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Usingthe convectionoven.
For best results when roasting large
turkeys and roasts, we recommend
usflTg the probe flTcluded t7 the
convection oven.
CONVECTI00
(3X3X3 (
OCGOO
QC(3 (3ZD
®
,®
Tochange the oven temperature
during the Convection Roast cycle,
touch the CONVECTIONROASTpad
and then touch the number pads to
set the new desired temperature.
22
How to Set the Oven for Convection Roasting when Using the Probe
The display will flash PROBE and the
oven control will signal if the probe is
inserted into the outlet, and you have not
set a probe temperature and pressed the
STARTpad,
[] Place the oxen Im'k in the position
that centei_ the food between the
top and l)ottom ot the oven. Insert
the probe into the meat.
[] Plug the probe into the outlet in the
oxen. Make sure it is pushed all the
way in. Close the oven dooi:
[] Touch tile CONVECTION ROAST pad,
[] Touch tile munber pads to set tile
desired oxen temperature.
[] Touch tile PROBEpad.
[] Touch tile numl)er pads to set tile
desired internal meat temperature.
[] Touch tile STARTpad.
When tile oven starts to heat, tile word
lO will be in the display.
.Mter the internal temperatm'e of the meat
reaches IO0°F (38°C), the changing internal
temperature will be sho_al in the displa}.
[] X._q/en tile internal temperature of
tile meat reaches tile number xou
have set, the probe and the oven
tuI'n off }lIl(l tile oven conti'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:ropreventpossiblebums,
donotunplugtheprobefromtheovenoutletuntil
the oven has cooled Do not store the probe/b
the oven.
NOTE:
!i>If theprobeisremovedfromthe foodbefore
thef/haltemperature/sreached,a tonewill
soundandthed/2playwill flashuntil theprobe
is removedfromtheoven.
!i>Youwill heara fanwhffecookingwith this
feature.Thefanwill sto/_whenthedooris
opened,but theheat will notturnoK
!i>Youcanusethekitchent/_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(60°C)t
TopSirloin Medium 24_8 (53 62) 325°F (163°C) 160°F(71°C)
(3to 5 Ibs.[1.36kg to2.27 kg]) Well 28_2 (62WI[ 325°F (163°C) 170°F(77°C)
BeefTenderloin Rare 10 14 (2241) 325°F (163°C) 140°F(60°C)t
Medium 14 18 (31_0) 325°F (163°C) 160°F(71°C)
Pork Bonedn,Boneless(3to 5 Ibs. 23_7 (51 60} 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 36-40(77-88)total 325°F (163°C) 170°F(77°C)
6 chops 4%45(88-99)total 325°F (163°C) 170°F(77°C)
Ham Canned,Butt, Shank(3to 5 Ibs. 14 18 (31_0} 325°F (163°C) 140°F(60°C)
[1.36 kgto 2.27kg]fully cooked)
Lomb Bonedn,Boneless(3to 5 Ibs. Medium 17_0 (37_4) 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)
Seafeed Fish,Whole(3 to 5 Ibs.[1.36 kgto 2.27kg]) 36-40(66-88)total 400% (204°C)
LobsterTails(6 to 8 oz.[170 g to 227g] each) 2025 (4455)total 350°F (177°C)
Poultry Whole Chicken(2Yzto31/LIbs. 24_6 (53 57) 350°F (177°C) 180°-185°F(82°-85%)
[1.13 kgto 1.59kg]/
CornishHens,Unstuffed (1to 11/LIbs. 50 55 350°F (177°C) 180°-185°F(82°-85%)
[0.45 kgto 0.68kg]) (110 121)total
Stuffed(1 to 11/zIbs. 55 60 350°F (177°C) 180°-185°F(82°-85%)
[0.45 kgto 0.68kg]/ (121 132)total
Buckling(4to 5 Ibs.[1.81kg to2.27 kg]) 24_6 (53 57) 325% (163°C) 180°-185°F(82°-85%)
Turkey,Whole*
Unstuffed (10to 16 Ibs.[4.54 kgto 7.26 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 to2.72 kg]) 16 19 (35_2) 325% (163°C) 170°F(77°C)
"_77ze 17.S'. l)e/_m tme_ll (ff Agv_( tdZu_l, s(z)_ "l_atl, /)e('/A po/mlat; bld )ou dumld know that c(x>/,'_ng_l l0 ml!y 1401"160C)
mg'm_* some /<mdpo_sm*h*_ o_;¢zm_sms may stu'ui*w."( So*u*(,: &l/("l'bM Be&. }ha* Kih /u _*t h gde. { Sl)A tb'z', fit_*e 19A'5.)
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