| RACK |
| TOTAL |
|
| TIME | |
FOOD | POSITION | TEMP. | MIN. |
|
|
|
|
Pork chops |
|
|
|
1" (2.5 cm) thick | 4 | 450°F | |
|
| (232°C) |
|
|
|
|
|
Ham slice [precooked] |
|
|
|
¹₂ " (1.25 cm) thick | 4 | 500°F | |
1" (2.5 cm) thick | 4 | (260°C) | |
|
|
|
|
Frankfurters | 4 | 500°F |
|
|
| (260°C) | 8 |
|
|
|
|
Lamb chops |
| 400°F |
|
1" (2.5 cm) thick | 4 | (204°C) | |
|
|
|
|
Chicken |
| 500°F |
|
3 | (260°C) | 32 | |
|
|
|
|
Fish |
|
|
|
¹₂ " (1.25 cm) thick | 3 | 350°F | 20 |
1" (2.5 cm) thick | 3 | (177°C) | |
|
|
|
|
*Place up to 12 patties, equally spaced, on broiler grid.
Convection Cooking
(on some models)
In a convection oven, the
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C), and cooking time can be shortened by as much as 30 percent, especially for large turkeys and roasts.
■It is important not to cover foods with lids or aluminum foil so that surface areas remain exposed to the circulating air, allowing browning and crisping.
■Keep heat loss to a minimum by opening the oven door only when necessary.
■Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food.
■Test baked goods for doneness a few minutes before the minimum cooking time with an alternative method such as using a toothpick.
■Use a meat thermometer or the temperature probe to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 places.
EasyConvect Conversion
(on some models)
Convection cooking temperatures and times differ from those of standard cooking. Depending upon the selected category, EasyConvect conversion automatically may reduce the standard recipe temperature and/or time you input for convection cooking.
Foods are grouped into 3 general categories. Choose the category most appropriate for the food to be cooked. To ensure optimal cooking results, the oven will prompt a food check at the end of a
SETTING | FOODS |
MEATS | Baked potatoes, Chicken: whole and pieces |
| Meat loaf, Roasts: pork, beef and ham |
| (Turkey and large poultry are not included |
| because their cook time varies.) |
|
|
BAKED | Biscuits, Breads: quick and yeast |
GOODS | Cakes and Cookies |
| |
| Casseroles: including frozen entrées and |
| soufflés |
| Fish |
|
|
OTHER | Convenience foods: french fries, nuggets, fish |
FOODS | sticks, pizza |
| Pies: fruit and custard |
|
|
To Use:
When using convection temperature conversion for BAKED GOODS and OTHER FOODS, allow the oven to preheat before placing food in the oven.
1.Press MEATS, BAKED GOODS or OTHER FOODS.
2.Press number pads to enter standard cook temperature.
3.Press number pads to enter standard cook time.
4.Press START.
“CHECK FOOD AT” and the stop time will appear on the oven display, after preheating is complete.
When the stop time is reached,
Convection Bake
(on some models)
Convection Bake can be used to bake and cook foods on single or multiple racks. It is helpful to stagger items on the racks to allow a more even flow of heat. If the oven is full, extra cooking time may be needed.
When cooking an oven meal with several different types of foods, be sure to select recipes that require similar temperatures. Cookware should sit in the oven with at least 1" (2.5 cm) of space between the cookware and the sides of the oven.
Allow the range to preheat before placing food in the oven.
During convection baking preheat, the broil elements and the bake element all heat the oven cavity. After preheat, the convection element will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection baking or preheating, the convection element and fan will turn off immediately. They will come back on once the door is closed.
■Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.
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