Style 3 - Convection Baking and Roasting (on some
models)
The convection feature is ideal for single rack baking and roasting. If using more than one rack, move pans from top to bottom shelf halfway through cooking.
During convection baking or roasting, the bake and broil elements cycle on and off in intervals to maintain the oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection baking or roasting, the fan will turn off immediately. It will come back on when the oven door is closed.
To Use:
1.Press BAKE or BROIL.
2.Press CONVECT keypad to turn on fan.
3.Press the TEMP/HOUR “up” or “down” arrow pads to desired temperature.
4.Press START.
5.Press CONVECT keypad to turn off fan when finished cooking.
6.Press OFF/CANCEL to turn off oven.
CONVECTION ROASTING CHART
FOOD/RACK | COOK | OVEN TEMP. | INTERNAL |
POSITION | TIME |
| FOOD TEMP. |
| (min. per |
|
|
| 1 lb (454 g) |
|
|
|
|
| |
Beef, Rack Position 2 |
|
| |
|
|
|
|
Rib Roast |
|
|
|
rare | 300°F (150°C) | 140°F (60°C) | |
medium |
| 160°F (71°C) | |
| 170°F (77°C) | ||
Rib Roast |
|
|
|
(boneless) |
|
|
|
rare | 300°F (150°C) | 140°F (60°C) | |
medium |
| 160°F (71°C) | |
| 170°F (77°C) | ||
Rump, |
|
|
|
Sirloin |
|
|
|
Tip Roast |
|
|
|
rare | 300°F (150°C) | 140°F (60°C) | |
medium |
| 160°F (71°C) | |
| 170°F (77°C) | ||
Meat Loaf | 325°F (160°C) | 165°F (74°C) | |
|
|
| |
Veal, Rack Position 2 |
|
| |
|
|
|
|
Loin, Rib, |
|
|
|
Rump Roast |
|
|
|
medium | 325°F (160°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
|
|
| |
Pork, Rack Position 2 |
|
| |
|
|
|
|
Loin Roast | 325°F (160°C) | ||
(boneless) |
|
| |
Shoulder | 325°F (160°C) | ||
Roast |
|
| |
FOOD/RACK | COOK | OVEN TEMP. | INTERNAL |
POSITION | TIME |
| FOOD TEMP. |
| (min. per |
|
|
| 1 lb (454 g) |
|
|
|
|
| |
Ham, Rack Position 2 |
|
| |
|
|
|
|
Fresh | 300°F (150°C) | 160°F (71°C) | |
(uncooked) |
|
|
|
Fully Cooked | 300°F (150°C) | 160°F (71°C) | |
|
|
| |
Lamb, Rack Position 2 |
|
| |
|
|
|
|
Leg, |
|
|
|
Shoulder |
|
|
|
Roast |
|
|
|
medium | 300°F (150°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
|
|
| |
Chicken*, Rack Position 2 |
|
| |
|
|
|
|
Whole |
|
|
|
325°F (160°C) | 180°F (82°C) | ||
|
|
| |
325°F (160°C) | 180°F (82°C) | ||
|
|
| |
|
| ||
Turkey*, Rack Positions 1 or 2 |
| ||
|
|
|
|
13 lbs and | 300°F (150°C) | 180°F (82°C) | |
under |
|
|
|
(5.85 kg) |
|
|
|
Over 13 lbs | 300°F (150°C) | 180°F (82°C) | |
(5.85 kg) |
|
|
|
|
| ||
Cornish Game Hens, Rack Positions 2 or 3 |
| ||
|
|
|
|
325°F (160°C) | 180°F (82°C) | ||
|
|
| |
*Do not stuff poultry when convection roasting.
HoldWarmFeature
(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 1 hour; however, breads and casseroles may become too dry if left in the oven during Hold Warm.
The Hold Warm feature allows hot cooked foods to stay at serving temperature. It can also be used at the end of a timed cook.
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