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Usingthe convection oven.consomemode s
For best results when roasting
large turkeys and roasts, we
recommend using the probe
included in the convection oven.
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To change the oven temperature
during the Convection Roast cycle,
touch the CONVECTION COOK
pad and then touch the number
pads to set the new desired
temperature.
How to Set the Oven for Convection Roasting when Using the Probe
CAUTION 1-81When the internal temperature of the
meat reaches the number you have set,
the probe and the oven turn off and the
Toprevent burns,do not unplug the probe from
the oven outlet until the oven has cooled.
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Placethe oven rack in the position that
centers the food between the top and
bottom of the oven. Insert the probe into
the meat. Make sure it is pushed all the
way in.
Plugthe probe into the outlet in the oven.
Makesure it is pushed all the way in. Close
the oven door.
oven control signals.To stop the signal,
touch the CLEAR/OFFpad. Use hot pads
to remove the probe from the food. Do not
use tongs to pull on it-they might
damage it.
NOTE:If the probe is removed from the
oven while probe cooking, the oven will not
automatically turn off.
NOTES:
[] Touch the PROBE pad.
r_ Touch the number pads to set the desired
internal meat temperature.
NOTE:The maximum internal temperature for
the food that you can set is 200°F.
[] Touch the CONVECTIONCOOK pad.
[] Touch the number pads to set the desired
oven temperature.
The display will flash PROBEand the oven
control will signal if the probe is inserted intothe
outlet,andyou have not set a probetemperature
and pressedthe STARTpad.
Youwill hear a fan while cooking with this
feature. Thefan will stop when the door is
opened,but the heat will not turn off.
Youcan use the Kitchen Timer even though
you cannot use timed oven operations.
Never leaveyour probe insidethe oven during
a self-cleaning cycle.
Do not store the probe in the oven.
Probeis not for use in Broil or Self-Clean
functions.
Fan only rotates in one direction.
[Z] Touch the STARTpad.
When the oven starts to heat, the word LO
will be inthe display.
After the internal temperature of the meat
reaches !00°F, the changing internal
temperature will be shown inthe display.
Convection Roasting Guide
Beef
Pork
Lamb
Poultry
Meat Oven Temp.
Rib Roast (4 to 8 Ibs.) Rare 325°F
Bone-In and Boneless Medium 325°F
Beef Tenderloin (4 to 6 Ibs.) Rare 425°F
Beef Tenderloin (2 to 3 Ibs.) Rare 425°F
Bone-In, Boneless (3 to 5 Ib';.) 325°F
Bone-In (5 to 9 ]bs.) Medium 325°F
Boneless (4 to 7 Ibs.) Medium 375°F
Whole Chicken 15to 7 Ibs.) 350°F
Turkey, Whole*
Unstuffed (10 to 16 Ibs.) 325°F
Unstuffed (18 to 24 Ibs.) 325°F
Turkey Breast (4 to 6 Ibs.) 325°F
*Stuffed birds generally require 30-45 minutes additional roasting time. Shield le
overbrowning and doling of skin.
InternalTemp.
145°F
160°F
145°F
145°F
160°F
165°F
165°F
170°F
170°-180°F
170°-180°F
170°F
s and breast with foil to prevent
26
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