Full Product Manual

43
CONVECTION ROAST
The Convection Roast mode uses heat from both upper and lower elements
and hot air movement from the convection fan to enhance cooking efficiency
and evenness across multiple racks. Heated air circulates around the food
from all sides, sealing in juices and flavors.
• Use the 2-piece broil pan, and roast in a low-sided, uncovered pan.
• When roasting whole chickens or turkey, tuck wings behind back and
loosely tie legs with kitchen string.
• Use a meat thermometer to determine the internal doneness.
• Double-check the internal temperature of meat or poultry by inserting
meat thermometer into another position.
• Large food item may need specific areas to be covered with foil (and pan
roasted) during part of the roasting to prevent over-browning.
• The minimum safe temperature for stuffing in poultry is 165°F (75°C).
• After removing the item from the oven, cover loosely with foil for 10 to 15
minutes before carving if necessary to increase the final foodstuff
temperature by 5°F to 10°F (3°C to 6°C).
Convection Roasting Chart
FOOD ITEM
WT
(LB)
RACK
POS.
CONV ROAST
TEMP.
SETTING
°F (°C)
INTERNAL
FOOD
TEMP.
°F (°C)
TIME
(MIN/
LB)
Beef
Rib Roast
Medium Rare
Medium
Rib Eye Roast
Medium Rare
Medium
Rump, Eye, Tip, Sirloin
Medium Rare
Medium
Tenderloin Roast
Medium Rare
4-6
4-6
3-6
2-3
3
3
3
3
325 (160)
325 (160)
325 (160)
400 (205)
145 (63)
160 (71)
145 (63)
160 (71)
145 (63)
160 (71)
145 (63)
16-20
18-22
16-20
18-22
16-20
18-22
15-20