FOOD/RACK | COOK TIME | OVEN TEMP. | INTERNAL |
POSITION | (min. per |
| FOOD TEMP. |
| 1 lb [454 g]) |
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Ham, Rack Position 2 |
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Fresh | 300°F (149°C) | 160°F (71°C) | |
(uncooked) |
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Fully | 300°F (149°C) | 160°F (71°C) | |
Cooked |
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Lamb, Rack Position 2 |
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Leg, |
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Shoulder |
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Roast |
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medium | 300°F (149°C) | 160°F (71°C) | |
| 170°F (77°C) | ||
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Chicken*, Rack Position 2 |
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Whole |
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325°F (163°C) | 180°F (82°C) | ||
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325°F (163°C) | 180°F (82°C) | ||
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Turkey*, Rack Positions 1 or 2 |
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13 lbs and | 300°F (149°C) | 180°F (82°C) | |
under |
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(5.85 kg) |
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Over 13 lbs | 300°F (149°C) | 180°F (82°C) | |
(5.85 kg) |
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Cornish Game Hens*, Rack Position 2 or 3 |
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325°F (163°C) | 180°F (82°C) | ||
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*Do not stuff poultry when convection roasting.
ConvectionBroil
(onsomemodels)
A
B
A.Broil heat
B.Convection fan
During convection broiling, the broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.
The temperature is preset at 450°F (232°C), but can be changed to a different temperature. 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 elements and fan will turn off immediately. They will come back on once the door is closed.
To Convection Broil:
Before convection broiling, see “Broiling” section for general broiling guidelines. Position rack.
Allow the oven to preheat for 5 minutes. 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 170°F and 500°F (77°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/CANCEL for the respective oven when finished cooking.
ConvectFull Meal
(onsomemodels)
Convect Full Meal lets you choose from 11 preset cooking cycles. A single pad includes an oven setting, an oven temperature, and a cook time or probe temperature. One pad is changeable to allow you to set your own cycle and save it for future use. Use the following chart as a guide.
■All food should be at refrigerator or room temperature before placing in the oven. These settings and times are not for frozen foods.
■Always check for doneness of meats and poultry with a meat thermometer. Test other foods for doneness by checking color and texture.
PAD/ OVEN | OVEN | COOK | FOOD or MEAL |
SETTING | TEMP. | TIME or |
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| PROBE |
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| TEMP. |
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1 | 325°F | 1 hr. | Meat loaf, baked |
Convection | (163°C) |
| potatoes, pineapple |
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| upside down cake | |
Bake |
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2 | 325°F | 1 hr. 30 | Turkey breast, stuffing |
Convection | (163°C) | min. | casserole, peach crisp |
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Roast |
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3 | 350°F | 40 min. | Stuffed pork chops, |
Convection | (177°C) |
| baked winter squash, |
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| bread pudding | |
Roast |
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4 | 375°F | 45 min. | Oven fried chicken |
Convection | (191°C) |
| pieces, scalloped |
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| potatoes, cherry pie | |
Bake |
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5 | 425°F | 20 min. | Baked salmon steaks, |
Convection | (218°C) |
| roasted vegetable |
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Bake | wedges, biscuits |
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12
