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*Chicken, Rack Position 2
Whole
3-5 Ibs. 20-25 325°F (160°C) 185°F (85°C)
(1.5-2.2 kg)
5-7 Ibs. 15-20 325°F (160°C) 185°F (85°C)
(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°C)
(0.5-0.7 kg)
*Do not stuff poultry when convection roasting.
RANGECARE
,4 _ "11 .... ...... ....
Burn Hazard
Do not touch the oven during the
Self-Cleaning cycle.
Keep children away from oven during
Self-Cleaning cycle.
Failure to follow these instructions can result
in burns.
The top element operates at full power whenever heating. It will
cycle on and off to maintain the set temperature. Air in the oven
cavity is circulated by the fan for even heating.
Use this setting for broiling thicker cuts of meat, poultry and fish.
To Set Convection Broil:
1. Turn the oven function selector knob to CONVEC BROIL.
2. Turn the oven temperature control knob to BROIL or a lower
temperature for Vari-Broil.
3. The oven is ready for broiling when the OVEN indicator light
turns off, indicating that the oven has preheated to the set
temperature.
4. The circulating air creates a seal on all sides of the food so
that turning of foods is often not necessary.
5. When cooking is complete, turn the oven function selector
and oven temperature control knobs to the OFF position.
NOTES:
• During convection broiling, the oven door must remain
closed. The fan will operate only when the door is closed.
• Use the convection roasting rack and broiler pan for
convection broiling. Convection broiling is essentially
high-temperature convection cooking, combining fan-
circulated hot air with the direct heat of the broiler
element.
• Do not cover the roasting rack with tin foil as this will
block air flow and extend cooking time.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off during the Self-Cleaning cycle. Exposure to
the fumes may result in death to certain birds. Always move birds
to another closed and well ventilated room.
Self-clean the oven before it becomes heavily soiled. Heavy soil
results in longer cleaning and more smoke.
Keep the kitchen well-ventilated during the Self-Cleaning cycle to
help get rid of heat, odors, and smoke.
Do not block the oven vent(s) during the Self-Cleaning cycle. Air
must be able to move freely. See "Oven Vent(s)" section.
Do not clean, rub, damage or move the oven door gasket. The
door gasket is essential for a good seal.
Prepare Oven:
• Remove the broiler pan, grid, cookware and bakeware and,
on some models, the temperature probe from the oven.
• Remove any foil from the oven because it may burn or melt,
damaging the oven.
• Remove oven racks to keep them shiny and easy to slide.
See "General Cleaning" section for more information.
Hand clean inside door edge and the 11/2in. (3.8 cm) area
around the inside oven cavity frame, being careful not to
move or bend the gasket. This area does not get hot enough
during self-cleaning to remove soil. Do not let water, cleaner,
etc. enter slots on door frame. Use a damp cloth to clean this
area.
Wipe out any loose soil to reduce smoke and avoid damage.
At high temperatures, foods react with porcelain. Staining,
etching, pitting or faint white spots can result. This will not
affect cooking performance.
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