Using the lower convection oven.
How to Set the Oven for Convection Roasting when Using the Probe
The display will flash PROBE and the
oven control will signal if the probe is
inserted into the outlet, and you have not
set a probe temperature and pressed the
STARTpad.
Place the rack in the position that
best centers the food in the oven.
Insert the probe into the meat.
Plug the probe into the outlet in the
oven. Make sure it is pushed all the
way in. Close the oven door.
Press the CONVECTION ROAST pad.
Press the number pads to set the
desired oven temperature.
Press the PROBE pad.
Press the number pads to set the
desired internal meat temperature.
Press the START pad.
When the oven starts to heat, the word
LO will be in the display. After the internal
temperature of the meat reaches 100°F,
the changing internal temperature will
be shown in the display.
When the internal temperature of
the meat reaches the temperature
you have set, the probe and the
oven turn off and the oven control
signals. To stop the signal, press the
CLEAR/OFF pad. Use hot pads to
remove the probe from the food.
Do not use tongs to pull on it—they
might damage it.
CAUTION: To prevent possible burns, do not
unplug the probe from the oven outlet until the
oven has cooled. Do not store the probe in the
cooking center.
NOTE:
■If the probe is removed from the food before
the final temperature is reached, a tone will
sound and the display will flash until the probe
is removed from the oven.
■You will hear a fan while cooking with this
feature. The fan will stop when the door is
opened but the heat will not turn off.
■You can use the timer even though you cannot
use timed oven operations.
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,
press the CONVECTION ROASTpad
and then press the number pads to
set the new desired temperature.
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
Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked) 14–18 325°F 140°F
Lamb Bone-in, Boneless (3 to 5 lbs.) Medium 17–20 325°F 160°F
Well 20–24 325°F 170°F
Poultry Whole Chicken (21⁄2to 31⁄2lbs.) 24–26 325°F 180°–185°F
Cornish Hens, Unstuffed (1 to 11⁄2lbs.) 50–55 total 325°F 180°–185°F
Stuffed (1 to 11⁄2lbs.) 55–60 total 325°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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