1.Press CONVECT BAKE.
Press the TEMP “up” or “down” arrow pads to enter a temperature other than 350°F (177°C). The convection bake range can be set between 170°F and 500°F (77°C and 260°C).
2.Press START.
A preheating time will count down on the display, and “PrE” will appear. The oven control automatically sets preheating time based on the oven temperature selected.
As the preheating time ends, the set temperature replaces “PrE” on the display. When the set temperature is reached, if enabled, 1 tone will sound.
The temperature settings can be changed anytime after pressing START. Changing the temperature will not change the preheat countdown time.
3.Press OFF or OFF/CANCEL when finished cooking.
CONVECTION COOKING CHART
FOOD/ | COOK TIME | OVEN TEMP. | INTERNAL |
RACK | (min. per |
| FOOD |
POSITION | 1 lb [454 g]) |
| TEMP. |
|
|
| |
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 |
|
| |
(boneless) | 325°F (163°C) | ||
Shoulder |
|
| |
Roast | 325°F (163°C) | ||
FOOD/ | COOK TIME | OVEN TEMP. | INTERNAL |
RACK | (min. per |
| FOOD |
POSITION | 1 lb [454 g]) |
| TEMP. |
|
|
| |
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.
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