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Convection Baking and Roasting
During convection baking or roasting, the bake and broil
elements cycle on and off in intervals to maintain the oven
temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection baking or roasting,
the bake and broil elements and fan will turn off immediately.
They will come back on once the door is closed.
Reduce recipe temperature 25°F (15°C). The cook time may need
to be reduced also.
To Convection Bake or Roast:
Before convection baking or roasting, position the racks
according to the “Positioning Racks and Bakeware” section.
When roasting with CONVECT, use the roasting rack on top of
the broiler pan and grid. It is not necessary to wait for the oven to
preheat before putting in food, unless it is recommended in the
recipe.
On double oven models only, be sure to set the correct controls
for the oven (upper or lower) you want to use.
1. Turn the SELECTOR knob to CONVECT. The display will read
300°F (150°C).
2. Turn the SET knob to desired temperature. The convection
roast range can be set between 170°F and 500°F (80°C and
260°C).
3. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the OFF position when finished
cooking.
Convection Roasting Chart
Use the following chart below when convection roasting meats
and poultry.
A. Broil element
B. Convection fan
C. Bake element
A. Roasting rack
B. Broiler grid
C. Broiler pan
A
C
B
A
B
C
Food/Rack
Position
Cook Time
(minutes
per 1 lb)
Oven
Temperature
Internal
Food
Temperature
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
Meat Loaf
20-25
25-30
30-35
22-25
27-30
32-35
20-25
25-30
30-35
20-25
300°F (150°C)
300°F (150°C)
300°F (150°C)
325°F (160°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)
170°F (77°C)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium
well-done
25-35
30-40
325°F (160°C) 160°F (71°C)
170°F (77°C)
Pork, Rack Position 2
Loin Roast
(boneless)
Shoulder Roast
30-40
35-40
325°F (160°C)
325°F (160°C)
170°F (77°C)
170°F (77°C)
Ham, Rack Position 2
Fresh
(uncooked)
Fully Cooked
25-35
15-20
300°F (150°C)
300°F (150°C)
170°F (77°C)
170°F (77°C)
Lamb, Rack Position 2
Leg, Shoulder
Roast
medium
well-done
25-30
30-35
300°F (150°C) 160°F (71°C)
170°F (77°C)