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Cooking Modes
PERFECTTURKEY
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This mode uses the temperature probe to control precisely the cooking of a perfect turkey. The
convection system gently browns the turkey's exterior and seals in the juices. The temperature
probe is required with this cooking mode (read its section on next page for more details), The
oven can be programmed for Perfect Turkey at any temperature between 170°F to 550°F with
a default temperature of 325 °F. The probe default temperature for the perfect turkey feature is
180°F.
Perfect Turkey Tips:
• Thaw the turkey in the refrigerator at least 24 hours per 5 Ibs before cooking the bird.
• Use the broiler pan and grid, and the roasting rack. The broiler pan will catch grease spills and
the grid will help prevent spatters. The roasting rack will hold the turkey.
• Place an oven rack on rack position 2 (next-bottom).
• Make sure the roasting rack is securely seated on the grid in the broiler pan. The roasting rack
fits on the grid allowing the heated air to circulate under the food for even cooking and helps
to increase browning on the underside.
To set a Perfect Turkey of 325°F:
1. Arrange interior oven racks and place food in the oven.
2. Insert the meat probe into the bird and connect it in the oven (read the probe section on next
page for more details).
3. Select oven by pressing UPPER OVEN oPP_R
OVEN •
4. Press PERFECT TURKEY (_. A temperature can be entered if another value than the
default is needed.
Optional: Press PROBE _ ifyou wish to change the probe target temperature (see PROBE section).
5. Press START<_>.
6. Remove food from the oven when the temperature probe chime signals that the oven has
reached the set target temperature.
7. Press CANCEL @ to stop or cancel the Perfect Turkey feature at any time.
Perfect Turkey Chart
Weight Oven Temp
Poultry Turkey, whole* 12 to 16 lbs. 325° F
Turkey, whole* 16 to 20 tbs. 325° F
Turkey, whole* 20 to 24 lbs. 325° F
Chicken 3 to 4 lbs. 350-375° F
Internal Temp Min per lb.
180° F 8-10
180° F 10-15
180° F 12-16
180° F 12-16
* Stuffed turkey requires additional roasting time. Shield legs and breast with foil to
prevent overbrowning and dying of the skin.
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