Manual

Using the Convection Oven
1,1_1llOve*_
How to set
the ovenjar
convection
baking or
roasting
7b avoid passible burt_s, place #w racks i, lt_e
correctpasilio, b_,ibreyou lu*v_o_ the ore,.
Press the CONV BAI_]/1 RACK pad
(Convection Bake 1-Rack nlode) fi)r 1-rack
convection baking. This inode is used ti)r
cooking ti)od iteins on only 1 rack in
convection bake.
Press the CONV BAKE/MULTI pad
(Convection Bake Multi mode) for nlulti-rack
convection baking. This n/ode is used tot
cooking food iteIns oil nlore than one rack
(i.e. 9 3 or nlore racks) at the sanle tiine
in Convection Bake. See the Mulli-rad_
coave_lion bahir_g" section fi)I" n/ore
infl)rn/ation.
Press the CONV ROAST pad fl)r convection
roasting.
2 Press the nuinber pads to set the desired
()veil tellll)erat/ire.
3 Press the START pad.
To change the oven tenlperature, press the
CONV BAtC_:/MULTI, CONV BAIl:/1 RACK
or CONV ROAST pad and then the IltlI/lbeY
pads to set the new teinl)erature.
®®@®®®®®®®
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When tile ()veil starts to heat, the changing
ten/perature, starting at 100°K will be displayed.
When the ()veil reaches the tenlperature you
set, 3 beeps will sound.
4 Press the CLEAR/OFF pad when finished.
NOTE:
• }}m will hear a/hn whih, cooki**g" with convection.
The/an will stop when the door is opened but the
heat will not turr_ q[_
• }_m mr o' hear the ovea clicki_g" duri,g" baki*_ K.
This is normal
• The conve_tion/hn will O'c# on and qffwhi#
_ookb_g" to best distribute the hot air in the oven.
Convection
roasting
guide
28
Meats Mhmtes/Lb. Oven Temp. hlternal Temp.
Beef P,il), Bonch'ss P.ib, 1Luu 20-24 325°F 140°FI
Top Sirloin Medium 24-28 325°F 160°F
(3 to 5 lbs.) Well 28-32 ?,25°F 170°F
Beef Tenderloin Rare 10-14 325°F 140°FI
Medium 14-18 325°F 160°F
Pork Bonedn, Boneless (3 to 5 lbs.) 23-27 325°F 170°F
Chops (1/2 to 1" thick) 2 chops 30-35 total 325°F 170°F
4 chops 35-40 total ?,25°F 170°F
6 chops 40-45 total 325°F 170°F
Ham Canned, Butt, Shank (3 to 5 lbs.) 14-18 325°F 140°F
(illlly cooked)
Lamb Bonedn, Boneless (3 to 5 lbs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Seafood Fish, whole (3 to 5 lbs.) 30-40 total 400°F
I.obster Tails (6 to 8 oz. each) 20-25 total 350°F
Poultry Whole Chicken (2½ to 31/zlbs.) 24-26 350°F 180°-185°F
Cornish IIens [ nstuiibd (1 to 1½ lb_.) 50-55 total 350°F 180°-185°F
Stullbd (1 to 1½ lbs.) 55-60 total ?,50°F 180°-185°F
Duckling (4 to 5 lbs.) 24-26 325°F 180°-185°F
Tin-key, whole*
l Jnstullbd (10 to 16 ll)s.) 8-11 325°F 180°-185°F
l Jnstullbd ( 18 to 24 lbs.) 7-10 325°F 180°-185°F
Turkey Breast (4 to 6 lbs.) 16-11) 325°F 170°F
* t_tu/fid bh*ts g*,ne_all3wquM, 7(_45 minul_,s additio_al _*)artMgtime. Shidd lug:sa_d bwart wilh]oil lo fl_*,g,enlove>brownMg and
d_3'Mg o/shin.
± The {kS. l)@a_¢me_l! o/Agricuhmv sa)s '7_a_, b_,u/is p@u/a_; but you shouhl know thai coohblg it h) o_ll)' 140°t "meat_s somefi)od
p0is0_/Mg 0_g(n/isws may survive." (.%u_t:e:?;@ N)od Book. 15m Kitchen Guiglu. _NI)A R_,v..flzne 19,_'5.)