To Convection
Bake:
Before convection
baking, position racks according to the
"Positioning
Racks and Bakeware" section.
1. Press CONVECT BAKE.
Press the number pads to enter a temperature other than
325°F (163°C). The convection
bake range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START.
"Lo °'' will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the oven temperature reaches 170°F (77°C), the oven
display will show the actual oven temperature
until the set
point is reached.
When the set temperature
is reached one preheat completion
tone will sound if tones are turned on.
3. Press OFF when finished cooking.
Convection roasting can be used for roasting meats and poultry,
or for baking yeast breads and loaf cakes using a single rack.
During convection
roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature,
while the fan
constantly circulates the hot air.
If the oven door is opened during convection
roasting, the
convection fan will turn off immediately and the bake element will
turn off within 2 minutes. They will come back on once the door is
closed.
•
Reduce recipe temperature
25°F (14°C). The cook time may
need to be reduced also.
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.
Use the roasting rack on top of the broiler pan and grid. This
holds the food above the grid and allows air to circulate
completely around all surfaces.
2.
A. Roasting rack
B. Broiler grid
C. Broil pan
Press CONVECT ROAST.
Press the number pads to enter a temperature other than
325°F (163°C). The convection
roast range can be set
between 170°F and 500°F (77°C and 260°C).
Press START.
"Lo °'' will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the oven temperature reaches 170°F (77°C), the oven
display will show the actual oven temperature
until the set
point is reached.
When the set temperature
is reached, one preheat
completion tone will sound if tones are turned on.
3. Press OFF when finished cooking.
CONVECTION
ROASTING CHART
FOOD/
COOKTIME
OVEN TEMP.
INTERNAL
RACK
(rain. per
FOOD
POSITION
1 Ib [454 g]}
TEMP.
Beef, Rack Position 2
Rib Roast
rare
20-25
medium
25-30
300°F (149°C)
well-done
30-35
Rib Roast
(boneless)
rare
22-25
medium
27-30
300°F (149°C)
well-done
32-35
Rump,
Sirloin Tip
Roast
rare
20-25
300°F (149°C)
medium
25-30
well-done
30-35
Meat Loaf
20-25
325°F (163°C)
140°F (60°C)
160°F (71 °C)
170°F (77°0)
140°F (60°C)
160°F (71 °C)
170°F (77°0)
140°F (60°0)
160°F (71 °C)
170°F (77°0)
165°F (74°0)
Veal, Rack Position
2
Loin, Rib,
Rump
Roast
medium
25-35
325°F (163°C)
160°F (71 °C)
well-done
30-40
170°F (77°C)
Pork, Rack Position
2
Loin Roast
30-40
325°F (163°C)
160°F-170°F
(boneless)
(71 °C-77°C)
Shoulder
35-40
325°F (163°C)
160°F-170°F
Roast
(71 °C-77 °C)
Ham, Rack Position
2
Fresh
25-35
300°F (149°C)
160°F (71 °C)
(uncooked)
Fully
15-20
300°F (149°C)
160°F (71°C)
Cooked
Lamb, Rack Position
2
Leg,
Shoulder
Roast
medium
25-30
300°F (149°C)
160°F (71 °C)
well-done
30-35
170°F (77°C)
Chicken*,
Rack Position
2
Whole
3-5 Ibs
20-25
325°F (163°C)
180°F (82°C)
(1.5-2.2 kg)
5-7 Ibs
15-20
325°F (163°C)
180°F (82°C)
(2.2-3.1 kg)
2O