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CONVECTION ROASTING CHART
FOOD/ COOKTIME OVEN TEMP. INTERNAL
RACK (min. per FOOD
POSITION 1 Ib [454 g]) TEMP.
Beef, Rack Position 2
Rib Roast
rare 20-25
medium 25-30 300°F (149°C)
well-done 30-35
Rib Roast
(boneless)
rare 22-25
medium 27-30 300°F (149°C)
well-done 32-35
Rump,
Sirloin Tip
Roast
rare 20-25 300°F (140°C)
medium 25-30
well-done 30-35
Meat Loaf 20-25 325°F (163°C)
140°F (60°C)
160°F (71 °C)
170°F (77°0)
140°F (60°C)
160°F (71 °C)
170°F (77°0)
140°F (60°0)
160°F (71 °C)
170°F (77°0)
165°F (74°0)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium 25-35 325°F (163°C) 160°F (71 °C)
well-done 30-40 170°F (77°C)
Pork, Rack Position 2
Loin Roast 30-40 325°F (163°C) 160°F-170°F
(boneless) (71 °C-77°C)
Shoulder 35-40 325°F (163°C) 160°F-170°F
Roast (71 °C-77°C)
Ham, Rack Position 2
Fresh 25-35 300°F (149°C) 160°F (71 °C)
(uncooked)
Fully 15-20 300°F (149°C) 160°F (71°C)
Cooked
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium 25-30 300°F (149°C) 160°F (71 °C)
well-done 30-35 170°F (77°C)
Chicken*, Rack Position 2
Whole
3-5 Ibs 20-25 325°F (163°C) 180°F (82°C)
(1.5-2.2 kg)
5-7 Ibs 15-20 325°F (163°C) 180°F (82°C)
(2.2-3.1 kg)
FOOD/ COOK TIME OVEN TEMP. INTERNAL
RACK (min. per FOOD
POSITION 1 Ib [454 g]) TEMP.
Turkey*, Rack Positions 1 or 2
13 Ibs and 10-15 300°F (149°C) 180°F (82°C)
under
(5.85 kg)
Over 13 Ibs 10-12 300°F (149°C) 180°F (82°C)
(5.85 kg)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 Ibs 50-60 325°F (163°C) 180°F (82°C)
(0.5-0.7 kg)
*Do not stuff poultry when convection roasting.
(O{_,Jn_:' "_tO<l:''.;
During convection broiling, the broil elements will cycle on and off
in intervals to maintain oven temperature, while the fan constantly
circulates the hot air.
The temperature is preset at 450°F (232°C) on models with
electronic oven control style 1 and 500°F (260°C) on models with
electronic oven control styles 2 and 3, but can be changed to a
different temperature. Cooking times will vary depending on the
rack position and temperature and may need to be adjusted.
If the oven door is opened during convection broiling, the fan will
turn off immediately. The fan will come back on once the door is
closed.
To Convection Broil:
Before convection broiling, see "Broil" section for general broiling
guidelines. Position rack.
Position food on the unheated grid on the broiler pan, then place
it in the center of the oven rack with the longest side parallel to
the door.
Close the door.
1. Press CONVECT BROIL.
Press the number pads to enter a temperature other than
450°F (260°C) (style 1) or 500°F (260°C) (styles 2 and 3). The
convection broil range can be set between 300°F and 500°F
(149°C and 260°C).
2. Press START.
Allow the oven to preheat for 5 minutes.
Style 1: "Lo °'' will appear on the oven display if the actual
oven temperature is under 170°F (77°C).
When the oven temperature reaches 170°F (77°C), the oven
display will show the actual oven temperature until the set
point is reached.
Styles 2 and 3: The set oven temperature will appear on the
oven display until oven is turned off.
3. Press OFF when finished cooking.
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