Kenmore ELITE 790.3105 - Manual (Page 18)

Convection Roast
Convection roast combines a cook cycle with the convection
fan and element to rapidly roast meats and poultry. Heated
air circulates around the meat from all sides, sealing in
juices and flavors. Meats cooked with this feature are crispy
brown on the outside while staying moist on the inside. In
addition, there is no need to reduce the oven temperature
when using convection roast.
Convection roast may be set with the following options:
• Cook time or cook time with delay start
The following temperature settings apply to convection
roast:
• Factory auto-start default: 350°F/177°C
• Minimum: 300°F / 149°C
• Maximum: 550°F / 288°C
Benefits of convection roast:
• Superior multiple oven rack performance.
• Some foods cook up 25 to 30% faster, saving time and
energy.
• No special pans or bakeware required.
For best results
• Preheating is not necessary for most meats and poultry.
• Be sure to carefully follow your recipe’s temperature and
time recommendations or refer to the convection roast
chart for additional information.
• Do not cover foods when dry roasting - this will prevent
the meat from browning properly.
• Since Conv Roast cooks food faster, reduce the cook time
by 25% from the recommended cook time of your recipe
(check the food at this time). If necessary, increase cook
time until the desired doneness is obtained.
Setting Oven Controls
See example below to set convection roast to start
immediately with the auto-suggest (default) setting:
1. Press CONV ROAST
2. Press START
Once START is pressed the oven will begin heating.
NOTE
• You may press STOP any time when setting the control or
during the cooking process.
• The convection fan will begin rotating 6 minutes after Conv
Bake, Conv Roast or Conv Convert has been activated.
• If the oven door is opened when any convection function
is active and the convection fan is rotating, the convection
fan will stop rotating until the oven door is closed.
Roasting rack instructions
The broil pan, its insert and the roasting rack are available
via the mail order card. When preparing meats for
convection roasting, you may use the broiler pan, insert and
the roasting rack supplied with your appliance. The broiler
pan will catch grease spills and the insert will help prevent
grease splatters. The roasting rack fits on top of the insert
allowing the heated air to circulate under the food for even
cooking and helps to increase browning on the underside.
1. Place oven rack on bottom or next to the bottom oven
rack position.
2. Place the insert on the broiler pan.
3. Make sure the roasting rack is securely seated on top of
the insert. Do not use the broiler pan without the insert.
Do not cover the insert with aluminum foil.
4. Position food (fat side up) on the roasting rack.
5. Place prepared food on oven rack in the oven.
Roasting rack
-Fig. 1-
Insert
%
Broil pan
Meat Weight Oven temp Internal temp Minute per lb.
Beef Standing rib roast 4 to 6 lbs. 350°F
%
25-30
Rib eye roast 4 to 6 lbs. 350°F
%
25-30
Tenderloin roast 2 to 3 lbs. 400°F
%
15-25
Poultry Turkey, whole** 12 to 16 lbs. 325°F 180°F 8-10
Turkey, whole** 16 to 20 lbs. 325°F 180°F 10-15
Turkey, whole** 20 to 24 lbs. 325°F 180°F 12-16
Chicken 3 to 4 lbs. 350°F - 375° F 180°F 12-16
Pork Ham roast, fresh 4 to 6 lbs. 325°F 160°F 30-40
Shoulder blade roast 4 to 6 lbs. 325°F 160°F 20-30
Loin 3 to 4 lbs. 325°F 160°F 20-25
Pre-cooked ham 5 to 7 lbs. 325°F 160°F 30-40
* For beef: med rare 145°F, med 160°F, well done 170°F
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent overbrowning and drying of the skin.
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