Full Product Manual

44
CONVECTION BAKE
The Convection Bake mode uses heat from the lower heating element
primarily and the upper heating element and hot air movement from the
convection fan to enhance cooking efficiency and evenness across multiple
racks. Reduce recipe baking temperatures by 25°F (15°C).
• For best results, foods should be cooked uncovered, in low-sided pans to
take advantage of the forced air circulation. Use shiny aluminum pans for
best results unless otherwise specified.
• Heatproof glass or ceramic can be used. Reduce temperature by another
25°F (15°C) when using heatproof glass dishes for a total reduction of
50°F (30°C).
FOOD ITEM
WT
(LB)
RACK
POS.
CONV ROAST
TEMP.
SETTING
°F (°C)
INTERNAL
FOOD
TEMP.
°F (°C)
TIME
(MIN/
LB)
Pork
Loin Roast - Medium
Shoulder - Medium
5-8
3-6
3
3
350 (175)
350 (175)
160 (71)
160 (71)
16-20
20-25
Poultry
Chicken Whole
Turkey (unstuffed)
Turkey (unstuffed)
Turkey (unstuffed)
Turkey Breast
Cornish Hen
3-4
12-15
16-20
21-25
3-8
1-1½"
3
2
2
2
2
3
375 (190)
325 (160)
325 (160)
325 (160)
325 (160)
350 (175)
180 (82)
180 (82)
180 (82)
180 (82)
170 (77)
180 (82)
18-21
10-14
9-11
6-10
15-20
45-75
Lamb
Half Leg
Medium
Well Done
Whole Leg
Medium
Well Done
3-4
6-8
3
2
325 (160)
325 (160)
160 (71)
170 (77)
160 (71)
170 (77)
22-27
28-33
22-27
28-33