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TO SET THE OVEN="
1. Press CONY iBAKEo
.
_Upper on_y)
TO SET' DELAYED CONV BAKE:
(To automatically start and stop cooking at later
times you have selected.)
Press the UP or DOWN arrow pad to set the desired
temperature.
TO SET TmMED COHV BAKE:
(To star_ cooking now and automatically stop at
a later time you select.)
NOTE: Before setting a timed function, .take
sure the clock displays the correct time
of day.
Be sure you allow enough cook time to complete cook-
ing, Including your preheat time. For example, you
cannot start at 5:00 and program cooking for 2 hours
and have your stop time set for 6:00. The oven will
automatically cut OFF when STOP TiME is reached.
NOTE: Before setting a timed function, make
sure the clock displays the correct t_me
of day,
1. Press CONY BAKE.
2. Press the UP or DOWN arrow pad to select the
desired temperature.
3. Press COOK TIME.
4. Press the UP or DOWN arrow pad to set the desired
time. (The minimum COOK TIME you can set is 10
minutes).
1. Press CONV BAKE.
2, Press the UP or DOWN arrow pad to select the
desired temperature.
3. Press COOK TIME.
4. Press the UP or DOWN arrow pad to set the desired
cooking time.
5. Press STOP TIME. Set the desired time to stop
cooking by pressing the UP or DOWN arrow pad.
• You will not be able to use Time Bake in one oven
and Self-Clean in the other.
, You will not be able to use Time Bake in both ovens
at the same time.
USING B1RC),LER PAN AND GRID
When you are convection masting, you should use the
broiler pan and grid. The pan is used to catch grease
spills and the grid is used to prevent grease spatters°
1o Place the off-set rack in the lowest rack position,
2. Place the meat on the broiling grid.
TO SET CONV ROAST:
1o Press CONV ROAST.
2. Press the UP or DOWN arrow pad to select the
desired temperature.
The oven will turn on automatically and the display
will show 100° and ON will light in the display as the
oven starts to heat. The temperature will continue to
increase until the desired temperature is reached.
3. When roasting is complete, press the CLEAR/OFF
pad to return the display to the time of day.
CONVECTBON ROASTIHG
Meats cooked in a convection oven are dark brown on
the outside and tender and juicy on the inside° in most
cases, cooking time wilt be less when using the Convec-
lion Roast feature.
ADAPTIIN@ RECIPES FOR
CONVECTUO ROASTING
Use the recommended roasting temperature. Preheat-
ing is not necessary. Check foods at the end of sug-
gested time_ You may choose to cook longer.
COHVECTIiON ROASTING GUIDE
MEATS MIN./LB. TEMP. (OF)
BEEF Rib, Boneless Rib
Top Sirloin (3 to 5 Ibs_) Medium 24.28 325°
. Well 28.32 .....325°
PORK Roast (3 to 5 Ibs.) 23-27 325 °
HAM Canned, Butt, Shank
(3 to 5 Ibs. fully cooked) 14-18 325 °
POULTRY Whole Chicken 24.26 325°
(2 1t2 to 3 t/2 Ibs.)
Turkey, whole* Unstuffed
(10 to 16 Ibs,)8-11 325 °
Unstuffed
(18to 24 lbs.) 1 7-10 325 °
Turkey Breast (4 to 6 Ibs.) 16-19 325 ° .
9
*Stuffed birds generally require 30-45 minutes
additional roasting time,
Shield legs and breast with foil to prevent over-
browning and drying of skin,
l-The U S, Department of Agriculture says "Rare
beef ispopular, but you should know that cooking
it only to 140°F means some food poisoning or-
ganisms may survive." (Source: Safe Food Book-
Your Kitchen Guide USDA Roy, June 1985)
NCCTL38
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