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Cookin 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 next=bottom rack position.
• 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:
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).
UPPER
3. Select oven by pressing UPPER OVEN ovE,.
4. Press PERFECT TURKEY (_. A temperature can be entered if another value than the
default is needed.
Optional: Press PROBE _ if you wish to change the probe target temperature (see PROBE
section).
5. Press START <',_.
6. Remove food from the oven when the probe chime signals that the bird internal temperature
has reached its target.
7. Press CANCEL (_) to stop or cancel the Perfect Turkey feature at any time.
Perfect Turkey_ Chart
Weight Oven Temp Internal Temp Min per lb.
Poultry Turkey, whole* 12 to 16 tbs. 325 ° F 180 ° F 8-10
Turkey, whole* 16 to 20 tbs. 325 ° F 180 ° F 10-15
Turkey, whole* 20 to 24 lbs. 325 ° F 180 ° F 12-16
Chicken 3 to 4 lbs. 350-375 ° F 180 ° F 12-16
* Stuffed turkey requires additional roasting time. Shield legs and breast with foil to
prevent over browning and dying of the skin.
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