Techniques and Recipes
Convection Roast Mode
ROASTING IN MOMENTS
In Convection Roast, an even and enveloping heat produces deep browning
and crisping in less time than normal roasting. An unstued 25-pound turkey
in Convection Roast set to 350°F may cook in as little as two and a half hours—
about half the time you are used to. In this mode, most of the heat comes from
the two fans and two heating elements in back of the oven, circulating evenly
throughout the oven cavity, with some also coming from the broil element. It
is saturating, powerful heat for delicious roasting results.
CONVECTION ROAST MODE REVIEW
– Best for single rack cooking, producing
even browning from the broil element
– Food cooks more evenly and quickly
– Deeper browning and crisping for more
delicious flavor
– Ideal for a whole turkey, prime rib,
mixed root vegetables
– Temperature probe may be used
CONVECTION ROAST
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