Instructions

Using the convection oven. (on some models)

Safety

Operating

Instructions

 

 

and Cleaning

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.

How to Set the Oven for Convection Roasting when Using the Probe

CAUTION

To prevent burns, do not unplug the probe from the oven outlet until the oven has cooled.

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. Make sure it is pushed all the way in.

Plug the probe into the outlet

in the oven. Make sure it is pushed all the way in. Close the oven door.

Touch the PROBE pad.

Touch the number pads to set the desired internal meat temperature.

NOTE: The maximum internal temperature for the food that you can set is 200°F.

Touch the CONVECTION COOK pad.

Touch the number pads to set the desired 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.

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 it—they might damage it.

NOTE: If the probe is removed from the oven while probe cooking, the oven will not automatically turn off.

NOTES:

■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.

■Never leave your probe inside the oven during a self-cleaning cycle.

■Do not store the probe in the oven.

■Probe is not for use in Broil or Self-Clean functions.

■Fan only rotates in one direction.

Consumer Support Troubleshooting Tips Care

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, the changing internal temperature will be shown in the display.

Convection Roasting Guide

 

Meat

 

Oven Temp.Internal Temp.

Beef

Rib Roast (4 to 8 lbs.)

Rare

325°F

145°F

 

Bone-In and Boneless

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

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

 

325°F

160°F

Lamb

Bone-In (5 to 9 lbs.)

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*

 

 

 

 

Unstuffed (10 to 16 lbs.)

 

325°F

170°–180°F

 

Unstuffed (18 to 24 lbs.)

 

325°F

170°–180°F

 

Turkey Breast (4 to 6 lbs.)

 

325°F

170°F

 

 

 

 

 

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

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