How to set the oven for convection baking or roasting

To avoid possible burns, place the shelves in the correct position before you turn on the oven.

1Press the CONVECTION BAKE or CONVECTION ROAST pad.

2Press the number pads to set the desired oven temperature.

3Press the START pad.

To change the oven temperature, press the CONVECTION BAKE or CONVECTION 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.

or

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.

Convection roasting guide

Meats

 

 

Minutes/Lb.

Oven Temp.

Internal Temp.

 

 

 

 

 

 

Beef

Rib, Boneless Rib,

Rare

20–24

325°F.

140°F.†

 

Top Sirloin

Medium

24–28

325°F.

160°F.

 

(3 to 5 lbs.)

Well

28–32

325°F.

170°F.

 

Beef Tenderloin

Rare

10–14

325°F.

140°F.†

 

 

Medium

14–18

325°F.

160°F.

Pork

Bone-in, Boneless (3 to 5 lbs.)

 

23–27

325°F.

170°F.

 

Chops (1/2 to 1″ thick)

2 chops

30–35 total

325°F.

170°F.

 

 

4 chops

35–40 total

325°F.

170°F.

 

 

6 chops

40–45 total

325°F.

170°F.

Ham

Canned, Butt, Shank (3 to 5 lbs.)

 

14–18

325°F.

140°F.

 

(fully cooked)

 

 

 

 

Lamb

Bone-in, Boneless (3 to 5 lbs.)

Medium

17–20

325°F.

160°F.

 

 

Well

20–24

325°F.

170°F.

Seafood

Fish, whole (3 to 5 lbs.)

 

30–40 total

400°F.

 

 

Lobster Tails (6 to 8 oz. each)

 

20–25 total

350°F.

 

Poultry

Whole Chicken (212 to 312 lbs.)

 

24–26

350°F.

180°–185°F.

 

Cornish Hens Unstuffed (1 to 112 lbs.)

 

50–55 total

350°F.

180°–185°F.

 

Stuffed (1 to 112 lbs.)

 

55–60 total

350°F.

180°–185°F.

 

Duckling (4 to 5 lbs.)

 

24–26

325°F.

180°–185°F.

 

Turkey, whole*

 

 

 

 

 

Unstuffed (10 to 16 lbs.)

 

8–11

325°F.

180°–185°F.

 

Unstuffed (18 to 24 lbs.)

 

7–10

325°F.

180°–185°F.

 

Turkey Breast (4 to 6 lbs.)

 

16–19

325°F.

170°F.

*Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over-browning and drying of skin.

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.)

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GE 164D3333P095 manual How to set the oven for convection baking or roasting, Convection roasting guide

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