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SMW Oven Care and Use Manual Lower Oven Operation
Convection Roast Techniques
CONVECTION ROAST MODE
The heat for convection roasting comes from the
third element at the back of the oven and from the
lower bake element. This mode uses a fan, surrounded
by the element, to circulate the heat throughout the
oven. The combination of bottom heat and convection
heat produces a deeper, brown roast and crispier
poultry skin than Bake. This accelerated air movement
allows for roasting at a 25° to 50°F
(14º to 28ºC)
temperature reduction from a standard bake setting.
Generally speaking, the longer the cooking time the
greater the time savings.
General Guidelines
• Use low-sided pans for roasting. Allow as much
of the circulating heat as possible to reach the
food without restriction by high-sided pans.
• The 2-piece broil pan is suitable for Convection
Roast.
• Cook only tender cuts of meats listed above in
this mode. Other less-tender cuts of meat
benefit from long, slow, moist cooking in a covered
pan.
• See Convection Roasting Charts on Pages 42 and
43.
Meats Recommended for Convection Roast
Mode:
Beef Roasts
Lamb
Poultry - Turkey, Chicken, Cornish Game
Hens
Pork Roasts
Veal Roasts
Page 41