Loading ...
Loading ...
Loading ...
Usingtheconvectionoven.
For best results when roasting large
turkeys and roasts, we recommend
usflTgthe probe flTcluded f17the
COITVectioI7 oveR,
CONVECTION
@@@(i55)
How to Set the Oven for Convection Roasting when Using the Probe
The displa_will flash PROBEand the [] _en the internal temperature of
o_en control will signal if the probe is the meat reaches the number you
inserted into the outlet and you have not
set a probe temperature and pressed the
STARTpad.
[] Place the rack in the lowest position
(A). Insert the probe into the meat.
[] Plug the probe into the outlet in the
o_en, Make sure it is pushed all the
way in. Close the oxen (loo_:
[] Touch the CONVECTIONROASTpad.
[] Touch the number pads to set the
desired o',en tenlperature,
[] Touch the PROBE pad.
[] Touch the number pads to set the
desired internal meat temperature,
[] Touch the START pad.
_'_ hen the oven stnrts to heat, the word
tO will be in the display:
_AJter the internal temperatm'e of the meat
reaches IO0°K the changing internal
temperatm'e will be shown in the display.
have set, the probe and the oven
ttlI'n off and the oven control
signals. To stop the signal, touch the
CLEAR/OFFpad. Use hot pads to
remove the probe fi'om the fi)od,
Do not use tongs to pull on it--they
might damage it.
CAUTION:ropreventpossiblebume,
donotunplugtheprobefromtheovenoutletuntil
theovenhascooledDonotstoretheprobein
the oven.
NOTE:
iJi::If theprobeisremovedfromthefoodbefora
thefinaltemperatureisreached,atonewill
soundandthedisplaywill flashuntiltheprobe
isremovedfromtheoven.
!;_:Youwill heara fan while cookingwith this
feature. Thefan will stof_when thedoor is
opened,but theheat wff/ not turn oft
iJi::Youcan use thet/Ynereventhoughyoucannot
usetimed ovenoperations.
Tochange the oven temperature
during the Convection Roast cycle,
touch the CONVECTIONROASTpad
and then touch thenumber pads to
set the new desired temperature.
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib,BonelessRib, Rare 20_4 325°F 140°Ft
TopSirloin Medium 24_8 325°F 160'_F
(3to 5 Ibs.) Well 28_2 325'_F 170'_F
BeefTenderloin Rare 10 14 325°F 140°Ft
Medium 14 18 325°F 160°F
Pod{ Bonedn,Boneless(3to 5 Ibs.) 23_7 32R°F 170°F
Chops(1/2to 1" thick) 2 chops 30_5 total 32R°F 170°F
4 chops 35-40 total 32R°F 170°F
6 chops 40_5 total 32R°F 170°F
Ham Canned, Butt, Shank(3to 5 Ibs.fully cooked) 14 18 325°F 140°F
Lamb Bonedn,Boneless(3to 5 Ibs.) Medium 17_0 325°F 160°F
Well 20_4 325°F 170%
$eateed Fish,Whole(3 to5 Ibs.) 3OqOtotal 4OO°F
LobsterTails(6 to8 oz.each) 20_5 total 350°F
Poultry WholeChicken(21/Lto 31/zIbs.} 24_6 350°F 180° 185°F
CornishHens,Unstuffed(1 to 11/zIbs.) 50 55total 350°F 180° 185°F
Stuffed(1to 11/LIbs.) 5R 60total 350°F 180° 185°F
Buckling(4to 5 Ibs.) 24_6 32R°F 180° 185°F
Turkey,Whole*
Unstuffed(10to 16Ibs.) 8 11 32R°F 180° 185°F
Unstuffed(18to 24Ibs.) 7 10 32R°F 180° 185°F
TurkeyBreast(4to 6 Ibs.) 16 19 32R°F 170°F
Sm/]ed bi_ds g_,)_e_wl0 n,q_li)_, 30-45 mimm_ addilim_al nulsti)i time. Shidd h-t_:_m_d blz'as[ ,vilh ]v_l to pn,'l,( _t
"t T/u' _LS. i)@aHml,_ t o/ IK*Tctzflzm"_(z_ "Ibm, bz'l,/is /m/)tz/m; but _ou _/mtt/d /,'_ml! l/_al (vokin_ it to o_ /) I401" m_'tnz_
_ome /ood t,oi_o_i_g o*;_zz_L_m_ma) _tt_'l@,_'."(Sou_ _':S@" 1.'ood Book. };m_ KiI(@ _ Guide. [ _I)A lb,'l,, fiz_ e 19,t¢5.)
20
Loading ...
Loading ...
Loading ...