Operation - Oven
English 23
Convection Roast
Convection Roast uses heat from the top and
bottom elements as well as heat circulated by the
convection fan. The Convection Roast mode is
well suited to preparing tender cuts of meat and
poultry.
The benefits of Convection Roasting, include:
•
As much as 25% faster cooking than stan-
dard Roasting/ Baking
•
Rich, golden browning
For Best Results:
•
Use the same temperature as indicated in the recipe.
•
Check doneness early as roasting time may decrease by as much as 25%.
Refer to Convection Roast Chart for examples.
•
Do not cover meat or use cooking bags.
•
Use the broil pan and grid provided with the range for roasting. A low-sided,
uncovered pan can also be used.
•
Use a meat thermometer to determine the internal temperature of the meat.
•
If the meat is browned to your liking, but is not yet done, a small strip of foil
can be placed over the meat to prevent overbrowning.
•
Let meat stand covered with foil 10-15 minutes after removing from the oven.
Table 5: Broiling Chart
Food
Item / Thickness
Rack
Position
Broil
Setting
Internal
Temp. (
o
F)
Time Side 1
(min)
Time Side 2
(min)
Beef
Steak (3/4” - 1”)
Medium Rare
Medium
Well
Hamburgers (3/4” - 1”) - Well
5
5
5
4
high
high
high
high
145
160
170
160
7-8
8-9
9-11
12-15
6-7
6-9
7-10
7-8
Poultry
Breast (bone in)
4
low
170
18-210
18-19
Pork
Pork chops (1”)
Sausage - fresh
Ham slice (1/2”)
4
3
5
high
high
high
160
160
160
9-10
8-10
3-4
8-9
7-9
2-3
Seafood
Fish filets (1”) buttered
4
low
Cook until
opaque and
flakes easily
6-7
Do Not Turn
Lamb
Chops (1”)
Medium rare
Medium
Well
5
5
5
high
high
high
145
160
170
5-7
8-9
9-11
6-7
6-8
8-9
Bread
Garlic bread (1”) slices
5
high
2-4
