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Usingtheconvectionoven.
For best results when roasting large
turkeys androasts, we recommend
usflTgthe probe flTcluded f17the
COITVectioI7 oveR,
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How to Set the Oven for Convection Roasting when Using the Probe
The display Mll flash PROBE and the
oven control Mll signal if the probe is
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
oxen. Make sure it is pushed all the
way in. Close the oxen (loo_:
[] Toud/the CONVECTION ROAST pad.
[] Touch the number pads to set the
desired oven telnpel';itt/l'e.
[] Touch the PROBE pad.
[] Touch the number pads to set the
desired internal meat temperature.
[] Touch the STARTpad.
\A'hen the oven st;u'ts to heat, the word
LO will be ill the display,
?dter the internal temperature of the meat
reaches lO0°K the changing internal
temperature will be shown in the display.
[] _q_en the internal temperatm'e of
the meat reaches the number you
have set, the probe and the oven
tuI'n Off and the oven control
signals. To stop the signal, touch the
CLEAR/OFFpad. Use hot pads to
remove the probe fl'om the fl)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.
!i_:Youwill heara fan while cookingwith this
feature. Thefan will stof_when thedoor is
opened,but theheat w/// 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
Perk 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%
Seateed 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_ addi/im_al nuls/i) time. Shidd h'_:_m_d blz'as/ ,fi/h ]o_l to pnpl,( _ t
_t T/u' _LS. i)@aHml,_ t 0/ l_',7(:_z/m_vsrz_s "Ibm, bl,l,/ is /m/)_z/m; but _ou s/m_t/d /,'_ml! l/_al (ookin_ _t to o_ /) 1401" mernz_
some /ood t,oi_o_i_g o*;_zz_Lsmsma) stt)'l@,_'."(Sou_ _': Sail"1.'ood Book. };)u_ K/t(@ _ Guide. [ '€I)A lb,'l,, fiz_ e 19,t¢5.)
20
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