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To Convection Bake or Roast:
Before convection baking or roasting, position the racks
according to the "Positioning Racks and Bakeware" section.
When using two racks, place them on rack positions 2 and 4.
When roasting with CONVECT BAKE, use the roasting rack on
top of the broiler pan and grid. It is not necessary to wait for the
oven to preheat before putting food in, unless recommended in
the recipe.
I, J
1.Roastingrack
2. Broiler grid
3. Broiler pan
Press CONVECT (UPPER).
Close oven door. The display will show "door" and the
heating elements will not heat if the door is open when baking
and roasting.
Press the TEMP "up" or "down" arrow pad to enter a
temperature other than 325°F (165°C). The bake range can be
set between 170°F and 500°F (75°C and 260°C).
2. Press START/ENTER.
A preheat time will count down and "PrE" will appear on the
oven display if the actual oven temperature is under 170°F
(75°C).
When the actual oven temperature reaches 170°F (75°C), the
timer will continue counting down.The temperature setting
can be changed any time after pressing START/ENTER.
When the set temperature is reached, if enabled, one tone will
sound.
3. Press UPPER OFF, LOWER OFF or OFF/CANCEL when
finished cooking.
Use the following chart below when convection roasting meats
and poultry.
CONVECTION ROASTING CHART
Food/Rack Cook Oven Temp. Internal
Position Time Food Temp.
(minutes)
Beef, Rack Position 2
Rib Roast
rare 20-25
medium 25-30 300°F (145°C)
well done 30-35
Rib Roast
(boneless)
rare 22-25
medium 27-30 300°F (145°C)
well done 32-35
Rump,
Sirloin Tip
Roast
rare 20-25
medium 25-30 300°F (145°C)
well done 30-35
Meatloaf 20-25 325°F (160°C)
140°F (60°C)
160°F (70°0)
170°F (75°0)
140°F (60°C)
160°F (70°0)
170°F (75°0)
140°F (60°0)
160°F (70°0)
170°F (75°0)
170°F (75°0)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium 25-35 325°F (160°C) 160°F (70°C)
well done 30-40 170°F (75°C)
Pork, Rack Position 2
Loin Roast 30-40 325°F (160°C) 170°F (75°C)
(boneless)
Shoulder 35-40 325°F (160°C) 170°F (75°0)
Roast
Ham, Rack Position 2
Fresh 25-35 300°F (145°C) 170°F (75°C)
(uncooked)
Fully 15-20 300°F (145°0) 170°F (75°0)
Cooked
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium 25-30 300°F (145°C) 160°F (70°C)
well done 30-35 170°F (75°C)
*Chicken, Rack Position 2
Whole
3-5 Ibs. 20-25 325°F (160°O) 185°F (85°0)
(1.5-2.2 kg)
5-7 Ibs. 15-20 325°F (160°0) 185°F (85°0)
(2.2-3.1 kg)
*Turkey, Rack Positions 1 or 2
13 Ibs. and 10-15 300°F (145°C) 185°F (85°C)
under
(5.85 kg)
Over 13 Ibs. 10-12 300°F (145°C) 185°F (85°C)
(5.85 kg)
*Cornish Game Hens, Rack Position 2 or 3
1-1.5 Ibs. 50-60 325°F (160°C) 185°F (85°0)
(0.5-0.7 kg)
*Do not stuff poultry when convection roasting.
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