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CONVECTION ROAST
Convection Roast uses heat from the top and bottom
elements as well as heat circulated by the convection
fan:
The Convection Roast mode is well suited to preparing
tender cuts of meat and poultry.
The benefits 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 range
•
for roasting. A low-sided, uncovered pan can also
be used.
Use the probe (some models) or 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.
16 • English
Oven Modes and Features
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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 stuffing in poultry is 165° F
Convection Roast Chart
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