Instructions
Using the convection oven.
How to Set the Oven for Convection Roasting when Using the Probe
and Cleaning Operating Instructions Safety
For best results when roasting large turkeys and roasts, we recommend using the probe included in the convection oven.
To change the oven temperature
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 START pad.
Place the oven rack in the position that centers the food between the top and bottom of 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.
Touch the CONVECTION ROAST pad.
Touch the number pads to set the desired oven temperature.
Touch the PROBE pad.
Touch the number pads to set the desired internal meat temperature.
Touch 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 (38°C), the changing internal temperature will be shown in the display.
Convection Roasting Guide
When the internal temperature of the meat reaches the number you have set, the probe and the oven turn off and the oven control signals. To stop the signal, touch the CLEAR/OFF pad. Use hot pads to remove the probe from the food. Do not use tongs to pull on
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 oven.
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 kitchen timer even though you cannot use timed oven operations.
Consumer Support Troubleshooting Tips Care
during the Convection Roast cycle, touch the CONVECTION ROAST pad and then touch the number pads to set the new desired temperature.
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| Minutes/Lb. |
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Meats |
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| (Minutes/kg) | Oven Temp. | Internal Temp. |
Beef | Rib, Boneless Rib, | Rare | 325°F (163°C) | 140°F (60°C)† | |
| Top Sirloin | Medium | 325°F (163°C) | 160°F (71°C) | |
| (3 to 5 lbs. [1.36 kg to 2.27 kg]) | Well | 325°F (163°C) | 170°F (77°C) | |
| Beef Tenderloin | Rare | 325°F (163°C) | 140°F (60°C)† | |
|
| Medium | 325°F (163°C) | 160°F (71°C) | |
Pork |
| 325°F (163°C) | 170°F (77°C) | ||
| [1.36 kg to 2.27 kg]) |
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| Chops (1/2 to 1″ | 2 chops | 325°F (163°C) | 170°F (77°C) | |
| [1.3 cm to 2.5 cm] thick) | 4 chops | 325°F (163°C) | 170°F (77°C) | |
|
| 6 chops | 325°F (163°C) | 170°F (77°C) | |
Ham | Canned, Butt, Shank (3 to 5 lbs. |
| 325°F (163°C) | 140°F (60°C) | |
| [1.36 kg to 2.27 kg] fully cooked) |
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Lamb | Medium | 325°F (163°C) | 160°F (71°C) | ||
| [1.36 kg to 2.27 kg]) | Well | 325°F (163°C) | 170°F (77°C) | |
Seafood | Fish, Whole (3 to 5 lbs. [1.36 kg to 2.27 kg]) | 400°F (204°C) |
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| Lobster Tails (6 to 8 oz. [170 g to 227 g] each) | 350°F (177°C) |
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Poultry | Whole Chicken (21⁄2 to 31⁄2 lbs. |
| 350°F (177°C) | ||
| [1.13 kg to 1.59 kg]) |
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| Cornish Hens, Unstuffed (1 to 11⁄2 lbs. |
| 350°F (177°C) | ||
| [0.45 kg to 0.68 kg]) |
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| Stuffed (1 to 11⁄2 lbs. |
| 350°F (177°C) | ||
| [0.45 kg to 0.68 kg]) |
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| Duckling (4 to 5 lbs. [1.81 kg to 2.27 kg]) | 325°F (163°C) | |||
| Turkey, Whole* |
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| Unstuffed (10 to 16 lbs. [4.54 kg to 7.26 kg]) | 325°F (163°C) | |||
| Unstuffed (18 to 24 lbs. [8.16 kg to 10.89 kg]) | 325°F (163°C) | |||
| Turkey Breast (4 to 6 lbs. [1.81 kg to 2.72 kg]) | 325°F (163°C) | 170°F (77°C) | ||
*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 (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
