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Convection Roast
(on some models)
Convection roasting can be used for roasting meats and poultry.
During convection roasting, the broil, convect, and CleanBake™
elements will cycle on and off in intervals to maintain oven
temperature, while the fan circulates the hot air.
If the oven door is opened during convection roasting, the fan
turns off immediately when the door is opened and turns on
immediately when the door is closed. Bake, broil, and convect
elements will turn off approximately 30 seconds after the door is
opened. They will turn on again approximately 30 seconds after
the door is closed.
To Convection Roast:
Before convection roasting, position racks according to the
“Positioning Racks and Bakeware” section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol indicates which oven is chosen.
2. Touch CONVECT ROAST.
3. Touch the number keys to choose whether or not to convert
the recipe.
4. If “1: Yes” has been selected, you will see screen with “easy
convect roast.” Touch the number keys to enter a
temperature. The convection roast range can be set between
170°F and 550°F (77°C and 288°C).
Then touch the number keys to enter a cook time. The cook
time will automatically be adjusted to 80% of the time
entered, and the adjusted cook time will appear on the
display, but temperature will not be adjusted.
5. If “2: No” has been selected, Convect Roast will continue
without conversion. Then touch the number keys to enter a
temperature.
6. Touch START.
A long chime will sound.
The set oven temperature will appear on the oven display
until the oven is turned off.
7. Touch CANCEL for the selected oven when finished cooking.
CONVECTION ROASTING CHART
*Do not stuff poultry when convection roasting.
A.Broil element
B.Convection fan
C.Bake element
C
B
A
FOOD/RACK
POSITION
COOK TIME
(min. per
1 lb [454 g])
OVEN TEMP. INTERNAL
FOOD TEMP.
Beef, Rack Position 2
Rib Roast
rare
medium
well-done
Rib Roast
(boneless)
rare
medium
well-done
Rump,
Sirloin Tip
Roast
rare
medium
well-done
20-25
25-30
30-35
22-25
27-30
32-35
20-25
25-30
30-35
325°F (162°C)
325°F (162°C)
325°F (162°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium
well-done
25-35
30-40
325°F (162°C) 160°F (71°C)
170°F (77°C)
Pork, Rack Position 2
Loin Roast
(boneless)
Shoulder
Roast
20-25
20-30
325°F (162°C)
325°F (162°C)
160°F-170°F
(71°C-77°C)
160°F-170°F
(71°C-77°C)
Ham, Rack Position 1 rollout or 2
Fresh
(uncooked)
Fully Cooked
30-40
15-25
300°F (149°C)
300°F (149°C)
160°F (71°C)
160°F (71°C)
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium
well-done
25-30
30-35
325°F (162°C) 160°F (71°C)
170°F (77°C)
Chicken*, Rack Position 2
Whole
3-5 lbs
(1.5-2.2 kg)
5-7 lbs
(2.2-3.1 kg)
16-20
15-25
350/375°F
(176/190°C)
350/375°F
(176/190°C)
180°F (82°C)
180°F (82°C)
Turkey*, Rack Positions 1 rollout or 2
13 lbs and
under
(5.85 kg)
Over 13 lbs
(5.85 kg)
7-15
8-18
325°F (162°C)
325°F (162°C)
180°F (82°C)
180°F (82°C)