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4241
Convection Roast
Convection Bake
OPERATION
OPERATION
FOODS RECOMMENDED FOR CONVECTION BAKE MODE
• Appetizers, Biscuits, Coffee Cakes
• Cookies (2 to 4 racks), Yeast Breads
• Cream Puffs, Popovers
• Casseroles and One-Dish Entreés
• Oven Meals (rack positions 1, 2, 3)
• Air-Leavened Foods (Soufflés, Meringue, Meringue-Topped Desserts, Angel
Food Cakes, Chiffon Cakes)
CONVECTION BAKE CHART
Reduce standard recipe temperature by 25 °F for Convection Bake. Temperatures
have been reduced in this chart.
CONVECTION ROAST TIPS
• Do not preheat for Convection Roast.
• Roast in a low-sided, uncovered pan.
• When roasting whole chicken or turkey, tuck wings behind back and loosely tie
legs with kitchen string.
• Use the 2-piece broil pan for roasting uncovered.
• Use an oven mitt to remove temperature probe.
• Do not touch broil element. Failure to do so can result in burns.
• Use the probe or a meat thermometer to determine the internal doneness on
“END” temperature (see cooking chart).
• Double-check the internal temperature of meat or poultry by inserting meat
thermometer into another position.
• Large birds may also need to be covered with foil (and pan roasted) during a
portion of the roasting time to prevent over-browning.
• The minimum safe temperature for stuffing in poultry is 165°F.
• After removing the item from the oven, cover loosely with foil for 10 to 15 minutes
before carving if necessary to increase the final foodstuff temperature by 5° to
10°F.
BURN HAZARD
Rub metal nishes in the direction of the grain.
Use clean, soft cloths, sponges or paper towels.
are not being endorsed. Use all products according to package
will lose their shiny nish and permanently
Fiberglass
DO NOT HAND CLEAN GASKET.
Glass
or Glass Plus
rst, then wipe to clean.
Use Fantastik or Formula 409
Clean with hot sudsy water or apply Fantas
or Formula 409 rst to a clean sponge
a damp sponge. Rinse and dry. For stubborn
normal for porcelain to craze (ne lines) with
Reective
Glass
NOT USE HARSH ABRASIVES.
with Fantastik or Formula 409
with white vinegar. Use Zud
Keeper’s Friend
Failure to do so can result in burns.
It is common to see smoke and/or an occasional ame-up
amount of soil remaining in the oven. If a ame persists, turn
Air must be able to move freely. See “Oven Vents” on page 13.
Self-Clean cycle. “AUTO LOCK” will appear in the display.
FOOD ITEM RACK POSITION TEMP °F (PREHEATED OVEN) TIME (MIN.)
CAKE
Cupcake 2 325° F 20-22
Bundt cake 1 325° F 43-50
Angel Food 1 325° F 43-47
PIE
2 crust, fresh 9” 2 350-400° F 40-52
2 crust, frozen fruit, 9” 2 350° F 68-78
COOKIES
Sugar 2 325-350° F 8-10
Chocolate chip 2 325-350° F 8-13
Brownies 2 325° F 29-36
BREADS
Yeast bread, 9x5 2 350° F 18-22
Yeast rolls 2 350-375° F 12-15
Biscuits 2 375° F 8-10
Muffins 2 400° F 17-21
PIZZA
Frozen 2 375-425° F 23-26
Fresh 2 450° F 15 - 18
MEAT WEIGHT (LB) OVEN TEMP °F RACK POSITION TIME (MIN. PER LB) INTERNAL TEMP. °F
BEEF
Rib Roast 4-6 325° F 2
16-20
18-22
145° F medium rare
160° F medium
Rib Eye Roast (boneless) 4-6 325° F 2
16-20
18-22
145° F medium rare
160° F medium
Rump. Eye, Trip, Sirloin (boneless)
3-6 325° F 2
16-20
18-22
145° F medium rare
160° F medium
3-6 325° F 2
16-20
18-22
145° F medium rare
160° F medium
Tenderloin Roast 2-3 400° F 2 15-20 145° F medium rare
PORK
Loin Roast
(boneless or bone-in)
5-8 350° F 2 16-20 160° F medium
Shoulder 3-6 350° F 2 20-25 160° F medium
POULTRY
Chicken whole 3-4 375° F 2 18-21 180° F
Turkey, not stuffed 12-15 325° F 1 10-14 180° F
Turkey, not stuffed 16-20 325° F 1 9-11 180° F
Turkey, not stuffed 21-25 325° F 1 6-10 180° F
Turkey Breast 3-8 325° F 1 15-20 170° F
Cornish Hen 1-1.5 350° F 2 45-75 total 180° F
LAMB
Half leg 3-4 325° F 2
22-27
28-33
160° F medium
170° F well
Whole leg 6-8 325° F 1
22-27
28-33
160° F medium
170° F well
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