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Convection Roasting
Wall Oven
Convection Roasting is good for roasting large
tender cuts of meat, uncovered.
Turn the Oven Mode knob to
CONVECTION ROAST.
Using the Temperature knob, set the desired
temperature, in 25°F increments, from
200°F to 550°F.
The oven and the oven interior lights will
turn on immediately and stay on until and
the oven is turned off.
The convection fan will turn on (after a
short delay), the PREHEAT light will turn
on and 100°F will appear in the display.
(The temperature display will start to
change once the oven temperature
reaches 100°F.) The control will beep
when the oven is preheated—this will
take approximately 10 to 15 minutes.
The PREHEAT light will turn off and
the display will show the set temperature.
Check the food for doneness at the
minimum time on the recipe. Cook longer
if necessary.
Turn the Oven Mode knob and
the Temperature knob to OFF when
convection cooking is finished.
NOTE: A cooling fan will turn on to cool
internal parts. This is normal, and the fan
may continue to run even after the oven is
turned off.
How to set
the oven for
convection
roasting
Oven Mode knob Temperature knob
Convection
roasting
tips
Using the broiler pan and grid provided, heated
air will be circulated over, under and around the
food being roasted. The heated air seals in juices
quickly for a moist and tender interior while, at the
same time, creating a rich golden brown exterior.
When you are convection roasting, it is important
that you use the broiler pan and grid. The pan is
used to catch grease spills and the grid is used to
prevent grease spatters and allow heated air to
circulate under the meat and increase browning
on the underside of the meat or poultry.
• Place the grid on the broiler pan.
Grid
Broiler pan