2.Press START.

“Preheating” will show in the display until the set temperature is reached.

“Lo” will also appear in the display if the actual oven temperature is under 170°F (77°C).

When the actual oven temperature reaches 170°F (77°C), the oven display will show the oven temperature increasing in 1-degree increments.

When the set temperature is reached, if on, 1 tone will sound.

3.Press OFF when finished cooking.

CONVECTION ROASTING CHART

FOOD/RACK

COOK TIME

OVEN TEMP.

INTERNAL

POSITION

(min. per

 

FOOD TEMP.

 

1 lb [454 g])

 

 

 

 

 

Beef, Rack Position 2

 

 

 

 

 

 

Rib Roast

 

 

 

rare

20-25

 

140°F (60°C)

medium

25-30

300°F (149°C)

160°F (71°C)

well-done

30-35

 

170°F (77°C)

Rib Roast

 

 

 

(boneless)

 

 

 

rare

22-25

 

140°F (60°C)

medium

27-30

300°F (149°C)

160°F (71°C)

well-done

32-35

 

170°F (77°C)

Rump,

 

 

 

Sirloin Tip

 

 

 

Roast

 

 

 

rare

20-25

 

140°F (60°C)

medium

25-30

300°F (149°C)

160°F (71°C)

well-done

30-35

 

170°F (77°C)

Meat Loaf

20-25

325°F (163°C)

165°F (74°C)

 

 

 

Veal, Rack Position 2

 

 

 

 

 

 

Loin, Rib,

 

 

 

Rump

 

 

 

Roast

 

 

 

medium

25-35

325°F (163°C)

160°F (71°C)

well-done

30-40

 

170°F (77°C)

 

 

 

Pork, Rack Position 2

 

 

 

 

 

 

Loin Roast

30-40

325°F (163°C)

160°F-170°F

(boneless)

 

 

(71°C-77°C)

Shoulder

35-40

325°F (163°C)

160°F-170°F

Roast

 

 

(71°C-77°C)

 

 

 

Ham, Rack Position 2

 

 

 

 

 

 

Fresh

25-35

300°F (149°C)

160°F (71°C)

(uncooked)

 

 

 

Fully

15-20

300°F (149°C)

160°F (71°C)

Cooked

 

 

 

 

 

 

Lamb, Rack Position 2

 

 

 

 

 

 

Leg,

 

 

 

Shoulder

 

 

 

Roast

 

 

 

medium

25-30

300°F (149°C)

160°F (71°C)

well-done

30-35

 

170°F (77°C)

FOOD/RACK

COOK TIME OVEN TEMP.

INTERNAL

POSITION

(min. per

FOOD TEMP.

 

1 lb [454 g])

 

Chicken*, Rack Position 2

Whole

 

 

 

3-5 lbs

20-25

325°F (163°C)

180°F (82°C)

(1.5-2.2 kg)

 

 

 

5-7 lbs

15-20

325°F (163°C)

180°F (82°C)

(2.2-3.1 kg)

 

 

 

 

 

Turkey*, Rack Positions 1 or 2

 

 

 

 

 

13 lbs and

10-15

300°F (149°C)

180°F (82°C)

under

 

 

 

(5.85 kg)

 

 

 

Over 13 lbs

10-12

300°F (149°C)

180°F (82°C)

(5.85 kg)

 

 

 

 

 

Cornish Game Hens*, Rack Position 2 or 3

 

 

 

 

 

1-1.5 lbs

50-60

325°F (163°C)

180°F (82°C)

(0.5-0.7 kg)

 

 

 

 

 

 

 

*Do not stuff poultry when convection roasting.

Convection Broil

(on some models)

Convection Broil is ideal for cooking foods such as thinner cuts of meat; filets of fish; boneless, skinless chicken; vegetables and garlic bread.

During convection broiling, the broil burner and broil element will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air. The circulating air creates a seal on all sides of the food so that turning of foods is often not necessary.

Cooking times will vary depending on the rack position and temperature and may need to be adjusted.

If the oven door is opened during convection broiling, the broil burner and the broil element and fan will turn off after

30 seconds. They will come back on once the door is closed.

To Convection Broil:

Before convection broiling, see “Broil” section for general broiling guidelines. Position rack.

Position food on the unheated grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door.

Close the door.

1.Press CONVECT BROIL.

Press the number pads to enter a temperature other than 450°F (232°C). The convection broil range can be set between 300°F and 500°F (149°C and 260°C).

2.Press START.

The set oven temperature will appear on the oven display until oven is turned off.

3.Press OFF when finished cooking.

19

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Lennox Hearth KGRS807 manual To Convection Broil, Food Temp, FOOD/RACK Cook Time Oven Temp Internal Position

KGRS807 specifications

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