Using the convection oven. (on some models)
For best results when roasting large turkeys and roasts, we recommend using the probe included in the convection oven.
To change the oven temperature during the Convection Roast cycle, touch the CONVECTION COOK pad and then touch the number pads to set the new desired temperature.
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| How to Set the ven for Convection Roasting when Using the Probe | ||||||
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| When the internal temperature of the | |
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| meat reaches the number you have | |
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| set, the probe and the oven turn off | |
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| prevent burns, do not unplug the probe | ||||
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| and the oven control signals. Tostop | ||||
from the oven outlet untilthe oven has | ||||||
the signal, touch the CLEAR/OFF pad. | ||||||
cooled. | ||||||
Use hot pads to remove the probe | ||||||
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| Place the oven rack in the position | from the food. Do not use tongs to pull | |||
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| that centers the food between the top | on | |||
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| and bottom of the oven. Insert the | NOTE: If the probe is removed from the | |||
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| probe into the meat. Make sure it is | ||||
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| oven while probe cooking, the oven will not | ||||
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| pushed all the way in. | ||||
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| automatically turn off. | ||||
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| Plug the probe into the outlet | ||||
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| in the oven. Make sure it is pushed | NOTES: | |||
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| all the way in. Close the oven door. | ■ You will hear a fan while cooking with this | |||
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| Touch the PROBE pad. | feature. The fan will stop when the door is | |||
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| Touch the number pads to set the | opened, but the heat will not turn off. | |||
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| ■ You can use the Kitchen Timer even | ||||
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| desired internal meat temperature. | ||||
NOTE: Themaximum internal temperature | though you cannot use timed oven | |||||
operations. | ||||||
for the food that you can set is 200°F. | ||||||
■ Never leave your probe inside the oven | ||||||
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| Touch the CONVECTION COOK pad. | ||||
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| during a | ||||
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| Touch the number pads to set the | ||||
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| ■ Do not store the probe in the oven. | ||||
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| desired oven temperature. | ||||
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| ■ Probeis not for use in Broilor | ||||
The displaywill flash PROBE and the oven | ||||||
functions. | ||||||
control willsignal if the probe is inserted | ||||||
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into the outlet, and youhave not seta probe | ■ Fan only rotates in one direction. | |||||
temperature and pressed the START pad. |
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Safety Instructions
Operating | Instructions |
Consumer Support Troubleshooting Tips Care and Cleaning
Touch the START pad.
When the oven starts to heat, the word
LO will bein the display.
After the internal temperature of the meat reaches100°F, the changing internal temperaturewill be shownin the display.
Convection Roasting Guide
| Meat |
| Oven Temp. | Internal Temp. |
Beef | Rib Roast (4 to 8 lbs.) | Rare | 325°F | 145°F |
| Medium | 325°F | 160°F | |
| Beef Tenderloin (4 to 6 lbs.) | Rare | 425°F | 145°F |
| Beef Tenderloin (2 to 3 lbs.) | Rare | 425°F | 145°F |
Pork |
| 325°F | 160°F | |
Lamb | Medium | 325°F | 165°F | |
| Boneless (4 to 7 lbs.) | Medium | 375°F | 165°F |
Poultry | Whole Chicken (5 to 7 lbs.) |
| 350°F | 170°F |
| Turkey, Whole* |
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| Unstuffed (10 to 16 lbs.) |
| 325°F | |
| Unstuffed (18 to 24 lbs.) |
| 325°F | |
| Turkey Breast (4 to 6 lbs.) |
| 325°F | 170°F |
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*Stuffed birds generally require
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