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Convection roast, Oven modes and features – Siemens HE2415C User Manual

Page 20

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Getting S

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Use - The Cooktop

Care and Cleaning

Self Help

Oven

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.

Use thoroughly thawed meat.

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Roasting times are approximate and may vary depending on
the shape of the meat and are based on thawed meat.
**Stuffed turkey requires additional roasting time. The
minimum safe temperature for stuffing in poultry is 165°F.

Convection Roast Chart

Oven Modes and Features

This manual is related to the following products: