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Operution
CONVECTION COOKING
During convection cooking, a heating element is used
to raise the temperature of the air inside the oven.
Convection cooking temperature ranges from 100°F to
450°E It is best to preheat the oven when convection
cooking.
Lower oven temperature by 25°F from package
recommended temperature instructions. The
baking time may vary according to the food
condition or individual preference. Check
doneness at the minimum time and then adjust
time by touching the More+ or Less- pads.
Suggested Internal Food
Temperatures
Ground Beef 160° F
Fresh Beef, Veal, Lamb Medium Rare 145° F
Medium 160° F
Well Done 170° F
Chicken, Turkey Whole 180° F
Breast 170° F
Pork Medium 160° F
Well Done 170° F
Ham, precooked 140° F
Egg Dishes, Casseroles 160° F
Leftovers, reheated 165° F
CONVECTION RACK
Use the convection rack for convection and
combination cooking only. Do not use rack in
microwave-only mode unless recommended in this
guide.
For best results, place food on the Convection Rack.
M ETAL TRAY/DRI P PAN
A metal drip pan has been included with your oven.
When roasting in the oven, place food directly on the
metal rack. Place the rack inside the metal drip pan.
Center the drip pan and rack on the glass turntable.
When cooking is complete, use potholders to remove
the drip pan and rack from the hot oven. Take care
not to spill the hot drippings. Remove food from the
rack. Do not use the metal tray/drip pan in microwave-
only mode unless recommended in this guide.
Convection
Rack
Metal Tray/Drip Pan
Turntable
NOTES:
• For any Convection or Combination cooking
of foods that drip grease, such as steak or
hamburger, use the metal tray/drip pan under the
rack to catch the grease.
• Do not use racks other than those provided with
your oven.
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