CONVECTION ROASTING
cooked in a convection oven are dark brown on the outside and
and juicy on the inside. In most cases, cooking time will be less
when using the Convection Roast feature. Sometimes cooking time is
reduced by 10 minutes per hour.
To make sure the meat is cooked the way you want it, we recommend
using the temperature probe provided with the oven.
The special roasting rack and broiler pan allow heated air to circulate over
and under the meat. This allows the meat to brown on all sides.
Adapting Recipes for Convection Roasting
Use the temperature recommended in the Convection
Use the special roasting rack with the broiler pan
Roasting Guide.
and grid.
Preheating is not necessary.
For more information on adapting recipes, see the
Check foods for doneness at the minimum
Convection Cookbook.
suggested time.
Convection Roasting Rack
Roasting rack
Roasts or poultry should be cooked on the lowest
shelf position (A) on the offset shelf.
When you are convection roasting you will use the
pan and grid and the special roasting rack.
Post
. pan is used to catch grease spills and the grid
is used to prevent grease spatters. The rack holds
the meat.
Grid
This rack allows the heated air to circulate under
the meat and increase browning on the underside
of the meat or poultry.
1. Place the offset shelf in the lowest shelf
position (A).
2. Place the grid on the broiler pan and put the
roasting rack over them making sure the posts on
the roasting rack fit into the holes in the broiler pan.
3. Place the meat on the special roasting rack.
See the Regular Roasting with the Probe section
pan
to insert the probe correctly.
NOTE: It is important that the broiler pan and
grid be used with the roasting rack for best
convection roasting results.
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