How to set
the oven./br convection
baking or roasting
7b avoid possibh, bl_rns, plaee the raehs @ the eor?_,etpositiot_ bqfim,you turn on the ovem
Press the CONY BAKE/1 RACK pad
(Convection Bake
convection baking. This mode is used for
cooking fl)od items tm truly 1 rack in
ctmvection bake.
Press the CONV BAKE/MULTI pad
(Convection Bake Muhi mode) fl)r
convection baking. This mode is ttsed _k)i"
cooking tood items on more than one rack
(i.e. 2, 3 or more racks) at the same time
in C,tmvectitm Bake. See the
eonveetio_ baki_L," section fin" m ore i nlbrm a tit) n.
Press the CONV ROAST pad tot convection
rt)asting.
2 Press tl_e nmnber pads to set the desired t)veil tel//perattlre.
3 Press the START pad.
To change the ovell temperature, press the
CONY BAKE/MULTI, CONV BAKE/1 RACK
t)r CONV ROAST pad and then the nmnber
pads to set the new temperature.
Using the Convection Oven
I,l?lll Oven
@o°@o°@
(9@@@@@@@@@
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®
When | the | oven | starts | to | heat, | the | changing | |
temperature, | starting | at | 100°K | will | be | displayed. | ||
When | the | oven | reaches |
| the temperature | you | ||
set, | 3 beeps | will | sotmd. |
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4 Press the CLEAR/OFF pad when finished.
N07_:
*}},uwill hear a,filn whih, (ookb_p" with (ot_ve(tiom
Thej_ln will stop when the door is opened but the heat will not turn o/]_
,You m( O' hear the oven clicking" durit_L," bahit<g: Tkis is normal
*Tke eotH)eetion./)ln will (Te/e ot_ and o.ff_vhi#
eookb<q" to best distribute the hot air i_ the oven.
Convection
roasting
guide
28
Meats |
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| Minutes/Lb. | Oven Temp. | Internal Temp. | |
Beef | Rib, | Boneless | Rib, |
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| Rare | 325<F | 14@F t | ||||||
| Top | Sirloin |
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| Medium | 325°F | 160'F | ||||||
| (3 to | 5 lbs.) |
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| Well | 325°F | 17@F | |||||
| Beef | Tunderloin |
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| Rare | 325°F | 140°Ft | ||||||
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| Medium | 325°F | 160'F | |||
Pork |
| Boneless | (3 | to | 5 lbs.) |
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| 325/F | 170°F | |||||||
| Chops | (1/2 | to | 1" | thick) |
| 2 | chops | total | 325<>F | 170°F | |||||
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| 4 chops | total | 325°F | 17(YT | ||
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| 6 | chops | total | 325'F | 170°F | |
Calnled, |
| Butt, | Shank | (3 to 5 lbs.) |
| 325_F | 140°F | |||||||||
| (Ihll} cooke(l) |
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Lamb | Bonedn, |
| Boneless | (3 | to F)lbs.) | Meditun | 325"F | 16@F | ||||||||
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| X\k,II | 325'F | 170°F | ||
Seafood | Fish, | whole (3 | to | 5 lbs.) |
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| total | 40tI°F |
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| Lobster |
| Tails | (6 to | 8 | oz. | each) |
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| total | 350(F |
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Poultry | Whole | Chitkel_ | (2½ | to | 3V2ll)s.) |
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| 350"F | ||||||||
| Cornish | Hens | k l_StUfii'(1(1 to 1½ | lb_.) |
| total | 35t1_F | |||||||||
| Stuft;,*d (1 to 1½ lbs.) |
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| total | '350°F | |||||||||
| I)ucklil_g | (4 to | 5 lbs.) |
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| 325°F | ||||||||
| Turkey, | whole* |
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| [ | nstutlbd | (1t} to | 16 ll)s.) |
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| 325<F | |||||||||
| [ | nstuflbd | (18 | to | 24 lbs.) |
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| 325°F | ||||||||
| Turkey | Breast |
| (4 to 6 | lbs.) |
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| 325<F | 170°F | |||||||
*Sm//ud bkztx gvnc_a//y wquiw 31_45 minumr addition*at _*a_tMg time. Shh.ld hgs a_tlt bwa_t with/oii to
}77_e{'.5'. D@a_¢)ne_*toj A gricuh*t_v _a3s l_a#*, be,e/i,s]w[ndat: h_tt you sho*thl know that coohMg it to o_*/y140"1,"tneatzv some/ood /)oiso_*i_*go_ga)listtlv tna)' su_vh_e." (5;ounce:5aJ_,]'bolt Book. Yo_trKkchen (;uigh'. {"S]).l IM_../um' 1985.)
