Instruction for Use

9
True Convect Chart
Use the following chart below when convection baking.
Convection Baking and Roasting
Convection baking and roasting can be used for roasting meats
and poultry, or for baking yeast breads and loaf cakes using a
single rack.
During Convection Bake/Roast, the bake and broil elements
cycle on and off in intervals to maintain the oven temperature,
while the fan constantly circulates the hot air.
Reduce recipe temperature by turning the temperature control
knob down 1 temperature setting. See the “Temperature Chart”
in the “Oven and Temperature Control Knobs” section. The cook
time may need to be reduced also.
To Convection Bake and Roast:
Before convection baking and roasting, position the racks
according to the “Positioning Racks and Bakeware” section.
When convection roasting use the grid on top of the broiler pan. It
is not necessary to wait for the oven to preheat before putting in
food, unless it is recommended in the recipe.
1. Turn the Oven control knob to the Convection Bake/Roast
symbol.
2. Turn the Temperature control knob to the desired
temperature.
3. Press OK.
4. Turn both control knobs to OFF when finished cooking.
Convection Baking/Roasting Chart
Use the following chart below when convection roasting meats
and poultry.
*Do not stuff poultry when convection roasting.
FOOD RACK
POSITION
OVEN TEMP. TOTAL TIME
(min.)
Cookies 2 320°F (160°C) 10-12
Cakes 2 340°F (170°C) 30-35
Pies 2 400°F (200°C) 45-50
Convection bake/roast symbol
A. Grid
B. Broiler pan
A
B
FOOD/RACK
POSITION
COOK TIME
(minutes
per 1 lb)
OVEN TEMP. INTERNAL
FOOD TEMP.
Veal, Rack Position 1
Loin, Rib,
Rump Roast
medium
well-done
25-35
30-40
340°F/360°F
(170°C/180°C)
160°F (71°C)
170°F (77°C)
Pork, Rack Position 1
Loin Roast
(boneless)
Shoulder
Roast
30-40
35-40
340°F/360°F
(170°C/180°C)
340°F/360°F
(170°C/180°C)
170°F (77°C)
170°F (77°C)
Ham, Rack Position 1
Fresh
(uncooked)
Fully Cooked
25-35
15-20
300°F (150°C)
300°F (150°C)
170°F (77°C)
170°F (77°C)
Lamb, Rack Position 1
Leg, Shoulder
Roast
medium
well-done
25-30
30-35
300°F (150°C) 160°F (71°C)
170°F (77°C)
Beef, Rack Position 1
Rib Roast
rare
medium
well-done
Rib Roast
(boneless)
rare
medium
well-done
Rump, Sirloin
Tip Roast
rare
medium
well-done
Meat Loaf
20-25
25-30
30-35
22-25
27-30
32-35
20-25
25-30
30-35
20-25
300°F (150°C)
300°F (150°C)
300°F (150°C)
320°F (160°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
170°F (77°C)
Chicken, Rack Position 1*
Whole
3-5 lbs
(1.5-2.2 kg)
5-7 lbs
(2.2-3.1 kg)
20-25
15-20
400°F (200°C)
400°F (200°C)
185°F (85°C)
185°F (85°C)
Turkey, Rack Position 1*
13 lbs and
under (5.85 kg) 10-15 300°F (150°C) 185°F (85°C)
Cornish Game Hens, Rack Position 1*
1-1.5 lbs
(0.5-0.7 kg) 50-60 320°F (160°C) 185°F (85°C)