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Usingthe convectionoven.(on some models)
For best results when roasting large
turkeys and roasts, we recommend
usflTg the probe flTcluded f17the
colTvectiol7 oveR.
[]
[]
Tochange the oven temperature
during the Convection Roast cycle,
touch the CONVECTIONROASTpad
and then touch the number pads to
set the new desired temperature.
24
How to Set the Oven for Convection Roasting when Using the Probe
The display will flash PROBE and the [] _,_q_en the internal temperature of
oxen control will signal if the probe is the meat reaches the number _,ou
inserted into tile outlet, and you have not
set a probe temperature and pressed tile
STARTpad.
[] Place tile oven _;_('k in tile position
that cente_ tile food between tile
top and bottom ot tile oven. Insert
tile probe into tile meat.
[] Plug the probe into the outlet in the
oxen, Make sure it is pushed all the
way in. (;lose tile oven (loo_:
[] Touch tile CONVECTIONROAST pad.
[] Touch tile number pads to set tile
desired oxen temperature.
[] Touch tile PROBE pad.
[] Touch tile number pads to set tile
desired internal meat temperature.
[] Touch tile START pad.
When tile oven starts to heat, tile word
LO will be in tile display.
_Mter the internal temperature of the meat
reaches 100°F (38°C), the changing internal
temperature will be sho_al in the displa).
have set, tile probe and tile oven
ttlI'II Off }lll(l tile ovell COllti'ol
signals. To stop the signal, touch the
CLEAR/OFFpad. Use hot pads to
remove tile probe ti'om tile too(l.
Do not use tongs to pull on it--they
might damage it.
CAUTION:ropreventpossibfebums,
donotunplugtheprobefromtheovenoutletuntil
the oven has cooled Do not store the probe/b
the oven.
NOTE:
If theprobe is removedfrom the foodbefore
the flbal temperature/s reached,a tone will
sound and the display will flashuntil theprobe
is removedfrom the oven.
Youwi//heara fanwfeTecookingwith this
feature.Thefenwill sto/_whenthedooris
opened,but theheat will notturnoff
Youcanusethekitchentl_nereventhoughyou
cannotusetimedovenoperations.
Convection Roasting Guide
Minutes/Lb.
Meats (Mieutes/kg) Oven Temp. Internal Temp.
Beef Rib,BonelessRib, Rare 20_4 (44 53) 325°F (163°C) 140"F(50°C)t
TopSirloin Medium 24_8 (53 62) 325°F (163°C) 160°F(71°C)
(3to 5 Ibs. [1.36kg to 2.27 kg]) Well 28_2 (62WI[ 325°F (153°C) 170°F(77°C)
BeefTenderloin Rare 10 14 (2241) 325°F (163°C) 140°F(50°C)t
Medium 14 18 (31-40) 325°F (153°C) 150°F(71°C)
Pork Bonedn,Boneless(3to 5 Ibs. 23_7 (51 BO) 325°F (163°C) 170'_F(77°C)
[1.36 kgto 2.27kg])
Chops(1/2to 1" 2 chops 3035 (66-77)total 325°F (163°C) 170'_F(77°C)
[1.3 cmto 2.5 cm]thick) 4 chops 35-40(77-88)total 325°F (163°C) 170'_F(77°C)
6 chops 40-45(88-99)total 325°F (163°C) 170'_F(77°C)
Ham Canned,Butt, Shank(3to 5 Ibs. 14 18 (31-40[ 325°F (163°C) 140'_F(60°C)
[1.36 kgto 2.27kg]fully cooked)
Lamb Bonedn,Boneless(3to 5 Ibs. Medium 17_0 (37-44) 325°F (163°C) 160°F(71°C)
[1.36 kgto 2.27kg]) Well 20_4 (44 53) 325% (163°C) 170°F(77°C)
Seateed Fish,Whole (3 to 5 Ibs. [1.36 kgto 2.27kg]) 30-48(86-88)total 400% (204°C)
LobsterTails(5 to 8 oz.[170 g to 227g] each) 2028 (44-55)total 350% (177°C)
Poultry Whole Chicken(2Yzto 31/LIhs. 24_6 (53 57) 350°F (177°C) 188°-185°F(82°-85%)
[1.13 kgto 1.59kg]/
CornishHens,Unstuffed (1 to 11/LIhs. 50 55 350°F (177°C) 180°-188°F(82°-88%)
[0.45 kgto 0.68kg]) (110 121)total
Stuffed(1 to 11/zIhs. 55 50 350°F (177°C) 180°-188°F(82°-88%)
[0.45 kgto 0.68kg]/ (121 132)total
Buckling(4to 5 Ibs. [1.81kg to 2.27 kg]) 24_6 (53 57) 325% (163°C) 180°-185°F(82°-85%)
Turkey,Whole*
Unstuffed (10to 16 Ibs.[4.54 kgto 7.25 kg]) 8 11(18_4) 325°F (163°C) 180°-185°F(82°-85%)
Unstuffed (18to 24 Ibs.[8.16 kgto 10.89kg]} 7 10(15_2) 325°F (163°C) 180°-185°F(82°-85%)
TurkeyBreast(4 to 6 Ibs.[1.81kg to 2.72 kg]) 15 19 (35-42[ 325% (163°C) 170°F(77°C)
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