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How to Set a Delayed Start and Automatic Stop
Youcan set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically
Make sure file clock shows the correct time
of de).
[] Select CONVECTION.
[] On double o_en models, select
tipper or lower ();ell.
[] Select CONVMULTIfi)r multi-rack
corn ection baking. This mode is
used fi)r cooldng fi)od items on
more than one rack (i.e., 2, 3 or
more racl<s) at the same time in
convection bake. See Multi-Rack
Bakingsection for more infimnation.
Select CON[I l-RACKforone rack
convection baking. This mode is
used fi)r cooldng fi)o(l items on only
olle rack ill COllvectioll bake.
Select CONVROASTfl)*con\vction
roasting.
] Press tile number pads to set tile
desired oven temperatm'e.
SelectOPTIONS.
[]
[]
[]
Select TIMEDBAKE.
Using the number pads, enter tile
desired comection cooldng time.
NOTE"Thetl)_Tecountdownwillnotstartuntil
aftertheoven/spreheated.
[] Select ENTER.
[] Select OPTIONS.
[] Select DELAYBAKE
[] Using tile mmlber pads, enter the
time of da} }ou want tile oven to
tHrll 011 alld Stalt cooking.
[] Select ENTER.
[] Select START
If xou would like to check the times )ou
h_xe set, select REVIEW TIMES. "_i_u have
tile option to see dela} time, clock, cook
time or timeI:
\_]len tile oven stm_ts to heat, the
changing temperature, smi*ing at 100°K
will be displayed. \'_]len the o\vn reaches
the temperature you set, 24beeps will
sotmd.
The oxen will continue to cook for the
programmed amount of time. After the
cooking tln_e has ended, the oven will prompt the
user to add "MORE TIME" to further cook food
if desire_ Add additional tkne byselecting
MORE TIME Enter traditional cookingtffne /n
m/nutes and select START Press CLEAR/OFF
pad if food has finished cooking The o_vn will
turn off automatically, unless the WARM
feature was set. See the Settings section.
Press the CLEAR/O_F pad to clear
the display.
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib,BonelessRib, Rare 20_4 325°F 140'_Ft
TopSirloin Medium 24_8 325°F 160°F
(3to 5 Ibs.} Well 28_2 325°F 170°F
BeefTenderloin Rare 10 14 325°F 140°Ft
Medium 14 18 325°F 160°F
Pork Bone-in,Boneless(3 to5 Ibs.} 23_7 325°F 170°F
Chops0/2 to I" thick} 2chops 30 35total 325°F 170°F
4chops 35 40total 325°F 170°F
6chops 40 45total 325°F 170°F
Ham Canned,Butt,Shank(3to 5 Ibs.fully cooked) 14 18 325% 140°F
Laorb Bone-in,Boneless(3 to5 Ibs.) Medium 17_0 325°F 160°F
Well 20_4 325°F 170°F
Seafood Fish,whole (3to 5 Ibs.) 30 40total 4OO°F
LobsterTails(6to 8oz.each) 20 25total 350°F
Poultry WholeChicken(27zto 31/zIbs.) 24_6 3BO°F 180° 185°F
CornishHensUnstuffed(1to 11/2Ibs.) 50 55total 350°F 180° 185°F
Stuffed(1 to 17zIbs.) 55 60total 350°F 180° 185°F
Duckling(4to 5 Ibs.) 24_6 325°F 180° 185°F
Turkey,whole-*'
Unstuffed(10to 16Ibs.) 8 11 325°F 180° 185°F
Unstuffed08 to 24 Ibs.) 7 10 325°F 180° 185°F
TurkeyBreast(4 to6 Ibs.) 16 19 325°F 170°F
27
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