Manual

Using the Convection Oven
Wall Oven
How to set
the oven./br
convection
baking or
roasting
7b avoid possibh, bl_rns, plaee the raehs @ the
eor?_,etpositiot_ bqfim,you turn on the ovem
Press the CONY BAKE/1 RACK pad
(Convection Bake 1-P,ack mode) for 1-rack
convection baking. This mode is used for
cooking fl)od items tm truly 1 rack in
ctmvection bake.
Press the CONV BAKE/MULTI pad
(Convection Bake Muhi mode) fl)r muhi-rack
convection baking. This mode is ttsed _k)i"
cooking tood items on more than one rack
(i.e. 2, 3 or more racks) at the same time
in C,tmvectitm Bake. See the Multi-rael_
eonveetio_ baki_L," section fin" m ore
inlbrm a tit) n.
Press the CONV ROAST pad tot convection
rt)asting.
2 Press tl_e nmnber pads to set the desired
t)veil tel//perattlre.
3 Press the START pad.
To change the ovell temperature, press the
CONY BAKE/MULTI, CONV BAKE/1 RACK
t)r CONV ROAST pad and then the nmnber
pads to set the new temperature.
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When the oven starts to heat, the changing
temperature, starting at 100°K will be displayed.
When the oven reaches the temperature you
set, 3 beeps will sotmd.
4 Press the CLEAR/OFF pad when finished.
N07_:
* }},uwill hear a,filn whih, (ookb_p" with (ot_ve(tiom
Thej_ln will stop when the door is opened but the
heat will not turn o/]_
, You m( O' hear the oven clicking" durit_L," bahit<g:
Tkis is normal
* Tke eotH)eetion./)ln will (Te/e ot_ and o.ffwhi#
eookb<q" to best distribute the hot air i_ the oven.
Convection
roasting
guide
22
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20-94 325<F 14@F t
Top Sirloin Medium 24-28 325°F 160'F
(3 to 5 lbs.) Well 28-32 325°F 17@F
Beef Tenderloin Rare 10-14 325°F 140°Ft
Mediu m 14-18 325°F 160'F
Pork Bone-il< 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 325°F 17(YT
6 chops 40-45 total 325'F 170°F
H_l Calnled, Butt, Shank (3 to 5 lbs.) 14-18 325'F 140°F
(Ihll} cooke(l)
Lamb Bonedn, Boneless (3 to F)lbs.) Meditun 17-20 325"F 16@F
X\k,II 20-24 325'F 170°F
Seafood Fish, whole (3 to 5 lbs.) 30-40 total 40tI°F
Lobster "[hils (6 to 8 oz. each) 20-25 total 35{1<F
Poultry" Whole (]hitken (2_ to 31/2ll)s.) 24-26 350"F 1811'-185(F
Cornish Hens k nstuf][i'(1 (1 to 1½ lbs.) 50-55 total 350<F 180°-185°F
Stuft;.*d (1 to 1½ lbs.) 55-60 total '350°F 18@-185'F
I)ucklil_g (4 to 5 lbs.) 24-26 325°F 18@-185_F
Turkey, whole*
[ nstutlbd (1t} to 16 ll)s.) 8-11 325'F 180°-1&5°F
k nstuflbd (18 to 24 lbs.) 7-10 325°F 180<-185<F
Turkey Breast (4 to 6 lbs.) 16-111 325<F 170°F
* Sm/fl¢t bkztx gvnc_atty wquiw 31_45 minumv addition*at _a_tM_ time. Shield hg_ a_td bwa_t with/oii to tin.vent ovc>b_*_wni_*_and
do, i_,g o/_kin.
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poixo_*Mqmga_lismv may xu_vi-oe."(Sou_e: Sail. I,bod Book. Dzt_ Kkchen (;uigh'. { "Sl).l b.. ,/.m' 195'5.)