Instructions for Use

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Convection roast
About convection roast
Convection roast uses heat from the top and bottom
elements as well as heat circulated by the convection fan.
The convection roast mode is well suited for preparing
tender cuts of meat and poultry. The benefits of
convection roast mode include:
• As much as 25% faster cooking than non-convection
modes.
• Rich, golden browning.
Tips:
• Use the same temperature as indicated in the recipe.
• Check doneness early, since roasting time may
decrease.
• Do not cover meat or use cooking bags.
• Use the broil pan and grid provided with the oven for
roasting. A shallow, uncovered pan can also be used.
• Use a meat thermometer to determine the internal
temperature of the meat.
• If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the meat
to prevent over-browning.
• Let meat stand covered with foil 10-15 minutes after
removing it from the oven.
Keep warm
About keep warm
• The warm mode will keep hot, cooked foods at
serving temperature. ALWAYS start with hot food. DO
NOT use this mode to heat cold food other than for
crisping crackers, chips, and dry cereal.
• Serving dishes, plates, and cups may be kept warm
with this mode.
• Food should be at serving temperature (above 140°F /
60°C) before being placed in the oven.
• Food may be kept hot in its cooking container or
transferred to a heat-safe serving dish.
• Aluminum foil may be used to cover food. Use only
heat-safe dishes.
• DO NOT open the oven door unnecessarily. Opening
the door will reduce the temperature of the oven.
• When keeping cooked food warm, allow time for the
oven to preheat before placing the item in the oven.
To set the keep warm mode
1. Turn the mode knob to KEEP WARM.
2. Turn the oven temperature knob to 150°F.
3. Place warmed dish in the oven and close the door.
Minimum internal cooking temperatures
The minimum internal temperatures that foods must reach
to be considered safe to eat, as determined by the U. S
Department of Agriculture Food Safety and Inspection
Service, are as follows:
Egg dishes, casseroles 160°F (72°C)
Leftovers 165°F (74°C)
Ground beef, veal, lamb, or pork 160°F (72°C)
Beef, veal, lamb roasts, steaks, or chops
Medium rare
Medium
Well done
145°F (63°C)
160°F (71°C)
170°F (77°C)
Pork roasts, steaks, or chops
Medium
Well done
160°F (72°C)
170°F (77°C)
Ham
Cook before eating
Fully cooked, to reheat
160°F (72°C)
140°F (60°C)
Poultry
Ground chicken, turkey
Whole chicken, turkey
Breasts, roasts
Thighs and wings
Stuffing (cooked alone or in bird)
165°F (74°C)
180°F (82°C)
170°F (77°C)
180°F (82°C)
165°F (74°C)