Using the Convection Oven
Wall Oven
How to set the oven for convection baking or roasting
To avoid possible burns, place the racks in the correct position before you turn on the oven.
1Press the CONV BAKE/1 RACK pad (Convection Bake
Press the CONV BAKE/MULTI pad (Convection Bake Multi mode) for
in Convection Bake. See the
Press the CONV ROAST pad for convection roasting.
2Press the number pads to set the desired oven temperature.
3Press the START pad.
To change the oven temperature, press the
CONV BAKE/MULTI, CONV BAKE/1 RACK or CONV ROAST pad and then the number pads to set the new temperature.
When the oven starts to heat, the changing temperature, starting at 100°F, will be displayed. When the oven reaches the temperature you set, 3 beeps will sound.
4Press the CLEAR/OFF pad when finished.
NOTE:
•You will hear a fan while cooking with convection. The fan will stop when the door is opened but the heat will not turn off.
•You may hear the oven clicking during baking. This is normal.
•The convection fan will cycle on and off while cooking to best distribute the hot air in the oven.
Convection roasting guide
28
Meats |
|
| Minutes/Lb. | Oven Temp. | Internal Temp. |
|
|
|
|
|
|
Beef | Rib, Boneless Rib, | Rare | 325°F | 140°F† | |
| Top Sirloin | Medium | 325°F | 160°F | |
| (3 to 5 lbs.) | Well | 325°F | 170°F | |
| Beef Tenderloin | Rare | 325°F | 140°F† | |
|
| Medium | 325°F | 160°F | |
Pork |
| 325°F | 170°F | ||
| Chops (1/2 to 1″ thick) | 2 chops | 325°F | 170°F | |
|
| 4 chops | 325°F | 170°F | |
|
| 6 chops | 325°F | 170°F | |
Ham | Canned, Butt, Shank (3 to 5 lbs.) |
| 325°F | 140°F | |
| (fully cooked) |
|
|
|
|
Lamb | Medium | 325°F | 160°F | ||
|
| Well | 325°F | 170°F | |
Seafood | Fish, whole (3 to 5 lbs.) |
| 400°F |
| |
| Lobster Tails (6 to 8 oz. each) |
| 350°F |
| |
Poultry | Whole Chicken (21⁄2 to 31⁄2 lbs.) |
| 350°F | ||
| Cornish Hens Unstuffed (1 to 11⁄2 lbs.) |
| 350°F | ||
| Stuffed (1 to 11⁄2 lbs.) |
| 350°F | ||
| Duckling (4 to 5 lbs.) |
| 325°F | ||
| Turkey, whole* |
|
|
|
|
| Unstuffed (10 to 16 lbs.) |
| 325°F | ||
| Unstuffed (18 to 24 lbs.) |
| 325°F | ||
| Turkey Breast (4 to 6 lbs.) |
| 325°F | 170°F |
*Stuffed birds generally require
†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)