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Usingtheconvectionoven.
For best results when roasting large
turkeys and roasts, we recommend
using the probe included in the
cotweetion oven,
Tochange the oven temperature
during the Convection Roast cycle,
touch the CONVECTIONROASTpad
and then touch the number pads to
set the new desired temperature.
20
How to Set the Oven for Convection Roasting when Using the Probe
The display will flash PROBEand the
oven control will signal if the prohe is
inserted into the oudeL 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 oudet in the
oven. Make sure it is pushed all the
way in. Close the oven deal:
[] Touch the CONVECTIONROASTpad.
[] Touch the numher pads to set tile
desired oven temperature.
[] Touch the PROBE pad.
[] Touch the number pads to set tile
desired internal meat temperature.
[] Touch the STARTpad.
When the oven starts to heat, the word
L0 will be in the display.
After the internal temperature of the meat
reaches 100°E the changing internal
temperature will be shown in the display.
[] When the internal temperature of
the meat reaches the number you
have set, the probe and the oven
turn off and the oven control
signals. To stop the signal, touch the
CLEAR/OFFpad. Use hot pads to
remove the probe from the food.
Do not use tongs to pull on it--they
might damage it.
CAUTION:repreventpossibleburns,
donotunplugtheprobefromtheovenoutletuntil
theovenhascooledDonotstoretheprobein
theoven.
NOTE:
_ If theprobeisremovedfromthefoodbefore
thefinaltemperatureisreached,a tonewill
soundandthedisplaywillflashuntiltheprobe
isremovedfromtheoven.
_ Youwill hearafanwbilecookingwiththis
feature.Thefanwillstopwhenthedooris
opened,buttheheatwillnotturnoff.
_ Youcanusethetimereventhoughyoucannot
usetimedovenoperations.
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Infernal Temp.
Beef Rib,BonelessRib, Rare 20-24 32B°F 140°Ft
TopSirloin Medium 24-28 325°F 180°F
(3 to 5Ibs) Well 28-32 325°F 170°F
Beef Tenderloin Rare 10-14 325°F 140°Ft
Medium 14-18 325°F 160°F
Pork Bone-In,Boneless(3 to 5Ibs.) 23-27 325°F 17O°F
Chops{1/2 to 1" thick) 2chops 31_35total 325°F 170°F
4chops 35-40 total 325°F 170°F
6chops 41_45total 325°F 17O°F
Ham Canned,Butt, Shank(3 to5 Ibs.fully cooked) 14-18 325°F 140°F
Lamb Bone-In,Boneless(3 to 5Ibs.) Medium 17-20 325°F 160°F
Well 21_24 325°F 170°F
Seafood Fish,Whole{3 to 5Ibs) 31_40total 400%
LobsterTails{8to 8 oz each) 20-25 total 350°F
Poultry Whole Chicken{2½to 3½Ibs) 24-28 350% 180°-185°F
CornishHens,Unstuffed(1to 1½ Ibs) 5(_-55total 350% 180°-185°F
Stuffed (1to 1½Ibs.) 55-60 total 350% 188°-185°F
Duckling(4 to5 Ibs) 24-26 325°F 188°-185°F
Turkey,Whole*
Unstuffed(10to 16Ibs.) 8-11 325°F 180°-185°F
Unstuffed(18to24 Ibs.) 7-10 325°F 188°-185°F
TurkeyBreast(4to 6Ibs.) 18-19 325°F 170°F
* Stt_ffed bbd,_ gengmll_ _,quire 3()_45 minut_s cMdlUrmal _oasti_ ti_w. Shir,ld leg_ a_d b_east with fi)il to prevent
o_,e_bro_mi_ and dub_g _ _in.
+ The {L& 1)ep_ment _AgHcult:ure say_ "!_m_ beef _ popul_±i, but you shouM know that _&_ it to only 140_F swans
s_ne food _i_onir_g _n_m *nay su_JhJe." (Somz_ Safe t_od Bo_. Your Kitchen Guide. U_)A/_ June 1985.)
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