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Convection Roast Tips and Techniques
• Do not preheat for Convection Roast.
• 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 the 2-piece broil pan for roasting uncovered.
• Use the probe or a meat thermometer to determine the
internal doneness on "END" temperature.
• Double-check the internal temperature of meat or poultry by
inserting meat thermometer into another position.
• Large birds may also need to be covered with foil (and pan
roasted) during a portion of the roasting time to prevent over-
browning.
Quick and easy recipe tips
Converting from standard BAKE to CONVECTION ROAST:
• Temperature does not have to be lowered.
• Roasts, large cuts of meat and poultry generally take 10-
20% less cooking time. Check doneness early.
• Casseroles or pot roasts that are baked covered in
CONVECTION ROAST will cook in about the same amount
of time.
• The minimum safe temperature for stuffing in poultry is 165ºF
(75ºC).
• 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° to 10°F (3° to 6° C).
Cooking times are indicative and also depend on the thickness
and the starting temperature of the meat before cooking.
Convection Broil Tips and Techniques
• Place rack in the required position needed before turning
on the oven.
• Use Convection Broil mode with the oven door closed.
• Do not preheat oven.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see
convection broil chart).
Broiling and convection broiling times are approximate and
may vary slightly.
Cooking times are indicative and also depend on the thickness
and the starting temperature of the meat before cooking.
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Broil Tips and Techniques
• Place rack in the required position needed before turning
on the oven.
• Use Broil mode with the oven door closed.
• Preheat oven for 5 minutes before use.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see
convection broil chart).
Broiling and convection broiling times are approximate and
may vary slightly.
Cooking times are indicative and also depend on the thickness
and the starting temperature of the meat before cooking.
Dehydrate Tips and Techniques
• Dehydrating can be done using the Dehydrate mode. A
lower temperature is used and the circulating heated air
slowly removes the moisture for food preservation.
• The Dehydrate mode temperature is pre-programmed at
140ºF (60ºC).
• The Dehydrate mode temperatures available are 120ºF
(50ºC) to 160ºF (70ºC).
• Multiple racks can be used simultaneously.
• Some foods require as much as 14-15 hours of time to fully
dehydrate.
• Consult a food preservation book for specific times and the
handling of various foods.
• This mode is suitable for a variety of fruits, vegetables, herbs
and meat strips.
• Drying screens can be purchased at specialty kitchen shops.
• By using paper towels, some food moisture can be absorbed
before dehydrating begins (such as with sliced tomatoes or
sliced peaches).
