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Cooking Modes
CONVECTION ROASTING
This mode is best for cooking tender cuts of beef, lamb, park and poultry. Use this mode when
cooking speed is desired. The Convection Roasting gently browns the exterior and seals in
the juices. Convection roasting uses the hidden bake element, the hidden convection
element, the broil element and a fan to circulate the oven's heat evenly and continuously within
the oven. The temperature probe can be used in this cooking mode. The oven can be
programmed for Convection Roasting at any temperature between 170°F to 550°F with a
default temperature of 350°F.
Convection Roasting Tips:
• Use the broiler pan and grid, and the roasting rack (Figure 1). The broiler pan will catch
grease spills and the grid will help prevent spatters. The roasting rack will hold the meat.
• Place an oven rack on rack position 2 (next-bottom).
• Make sure the roasting rack is securely seated on the grid in the broiler pan. The roasting
rack fits on the grid allowing the heated air to circulate under the food for even cooking and
helps to increase browning on the underside.
• There is no need to reduce the convection temperature or to use the
Convection Convert feature with this cooking mode.
• DO NOT use the broiler pan without the grid or cover the grid with aluminum foil.
• Always pull the rack out to the stop position before removing food.
• Position food (fat side up) on the roasting rack.
To set a Convection Roast Temperature of 350°F:
1. Arrange interior oven racks.
2. Press OVEN
OVEN
to light up the available cooking modes pads.
3. Press CONVECTION ROAST .
4. Press START .
5. The Temperature Probe, Cook Time, Timer, End Time and Rapid Preheat
features can be set to control your cooking time (read their sections for directions).
6. Remove food. Always use oven mitts when removing hot pans from the oven.
7. Press CANCEL to stop or cancel the Convection Roast feature at any time.
Roasting
Rack
Grid
Broiler Pan
Figure 1
* For beef: med rare 145°F, med 160°F, well done 170°F
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to
prevent overbrowning and dying of the skin.
Convection Roasting Chart
Meat Weight Oven Temp Internal Temp Min per lb.
Beef Standing rib roast 4 to 6 lbs. 350° F * 25-30
Rib eye roast 4 to 6 lbs. 350° F * 25-30
Tenderloin roast 2 to 3 lbs. 400° F * 15-25
Poultry Turkey, whole** 12 to 16 lbs. 325° F 180° F 8-10
Turkey, whole** 16 to 20 lbs. 325° F 180° F 10-15
Turkey, whole** 20 to 24 lbs. 325° F 180° F 12-16
Chicken 3 to 4 lbs. 350-375° F 180° F 12-16
Pork Ham roast, freah 4 to 6 lbs. 325° F 160° F 30-40
Shoulder blade roast 4 to 6 lbs. 325° F 160° F 20-30
Loin 3 to 4 lbs. 325° F 160° F 20-25
Pre-cooked ham 5 to 7 lbs. 325° F 160° F 30-40
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