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Usingtheconvectionoven.
For best results when masting large
turkeys and masts, we recommend
using the probe included in the
convection oven.
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To change the oven temperature
during the Convection Roast cycle,
touch the CONVECTION ROAST pad
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
Tile display will flash PROBEand tile [_ _3,qlentlle internal temperature of
oven control will signal if tile probe is tile meat reaches tlle number you
inserted into die oudet, and you have not
set a probe temperature and pressed the
STARTpad.
[] Place tile oven rack in tile position
that centers tlle food be_,veen the
top and bottom of tile (wen. Insert
die probe into tile meat.
[_ Plug tile probe into tile oudet
in tlle oven. Make sure it is pushed
all the way in. (_lose tile oven doon
[_ Touch tile CONVECTIONROASTpad.
[_] Touch tile number pads to set tile
desired oven temperature.
[_ Touch tile PROBEpad.
[_ Touch tile number pads to set tlle
desired internal meat temperature.
Touch the STARTpad.
When file oven starts to heat, film word
tO will be in file display.
After the internal temperature of the meat
reaches 100°F (38°C),/he changing interred
/empmvmue will be sho,_ in the display.
have set, the probe and the oven
mrn off and die oven conUol
sigma/s. To stop tile signal, touch
tile CLEAR/OFFpad. Use hot pads
to remove tile probe from tile food.
Do not use tongs to pull on it--
they might damage it.
a,CAUTION:To
burns,donot unplugtheprobefromtheoven
outletuntiltheovenhascoolecZDonotstore
theprobein theoven.
NOTE:
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If theprobeisremovedfromthefoodbefore
thefinal temperatureisreached,a tonewill
soundandthedisplaywill flashuntiltheprobe
is removedfromtheoven.
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Youwill heara fanwhilecookingwith this
feature.Thefanwill stopwhenthedooris
opened,but theheatwill not turnoK
Youcanusethekitchentimereventhoughyou
cannotusetimedovenoperations.
Convection Roasting Guide
Minutes/Lb.
Meats {Minntes/kg) OvenTemp. InternalTemp.
Beef Bib, BonelessRib, Rare 20-24 (44-63) 325°F(163°C) 140°F(60°C)t
TopSirloin Medium 24-28 (53-62) 325°F(163°C) 160°F(71°C)
(3to 5 Ibs.[1.36kg to 2.27 kg]) Well 28-32 (62_1) 325°F(163°C) 170°F(77°C)
BeefTenderloin Bare 10-14 (22_1) 325°F(163°C) 140°F(60°C)t
Medium 1_18 (31-40) 325°F(163°C) 160°F(71°C)
Pork Bone-In,Boneless(3 to 5 Ibs. 23 27 (51-60) 325°F(163°C) 170°F(77°C)
[1.36 kgto 2.27kg])
Chops(1/2" to 1" 2 chops 30-35(66-77)total 325°F(163°C) 170°F(77°C)
[1.3 cmto 2.5 cm]thick) 4 chops 3540 (77-88)total 325°F(163°C) 170°F(77°C)
6 chops 4045(88@9)total 325°F(163°C) 170°F(77°C)
Ham Canned,Butt, Shank(3 to 5 Ibs. 1_18 (31-40) 325°F(163°C) 140°F(60°C)
[1.36 I<gto 2.27I<g]fully cooked)
Lamb Bone-In,Boneless(3 to 5 Ibs. Medium 17-20 (37-44) 325°F(163°C) 160°F(71°C)
[1.36 I<gto 227 I<g]) Well 20 24 (44 53) 325°F(163°C) 170°F(77°C)
Seafood Fish,Whole(3 to 5 Ibs.[1.36 I<gto 227 I<g]) 3040 (66-88)total 400°F(204°C)
LobsterTails (6to 8 oz.[170 g to 227g] each) 20_5 (44-55)total 350°F(177°C)
Poultry Whole Chicken(2_Ato 3_AIbs. 2_26 (53 57) 350°F(177°C) 180° 185°F(82°-85°C)
[1.13 I<gto 1.59I<g])
CornishHens,Unstuffed (1to lY2 Ibs. 50 55 350°F(177°C) 180° 185°F(82°-85°C)
[0.45 I<gto 0.68I<g]) (110 121)total
Stuffed (1to 11AIbs. 55-60 350°F(177°C) 180° 185°F(82°-85°C)
[0.45 I<gto 0.68I<g]) (121 132)total
Duckling(4 to 5 Ibs. [1.81I<gto 227 I<g]) 2_26 (53 57) 325°F(163°C) 180° 185°F(82°-85°C)
Turkey,Whole_
Unstuffed(10 to 16 lbs.[4£4 I<gto 726 I<g]) 8-11 (18-24) 325°F(163°C) 180°-185°F(82°-85°C}
Unstuffed(18 to 24 Ibs.[8.16 I<gto 10.89I<g]) 7 10(15-22) 325°F(163°C) 180° 185°F(82°-85°C)
TurkeyBreast(4to 6 Ibs. [1.81I<gto 2.72I<g]) 16 19 (35_42) 325°F(163°C) 170°F(77°C)
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