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• 1
1
epO
C
onvection roast uses heat
f
rom the to
p
and bottom
e
l
ements as we
ll
as
h
eat circu
l
ate
d
by
t
h
e convection
fa
n
:
The convection roast mode is well suited for preparing
tender cuts of meat and poultry.
The benefi ts of convection roasting, include
:
•
As much as 25%
f
aster cookin
g
than standard
Roasting/ Bakin
g
• Ric
h
,
g
o
ld
en
b
rownin
g
*
Roasting times are approximate an
d
may vary
d
epen
d
ing on t
h
e
s
ha
p
e o
f
the meat. The
y
are based on thawed meats
.
*
*Stu
ff
ed turkey requires additional roasting time. The minimum sa
f
e
t
emperature
f
or stu
ffi
ng in poultry is 165°
F
C
onvection Roas
t
Q
uick and Easy Cookin
g
Tips
:
C
onverting
f
rom standard bak
e
t
o
c
o
nvect
io
n r
o
as
t
•
DO NOT c
h
ange recipe temperature
.
•
Use roastin
g
times in c
h
art at ri
gh
t
.
Oven Mo
d
e
s
Figure 12: Convection Roast
Table 5: Convection Roast Chart
F
o
r Best Res
u
lts
:
• Use t
h
e same tem
p
erature as in
d
icate
d
in t
h
e
rec
i
pe
.
• Check doneness early as roastin
g
time may
decrease b
y
as much as 25%. Re
f
er to convection
roast chart for examples
.
• Do not cover meat or use cookin
g
ba
g
s
.
• Use t
h
e
b
roi
l
pan an
d
gri
d
provi
d
e
d
wit
h
t
h
e oven
f
or roastin
g
. A low-sided, uncovered pan can also
b
e
u
se
d.
• Use a meat t
h
ermometer to
d
etermine t
h
e interna
l
temperature of the meat
.
• I
f
the meat is browned to your likin
g
, but is not yet
done, a small stri
p
o
f
f
oil can be
p
laced over the
meat to prevent over
b
rownin
g.
• Let me
a
t st
a
n
d
c
o
vere
d
with
fo
il 1
0
-1
5
min
u
tes
a
f
ter removing
f
rom the oven
.
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Operating the Oven
C60T266A4 12/1/06 16:51 Página 13