In CONVECTION ROAST mode, most of the heat comes from the dual convection elements in the back of the oven, with both elements and fans running simultaneously. Additional heat is provided by the broil element. This combination gently browns the exterior, making it perfect for roasting tender and larger cuts of beef, lamb, pork and poultry. Cooking time will be about 25% faster than standard ROAST mode, so use of the temperature probe in CONVECTION ROAST mode is recommended.
Roasted Chicken with Vegetables Recipe