U S I N G T H E C O N T R O L2A N D S E T T I N G T H E M O D E S
TEMPERATURE AND TIME FOR TYPICAL FOODS (convection baking and roasting)
The suggested temperature and times will vary depending on the temperature of the food placed in the oven, the quantity and personal preference. Times given for meat and poultry are for refrigerator temperature. Add five minutes for preheating the oven.
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FOOD | MODES | TING/DISPLAY | APPROX. TIME | NOTES AND TIPS | |||
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Whole chicken 3- | FAN/BAKE |
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| 75 min. or until internal | Roast in shallow pan with broiling | |
| 350°F | temperature of 175°F in | rack inverted, with shelf in position 1 | ||||
3.5 lbs. Unstuffed. |
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| thigh and breast | (see page. 7) | |
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Pork Loin or Rib |
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| 325°F | 90 min. or until internal | Roast as for whole chicken. Broiling | ||
FAN/BAKE |
| temperature of 170°F is | rack may be in its higher position if | ||||
Roast, 2 - 4 lbs. |
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| reached. | oven space allows. | |
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Pork Baby Back Ribs | FAN/BAKE | 300°F for 20 min. then | Total time 50 min. or | Use pan without rack, lined with foil, | |||
1.75 - 2 lbs. in 6 - to | BROIL for 30 min. | until brown and very | on shelf position 1. See recipe to fol- | ||||
10 - inch strips. |
| tender. | low for full directions. | ||||
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Beef Sirloin or Rib |
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| 350°F | 20 min./lb. for rare | Have roast tied for even cooking. | ||
Roast 3 - 5 lbs, | FAN/BAKE |
| 25 min./lb for medium | Use broiling rack in low or high | |||
boned. |
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| 30 min./lb. well | position as oven space allows. | |
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Cornish Hens 1.5 |
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| 45 - 50 min. or until ten- | Roast on pan with broiling rack in high | |
lbs. each, two split | FAN/BAKE |
| 350°F | der and juice is clear | position, skin side up. Brush with | ||
into four halves. |
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| when pierced with fork. | orange marmalade or honey. Turn | |
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| and brush several times until done. | |||
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Baking Potatoes |
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| 450°F | 45 - 50 min. or until | Wash and pierce raw potatoes with | ||
BAKE |
| fork. Rub skins with salad oil if desired. | |||||
1 to 4 large |
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| Bake on wire shelf in position 1 or 2. | |||
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| 20 - 25 min. depending | Place pizza pan or stone on wire | |
Pizza, homemade. | BAKE | 450°F to 470°F | on size and topping. Bake | ||||
until bubbling hot and | shelf in position 1. | ||||||
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| crust crisp. |
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| FAN/BAKE |
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| Cake: | Cake: | |
| 300°F to 350°F | Follow traditional recipe | |||||
Cakes: Layer, Sheet | one tray | timing but lower temper- | Place wire shelf in position 1. | ||||
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cake or Loaf cake. |
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| ature by 25 to 50°F. | Check for doneness 5 - 10 min. | |
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| before time is up. Cut while still | ||
Pies: Fruit, 9- inch |
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| Cookie: | ||
Press twice |
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| warm. Let cool 5 - 10 min. to | |||
double crust. |
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| After the preheating signal. | firm up before removing from | |||
| FAN/BAKE |
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| pan or dish. | |||
| two trays |
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| on the type of biscuit |
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| Cake: |
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| FAN/BAKE |
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| Follow traditional recipe tim- |
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| 300 to 325°F | ing but lower temperature by | Cookie: | |||
| one tray |
| 25 to 50°F. Use 7x11 inch or | Place 1 inch apart on 1 or 2 cookie | |||
Brownies, Bar, |
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| 8- or 9 inch square pan or | sheets. For 1 sheet place wire rack in | ||
Cookies |
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| position 1. For 2 place racks in 1 and | ||
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| 3 positions. | ||
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| Cookie: | ||
| Press twice |
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| Grease sheets if the recipe directs. | ||
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| After the preheating signal. | |||
| FAN/BAKE |
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| Remove promptly to cooling rack. | ||
| two trays |
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| on the type of biscuit |
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KEEP FOOD
This function will allow the
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