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Idiomas disponibles
Idiomas disponibles
Convection Roast
Convection roast uses heat from the top and bottom
elements as well as heat circulated by the convection
fan:
Figure 12: Convection Roast
The convection roast mode is well suited for preparing
tender cuts of meat and poultry.
The benefi ts of convection roasting, include:
•
As much as 25% faster cooking than standard
Roasting/ Baking
•
Rich, golden browning
For Best Results:
•
Use the same temperature as indicated in the
recipe.
•
Check doneness early as roasting time may
decrease by as much as 25%. Refer to convection
roast chart for examples.
•
Do not cover meat or use cooking bags.
•
Use the broil pan and grid provided with the oven
for roasting. A low-sided, uncovered pan can also
be used.
•
Use a meat thermometer to determine the internal
temperature of the meat.
•
If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the
meat to prevent overbrowning.
•
Let meat stand covered with foil 10-15 minutes
after removing from the oven.
Quick and Easy Cooking Tips:
Converting from standard bake
to convection roast
•
DO NOT change recipe temperature.
•
Use roasting times in chart at right.
Operating the Oven
Oven Modes
Table 5: Convection Roast Chart
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*Roasting times are approximate and may vary depending on the
shape of the meat. They are based on thawed meats.
**Stuffed turkey requires additional roasting time. The minimum safe
temperature for stuffi ng in poultry is 165° F
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English • 11
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