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CONVECTION ROASTING
Meats cooked in a convection oven are dark brown on
the outside and tender and juicy on the inside. In most
cases, cooking time will be less when using the
Convection Roast feature. Sometimes cooking time is
reduced by 10 minutes per hour.
To make sure the meat is cooked the way you want it,
using the temperature probe provided with the oven.
The special roasting rack allows heated air to circulate
over and under the meat. This allows the meat to
brown on all sides.
NOTE:
• Use the temperature recommended in the
Convection Roasting Guide.
• Preheating is not necessary.
• Check foods for doneness at the minimum
suggested time.
• Use the special roasting rack with the broiler pan
and grid.
Convection Roasting Rack
Roasts or poultry should be cooked on the lowest
shelf position (A).
When you are convection roasting you will use the
broiler pan and grid and the special roasting rack.
The pan is used to catch grease spills and the grid
is used to prevent grease spatters. The rack holds
the meat.
1. Place the shelf in the lowest shelf position (A).
2. Place the grid on the broiler pan and put the
roasting rack over them making sure the posts on
the roasting rack fit into the holes in the broiler pan.
3. Place the meat on the special roasting rack.
See the Roasting with the Probe section to insert the
probe correctly.
NOTE: It is important that the broiler pan and
grid be used with the roasting rack for best
convection roasting results.
Roasting rack
Post
Grid
Broiler pan