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26
Oven Controls
Convection Roasting tips:
• Preheating for convection roast will not be necessary for
most meats and poultry.
• Arrange oven racks so the food is in the center of the oven.
• Since convection roast cooks faster, you can reduce cook
times by 25% from the recommended time of your recipe
(check the food at this time). Then if needed, increase cook
time until the desired doneness is obtained.
• Do not cover foods when dry roasting - covering will
prevent the meat from browning properly.
• Be sure to carefully follow your recipe’s temperature and
time recommendations or refer to the convection roast
recommendations in Table 4.
• Use the broiler pan and insert, as well as the roasting rack
(Figure 33) (some models). The broiler pan will catch grease
spills, and the insert will help prevent splatters. The roasting
rack will hold the meat.
• Do not use the broiler pan without the grid or cover the grid
with aluminum foil.
• Always pull the rack out to the stop position before
removing food.
• It is not recommended to roast chicken on a roasting rack.
Use a deep pan instead on rack position 1.
Warm & Hold
Warm & Hold should only be used with foods that are already
at serving temperatures. Warm & Hold will keep cooked foods
warm and ready for serving for up to 3 hours after cooking has
finished. After 3 hours the Warm & Hold will shut-off automati-
cally. Warm & Hold will keep the oven temperature at 170° F
(77°C).
To set Warm & Hold:
Always use pot holders or oven mitts when using
the oven. When cooking the oven interior, oven racks, and
cooktop will become very hot which can cause burns.
Food Poisoning Hazard. Do not let food sit for
more than one hour before or after cooking. Doing so can result
in food poisoning or sickness. Foods that can easily spoil such as
milk, eggs, fish, meat, or poultry should be chilled in the refriger-
ator first. Even when chilled, they should not stand in the oven
for more than 1 hour before cooking begins and should be
removed promptly when finished cooking.
1. If needed, arrange oven racks and place cooked food in
oven.
1. Turn the oven mode control to Warm & Hold.
2. Turn the oven temperature control to Warm. The display will
show HLd and the oven will warm to 170°F and remain at
that temperature for up to 3 hours unless canceled.
3. To cancel Warm & Hold, turn both the oven mode and oven
temperature controls to OFF.
Table 4: Convection roasting temperature and time recommendations
Meat Weight Oven Temp Internal Temp Minutes per lb.
Beef Standing rib roast
1
4 to 6 lbs. 350°F (177°C) 160°F (71°C)
1
25-30
Ribeye roast
1
4 to 6 lbs. 350°F (177°C) 160°F (71°C)
1
25-30
Tenderloin roast
1
2 to 3 lbs. 400°F (204°C) 160°F (71°C)
1
15-25
Poultry Turkey whole
2
12 to 16 lbs. 325°F (163°C) 180°F (82°C) 8-10
Turkey whole
2
16 to 20 lbs. 325°F (163°C) 180°F (82°C) 10-15
Turkey whole
2
20 to 24 lbs. 325°F (163°C) 180°F (82°C) 12-16
Chicken 3 to 4 lbs. 350°F-375°F (177°C-191°F) 180°F (82°C) 12-16
Pork Ham roast, fresh 4 to 6 lbs. 325°F (163°C) 160°F (71°C) 30-40
Shoulder blade roast 4 to 6 lbs. 325°F (163°C) 160°F (71°C) 20-30
Loin 3 to 4 lbs. 325°F (163°C) 160°F (71°C) 20-25
Pre-cooked ham 5 to 7 lbs. 325°F (163°C) 160°F (71°C) 30-40
1. For beef, medium 160°F. Well done 170°F. The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to
only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The low-
est temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef medium 160°F, well done 170°F.
2. Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin. Stuffing should be about
165°F.
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