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During convection baking preheat, the bake, broil and convection
elements all heat the oven cavity. After preheat, the convection
element and the bake element will cycle on and off in intervals to
maintain oven temperature, while the fan constantly circulates
the hot air.
If the oven door is opened during convection baking or
preheating, the broil and convection element and fan will turn off
immediately. They will come back on once the door is closed.
Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
To Convection Bake:
Before convection baking, position racks according to the
"Positioning Racks and Bakeware" section. When using 2 racks,
place on guides 2 and 4. When using 3 racks, place on guides
1, 3 and 5.
1. Press CONVECT BAKE.
Press the number pads to enter a temperature other than
300°F (150°C). The convection bake range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START.
"Lo°" will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing in
5° increments.
When the set temperature is reached, if on, 1 tone will sound.
3. Press OFF/CANCEL for the respective oven when finished
cooking.
Convection Roast
A
B
C
A. Broil heat
B. Convection fan
C. Bake heat
Convection roasting can be used for roasting meats and poultry,
or for baking yeast breads and loaf cakes using a single rack.
During convection roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature, while the fan
constantly circulates the hot air.
If the oven door is opened during convection roasting, the broil
element and fan will turn off immediately and the bake element
will turn off in 2 minutes. They will come back on once the door is
closed.
Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
To Convection Roast:
Before convection roasting, position racks according to the
"Positioning Racks and Bakeware" section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe.
For best results, it is recommended you use a roasting rack when
roasting using Convect Roast. This allows air to circulate
completely around all surfaces of the food. If you would to
purchase a Broiler Pan/Roasting Rack Kit, it may be ordered. See
"Assistance or Service" section to order. Ask for Part Number
W10123240.
1. Press CONVECT ROAST.
Press the number pads to enter a temperature other than
300°F (150°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START.
"Lo°" will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing in
5° increments.
When the set temperature is reached, if on, one tone will
sound.
3. Press OFF/CANCEL for the respective oven when finished
cooking.
CONVECTION ROASTING CHART
FOOD/RACK
COOK TIME
POSITION
(min. per
1 lb [454 g])
Beef, Rack Position 2
Rib Roast
rare
20-25
medium
25-30
well-done
30-35
Rib Roast
(boneless)
rare
22-25
medium
27-30
well-done
32-35
Rump,
Sirloin Tip
Roast
rare
20-25
medium
25-30
well-done
30-35
Meat Loaf
20-25
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium
25-35
well-done
30-40
Pork, Rack Position 2
Loin Roast
30-40
(boneless)
Shoulder
35-40
Roast
OVEN TEMP.
INTERNAL
FOOD TEMP.
140°F (60°C)
300°F (149°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
300°F (149°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
300°F (149°C)
160°F (71°C)
170°F (77°C)
325°F (163°C)
165°F (74°C)
325°F (163°C)
160°F (71°C)
170°F (77°C)
325°F (163°C)
160°F-170°F
(71°C-77°C)
325°F (163°C)
160°F-170°F
(71°C-77°C)
11
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