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3. Press ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the OFF position when finished.
In a convection
oven, the fan-circulated
hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (15°O to 30°C), and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
•
It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
•
Keep heat loss to a minimum by opening the oven door only
when necessary.
•
Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
•
Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.
•
Use a meat thermometer
or the temperature
probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.
A
B
C
A. Broil element
B. Convection
fan
C. Bake element
During convection
baking or roasting, the bake and broil
elements cycle on and off in intervals to maintain the oven
temperature,
while the fan constantly circulates the hot air.
If the oven door is opened during convection
baking or roasting,
the bake and broil elements and fan will turn off immediately.
They will come back on once the door is closed.
Reduce recipe temperature 25°F (15°C). The cook time may need
to be reduced also.
To Convection
Bake or Roast:
Before convection
baking or roasting, position the racks
according to the "Positioning
Racks and Bakeware" section.
When roasting with CONVECT, use the roasting rack on top of
the broiler pan and grid. It is not necessary to wait for the oven to
preheat before putting in food, unless it is recommended
in the
recipe.
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A. Roasting rack
B. Broiler grid
C. Broiler pan
On double oven models only, be sure to set the correct controls
for the oven (upper or lower) you want to use.
1. Turn the SELECTOR knob to CONVECT. The display will read
300°F (150°C).
2. Turn the SET knob to desired temperature.
The convection
roast range can be set between 170°F and 500°F (80°C and
260°C).
3. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the OFF position when finished
cooking.
Convection
Roasting Chart
Use the following chart below when convection roasting meats
and poultry.
Food/Rack
Cook Time
Oven
Internal Food
Position
(minutes
Temperature
Temperature
per 1 Ib)
Beef, Rack Position 2
Rib Roast
rare
20-25
140°F (60°C)
medium
25-30
300°F (150°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
300°F (150°C)
160°F (71°C)
well-done
32-35
170°F (77°C)
Rump, Sirloin
Tip Roast
rare
20-25
140°F (60°C)
medium
25-30
300°F (150°C)
160°F (71°C)
well-done
30-35
170°F (77°C)
Meat Loaf
20-25
325°F (160°C)
170°F (77°C)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium
25-35
325°F (160°C)
160°F (71°C)
well-done
30-40
170°F (77°C)
Pork, Rack Position 2
Loin Roast
(boneless)
30-40
325°F (160°C)
170°F (77°C)
Shoulder
Roast
35-40
325°F (160°C)
170°F (77°C)
Ham, Rack Position 2
Fresh
(uncooked)
25-35
300°F (150°C)
170°F (77°C)
Fully Cooked
15-20
300°F (150°C)
170°F (77°C)