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Operation - Oven
English 25
* Roasting times are approximate and may vary depending on shape of the meat.
** Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.
Dehydrate
(some models)
The dehydrate mode dries with heat from a third
element behind the back wall of the oven. The
heat is circulated throughout the oven by the
convection fan. Dehydrating is used to dry and/or
preserve foods such as fruits, vegetables and
herbs. This mode holds an optimum low temper-
ature (100° F - 160° F) while circulating the
heated air to slowly remove moisture. The oven
will stay on for 48 hours before shutting off auto-
matically.
For Best Results:
• Dry most fruits and vegetables at 140° F. Dry herbs at 100° F. (Refer to the
Dehydrate Chart for examples).
• Drying times vary depending on the moisture and sugar content of the food,
the size of the pieces, the amount being dried and the humidity in the air.
Check food at the minimum drying time.
• Multiple racks (not included) can be used simultaneously. Contact your dealer
to order drying racks.
• Treat fruits with antioxidants to avoid discoloration.
• Consult a food preservation book, county Cooperative Extension Office or
library for additional information.
Important: The door must be open during Dehydrate mode. Prop door open at
least 1" by placing an object (i.e.; wooden spoon) in the upper corner between the
door and side panel. Be careful that the object does not press the oven gasket.
Poultry
Chicken - whole
Turkey - unstuffed**
Turkey - unstuffed**
Turkey - unstuffed**
Turkey breast
Cornish hen
3-4
12-15
16-20
21-25
3-8
1-1 1/2
375
325
325
325
325
350
14-20
10-14
9-13
6-10
20-25
45-75 (total time)
180
180
180
180
170
180
Lamb
Half leg
Whole leg
3-4
6-8
325
325
30-35
25-30
25-30
30-35
160 (medium)
170 (well)
160 (medium)
170 (well)
Table 7: Convection Roast Chart
Meats Item
Weight
(lb)
Oven Temp.*
(
o
F)
Roasting Time*
(min per lb)
Internal Temp.
(
o
F)
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