Kenmore 911.41789 User Manual download pdf (Page 11)

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OPERATION

Convection Roasting Tips

CONVECTION ROASnNO

During Convection Roasting, heat

comes from the top element. The

convection fan circulates the heat

evenly around the food.

Meats cooked in a convection oven are

dark brown on the outside and tender

and juicy on the inside. In most cases

cooking time will be less when using the

Convection Roast feature.

ADAPHNO RËCIPES FOR

CONVECTION ROASTING

Use the recommended roasting

temperature. Preheating is not necessary.

Check foods at the minimum suggested

time recommended on the chart below.

You may choose to cook longer.

OÉINQTHE

BROILER PAN AND GRID

When you are Convection Roasting, you

should use the broiler pan and grid that

came with your new oven. The pan is

used to catch grease spills and the grid

is used to prevent grease splatters.

To use the Pan and Grid

a. Place the rack in the lowest rack

position.

b. Place the meat on the broiler pan

and grid.

CONVECTION ROASTING GUIDE

Meats

Mln./lb.

Temp. (°F)

Beef

Rib, Boneless rib, Top Sirloin

(3 to 5 lbs.) Medium 24-28 325°

Well

28-32

325°

Pork

Roast (3 to 5 lbs.)

23-27

325°

Ham

Canned, Butt, Shank

14-18

325°

<3 to 5 lbs. fully cooked)

Poultryi

Whole Chicken

24-26

325"

(2 1/2 to 3 1/2 lbs.)

Turkey, whole* (18-24 lbs.)

8-11

325“

Unstuffed (10 to 16 lbs.)

7-10

325"

Turkey Breast (4 to 6 lbs.)

16-19

325°

Shield legs and breast

with foil to prevent

over-browning and

drying of skin.

The U.S. Department

of Agriculture

recommends to cook

meat and poultry

thoroughly—meat to at

least an INTERNAL

temperature of 160° F

and poultry to at least

an INTERNAL

temperature of 180° F.

Cooking to these

temperatures usually

protects against food-

borne illness.

'Stuffed birds generally require 30-45 minutes additional

roasting time.

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