A
B
A. Broil element
B. Convection fan
C. Bake element
Convection roasting can be used for roasting meats and poultry.
During convection roasting, the broil, convect, and CleanBake TM
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
FOOD/RACK COOK TIME OVEN TEMP. INTERNAL
POSITION (min. per FOOD TEMP.
1 Ib [454 g])
Beef, Rack Position 2
Rib Roast
rare 20-25 140°F (60°C)
medium 25-30 325°F (162°C) 160°F (71°C)
well-done 30-35 170°F (77°C)
Rib Roast
(boneless)
rare 22-25 140°F (60°C)
medium 27-30 325°F (162°C) 160°F (71°C)
well-done 32-35 170°F (77°C)
Rump,
Sirloin Tip
Roast
rare 20-25 325°F (162°C) 140°F (60°C)
medium 25-30 160°F (71°C)
well-done 30-35 170°F (77°C)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium 25-35 325°F (162°C) 160°F (71 °C)
well-done 30-40 170°F (77°C)
Pork, Rack Position 2
Loin Roast 20-25 325°F (162°C) 160°F-170°F
(boneless) (71°C-77°C)
Shoulder 20-30 325°F (162°C) 160°F-170°F
Roast (71°C-77°C)
Ham, Rack Position 1 rollout or 2
Fresh 30-40 300°F (149°C) 160°F (71°C)
(uncooked)
Fully Cooked 15-25 300°F (149°C) 160°F (71°C)
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium 25-30 325°F (162°C) 160°F (71°C)
well-done 30-35 170°F (77°C)
Chicken*, Rack Position 2
Whole
3-5 Ibs 16-20 350/375°F 180°F (82°C)
(1.5-2.2 kg) (176/190°C)
5-7 Ibs 15-25 350/375°F 180°F (82°C)
(2.2-3.1 kg) (176/190°C)
Turkey*, Rack Positions 1 rollout or 2
13 Ibs and 7-15 325°F (162°C)
under
(5.85 kg)
Over 13 Ibs 8-18
(5.85 kg)
180°F (82°C)
325°F (162°C) 180°F (82°C)
*Do not stuff poultry when convection roasting.
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