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 1-P, ack mode) for 1-rack

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 muhi-rack

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 Multi-rael_

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@@@@@@@@@

@

®

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.

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

Minutes/Lb.

Oven Temp.

Internal Temp.

Beef

Rib,

Boneless

Rib,

 

 

 

 

Rare

20-94

325<F

14@F t

 

Top

Sirloin

 

 

 

 

 

Medium

24-28

325°F

160'F

 

(3 to

5 lbs.)

 

 

 

 

 

 

Well

28-32

325°F

17@F

 

Beef

Tunderloin

 

 

 

 

 

Rare

10-14

325°F

140°Ft

 

 

 

 

 

 

 

 

 

 

 

Medium

14-18

325°F

160'F

Pork

Bone-il<

 

Boneless

(3

to

5 lbs.)

 

 

23-27

325/F

170°F

 

Chops

(1/2

to

1"

thick)

 

2

chops

30-35

total

325<>F

170°F

 

 

 

 

 

 

 

 

 

 

 

4 chops

35-40

total

325°F

17(YT

 

 

 

 

 

 

 

 

 

 

 

6

chops

40-45

total

325'F

170°F

H,-ml

Calnled,

 

Butt,

Shank

(3 to 5 lbs.)

 

14-18

325_F

140°F

 

(Ihll} cooke(l)

 

 

 

 

 

 

 

 

 

 

Lamb

Bonedn,

 

Boneless

(3

to F)lbs.)

Meditun

17-20

325"F

16@F

 

 

 

 

 

 

 

 

 

 

 

 

X\k,II

20-24

325'F

170°F

Seafood

Fish,

whole (3

to

5 lbs.)

 

 

 

30-40

total

40tI°F

 

 

Lobster

 

Tails

(6 to

8

oz.

each)

 

 

20-25

total

350(F

 

Poultry

Whole

Chitkel_

(2½

to

3V2ll)s.)

 

 

24-26

350"F

180'-ISF/F

 

Cornish

Hens

k l_StUfii'(1(1 to 1½

lb_.)

 

50-55

total

35t1_F

180°-185°F

 

Stuft;,*d (1 to 1½ lbs.)

 

 

 

 

55-60

total

'350°F

18@-185(F

 

I)ucklil_g

(4 to

5 lbs.)

 

 

 

 

24-26

325°F

18@-185_F

 

Turkey,

whole*

 

 

 

 

 

 

 

 

 

 

 

[

nstutlbd

(1t} to

16 ll)s.)

 

 

8-11

325<F

180°-1&5°F

 

[

nstuflbd

(18

to

24 lbs.)

 

 

7-10

325°F

180<-185<F

 

Turkey

Breast

 

(4 to 6

lbs.)

 

 

16-111

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 p_,,-,,_.tztovc>h_,twnMg and do, i_,g o/_kin.

}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.)

Page 28
Image 28
GE ZET958 @@@@@@@@@, How to set Oven./br convection Baking or roasting, Using the Convection Oven, Convection Roasting

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