Bedienungsanleitung Kenmore 790.4111 (Seite 20 von 76) (Englisch)

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Setting Oven Controls

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 avors. 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: 

• Minimum:

• Maximum:



• Superior multiple oven rack performance.

• Some foods cook up 25 to 30% faster, saving time and

energy.

• No special pans or bakeware required.

See example below to set convection roast to start

immediately with the auto-suggest (default) setting:

• Preheating is not necessary for most meats and poultry.

• Place the oset oven rack in position 1 for roasting.

• 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.



Once START is pressed the oven will begin heating.

1. Select oven by pressing  or 

2. Press

If needed, use numeric keypads to enter a dierent oven

temperature.

3. Press

* For beef: med rare 145F, med 160F, well done 170F

** Stued turkey requires additional roasting time. Shield legs and breast with foil to prevent overbrowning and drying of the skin.

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 ts 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. -Fig. 1-

5. Place prepared food on oven rack in the oven.

Roasting rack

Insert

Broil pan

Meat Weight Oven 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

Convection Roast

NOTE

You may press STOP any time when setting the control or

during the cooking process.

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