NOTE: Each temperature in this table is 25°F (14ºC) lower than for a
1.Press CONVECT key.
The first setting in the display will show convection at 325°F (163ºC), and scrolling text at the bottom of the screen will scroll in this order: “SET TEMP OR TIME” then “OR PUSH START” then “PUSH AGAIN” then “FOR NEXT.”
Each time the CONVECT pad is pressed, the display will move to the next preset (for Cookies, Meats, Casseroles or Frozen). The following instructions are applicable for each preset.
2.Press the TEMP “up” or “down” arrow pads to enter a temperature other than the preset convection temperature.
The convection bake range can be set between 170°F and 500°F (77°C and 260°C).
3.Press the Hour and/or Minute “up” or “down” arrow pads to enter the stop time.
4.Press START.
The preheat display will show “Lo” in the temperature field until the temperature is above 170°F (77ºC). Once 170°F
(77ºC) is reached, the display temperature will increase as the actual temperature of the oven increases, and it will display “PREHEATING” in the lower text line.
5.Press OFF/CANCEL to exit function when finished cooking.
CONVECTION ROASTING CHART
Food/Rack | Cook Time | Oven Temp. | Internal Food |
|
Position | (min. per |
| Temp. |
|
| 1 lb [454 g]) |
|
|
|
|
|
|
| |
Beef, Rack Position 2 |
|
|
| |
|
|
|
|
|
Rib Roast |
|
|
|
|
rare |
| 140°F (60°C) |
| |
medium | 300°F (149°C) | 160°F (71°C) |
| |
| 170°F (77°C) |
| ||
Rib Roast |
|
|
|
|
(boneless) |
|
|
|
|
rare |
| 140°F (60°C) |
| |
medium | 300°F (149°C) | 160°F (71°C) |
| |
| 170°F (77°C) |
| ||
Rump, |
|
|
|
|
Sirloin Tip |
|
|
|
|
Roast |
|
|
|
|
rare | 300°F (149°C) | 140°F (60°C) |
| |
medium |
| 160°F (71°C) |
| |
| 170°F (77°C) |
| ||
Meat Loaf | 325°F (163°C) | 165°F (74°C) |
| |
|
|
|
| |
Veal, Rack Position 2 |
|
|
| |
|
|
|
|
|
Loin, Rib, |
|
|
|
|
Rump |
|
|
|
|
Roast |
|
|
|
|
medium | 325°F (163°C) | 160°F (71°C) |
| |
| 170°F (77°C) |
| ||
|
|
|
| |
Pork, Rack Position 2 |
|
|
| |
|
|
|
|
|
Loin Roast | 325°F (163°C) |
| ||
(boneless) |
|
|
| |
Shoulder | 325°F (163°C) |
| ||
Roast |
|
|
| |
|
|
|
|
|
Food/Rack | Cook Time | Oven Temp. | Internal Food |
Position | (min. per |
| Temp. |
| 1 lb [454 g]) |
|
|
|
|
| |
Ham, Rack Position 2 |
|
| |
|
|
|
|
Fresh | 300°F (149°C) | 160°F (71°C) | |
(uncooked) |
|
|
|
Fully | 300°F (149°C) | 160°F (71°C) | |
Cooked |
|
|
|
|
|
| |
Lamb, Rack Position 2 |
|
| |
|
|
|
|
Leg, |
|
|
|
Shoulder |
|
|
|
Roast |
|
|
|
medium | 300°F (149°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
Chicken*, Rack Position 2
Whole |
|
|
|
325°F (163°C) | 180°F (82°C) | ||
|
|
| |
325°F (163°C) | 180°F (82°C) | ||
|
|
| |
|
|
| |
Turkey*, Rack Positions 1 or 2 |
|
| |
|
|
|
|
13 lbs and | 300°F (149°C) | 180°F (82°C) | |
under |
|
|
|
(5.85 kg) |
|
|
|
Over 13 lbs | 300°F (149°C) | 180°F (82°C) | |
(5.85 kg) |
|
|
|
|
| ||
Cornish Game Hens*, Rack Position 2 or 3 |
| ||
|
|
|
|
325°F (163°C) | 180°F (82°C) | ||
|
|
| |
*Do not stuff poultry when convection roasting.
WarmHoldFeature
(onsomemodels)
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before or after cooking.
Doing so can result in food poisoning or sickness.
IMPORTANT: Food must be at serving temperature before placing it in the warmed oven. Food may be held up to one hour, however breads and casseroles may become to dry if left in the oven during Warm Hold.
Warm Hold Feature allows hot cooked foods to stay serving temperature. It can also be used at the end of a timed cook.
17
