2.Press START/ENTER.
“Lo°” will appear on the lower oven display if the actual oven temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the lower oven display will show the oven temperature increasing in 5° increments.
When the set temperature is reached, if enabled, one tone will sound.
3.Press lower oven OFF/CANCEL when finished cooking.
Use the following chart below when convection roasting meats and poultry.
Food/Rack | Cook | Oven Temp. | Internal | |
Position | Time |
| Food Temp. | |
| (minutes) |
|
| |
|
|
| ||
Beef, Rack Position 2 |
|
| ||
|
|
|
| |
Rib Roast |
|
|
| |
rare |
| 140°F (60°C) | ||
medium | 300°F (145°C) | 160°F (70°C) | ||
well done | 170°F (75°C) | |||
| ||||
Rib Roast |
|
|
| |
(boneless) |
|
|
| |
rare | 300°F (145°C) | 140°F (60°C) | ||
medium | 160°F (70°C) | |||
well done |
| 170°F (75°C) | ||
Rump, |
|
|
| |
Sirloin Tip |
|
|
| |
Roast |
|
|
| |
rare |
| 140°F (60°C) | ||
medium | 300°F (145°C) | |||
160°F (70°C) | ||||
well done |
| 170°F (75°C) | ||
Meatloaf |
| |||
325°F (160°C) | 170°F (75°C) | |||
|
|
| ||
Veal, Rack Position 2 |
|
| ||
|
|
|
| |
Loin, Rib, |
|
|
| |
Rump |
|
|
| |
Roast |
|
|
| |
medium | 325°F (160°C) | 160°F (70°C) | ||
well done |
| 170°F (75°C) | ||
|
|
| ||
Pork, Rack Position 2 |
|
| ||
|
|
|
| |
Loin Roast | 325°F (160°C) | 170°F (75°C) | ||
(boneless) |
|
|
| |
Shoulder | 325°F (160°C) | 170°F (75°C) | ||
Roast |
|
|
| |
|
|
| ||
Ham, Rack Position 2 |
|
| ||
|
|
|
| |
Fresh | 300°F (145°C) | 170°F (75°C) | ||
(uncooked) |
|
|
| |
Fully | 300°F (145°C) | 170°F (75°C) | ||
Cooked |
|
|
| |
|
|
| ||
Lamb, Rack Position 2 |
|
| ||
|
|
|
| |
Leg, |
|
|
| |
Shoulder |
|
|
| |
Roast |
|
|
| |
medium | 300°F (145°C) | 160°F (70°C) | ||
well done | ||||
| 170°F (75°C) | |||
|
| |||
*Chicken, Rack Position 2
Whole |
|
|
|
325°F (160°C) | 185°F (85°C) | ||
|
|
| |
325°F (160°C) | 185°F (85°C) | ||
|
|
| |
|
| ||
*Turkey, Rack Positions 1 or 2 |
| ||
|
|
|
|
13 lbs. and | 300°F (145°C) | 185°F (85°C) | |
under |
|
|
|
(5.85 kg) |
|
|
|
Over 13 lbs. | 300°F (145°C) | 185°F (85°C) | |
(5.85 kg) |
|
|
|
|
| ||
*Cornish Game Hens, Rack Position 2 or 3 |
| ||
|
|
|
|
325°F (160°C) | 185°F (85°C) | ||
|
|
| |
*Do not stuff poultry when convection roasting.
Convection Broiling
1
2
1.Broil element
2.Convection fan
During convection broiling, the broil element cycles on and off in intervals to maintain the oven temperature, while the fan constantly circulates the hot air.
If the lower oven door is opened during convection broiling, the broil element and fan will turn off immediately. They will come back on once the door is closed.
To Convection Broil:
Before convection broiling, see the “Broiling and Custom Broiling” section for general broiling guidelines and rack positioning.
Allow the oven to preheat for 5 minutes. Position food on the grid in 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 CONV 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/ENTER.
The set oven temperature will appear on the lower oven display until oven is turned off.
3.Press OFF/CANCEL when finished cooking.
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