160° F 20-25
Pre-cooked ham 5 to 7 lbs. 325° F 160° F 30-40
Roasting
Rack
Grid
Broiler
Pan