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When roasting with CONVECT BAKE, use the roasting rack on
top of the broiler pan and grid. It is not necessary to wait for the
oven to preheat before putting food in, unless recommended in
the recipe.
t #
1. Roasting Rack
2. Broiler Grid
3. Broiler Pan
1. Press CONVECT BAKE.
2. Press the TEMP "up" or "down" arrow pads to enter a
temperature other than 350°F (177°C). The convection bake
range can be set between 170°F and 500°F (77°C and
260°0).
3. Press START.
A preheating time will count down on the display and "PrE"
will appear. The oven control automatically sets preheating
time based on the oven temperature selected.
As the preheating time ends, the set temperature replaces
"PrE" on the display. When the set temperature is reached, if
enabled, one tone will sound.
The temperature settings can be changed any time after
pressing START. Changing the temperature will not change
the preheat countdown time.
4. Press STOP CANCEL when finished cooking.
Use the following chart below when convection roasting meats
and poultry.
tDo not stuff poultry when convection roasting.
CONVECTION ROASTING CHART
Food/Rack Cook Time Oven Temp. Internal Food
Position (minutes per Temp.
pound)
Beef, Rack Position 2
Rib Roast
rare 20-25 140°F (60°C)
medium 25-30 300OF (145oc) 160°F (71°C)
well done 30-35 170°F (77°C)
Rib Roast
(boneless)
rare 22-25 140°F (60°C)
medium 27-30 300°F (145°C) 160°F (71°C)
well done 32-35 170°F (77°C)
Rump, Sirloin
Tip Roast
rare
medium 20-25 140OF (60oc)
well done 25-30 300°F (145°C) 160OF (71oc)
Meat Loaf 30-35 170°F (77°C)
20-25 325°F (160°C) 165OF (74oc)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium
well done
25-35 325°F (160°C) 160°F (71°C)
30-40 170°F (77°C)
Food/Rack Cook Time Oven Temp. Internal Food
Position (minutes per Temp.
pound)
Pork, Rack Position 2
Loin Roast 30-40 325°F (160°C) 160°F-170°F
(boneless) (71 °C-75°C)
Shoulder 35-40 325°F (160°C) 160°F-170°F
Roast (71 °C-75°C)
Ham, Rack Position 2
Fresh 25-35 300°F (145°C) 160°F (71°C)
(uncooked)
Fully Cooked 15-20 300°F (145°C) 160°F (71°C)
Lamb, Rack Position 2
Leg, Shoulder
Roast
medium
well done 25-30 300°F (145°C) 160°F (71°C)
30-35 170°F (77°C)
tChicken, Rack Position 2
Whole
3-5 Ibs. 20-25 325°F (160°C) 180°F (82°C)
(1.5-2.2 kg)
5-7 Ibs. 15-20 325°F (160°C) 180°F (82°C)
(2.2-3.1 kg)
tTurkey, Rack Positions 1 or 2
13 Ibs. and 10-15 300°F (145°C) 180°F (82°C)
under
(5.85 kg)
Over 13 Ibs. 10-12 300°F (145°C) 180°F (82°C)
(5.85 kg)
tCornish Game Hens, Rack Position 2 or 3
1-1.5 Ibs. 50-60 325°F (160°C) 180°F (82°C)
(0.5-0.7 kg)
Warm Hold allows hot cooked foods to stay warm before serving.
It can also be used at the end of a timed cook.
To Use Automatic Warm/Cool:
At the end of a timed cook (either with or without a delayed start),
or at the end of a sequence program in which the last step is not
the Warm Hold mode, the oven will automatically set a one hour
warm hold at 170°F (77°C).
If the Warm Hold mode is not canceled at any time during the 1-
hour period, it will immediately be followed by the Cool Function
mode, which will operate for up through 24-hours or until the
function is canceled. The Cool Function mode will also occur at
the end of a sequenced program which ends with a timed Warm
Function. See "Sequence Programming" section for more
information.
When the cook time ends or the last step of the sequence is
complete, the oven display will show a warming count down
time.
When warming time ends and the oven control enters the Cool
Function mode, "COOL" will show on the oven display. The time
of day will also show in the 4-digit display.
14
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