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To Convection Auto Bake:
1. Press CONVECTION AUTO BAKE.
Set the temperature to the standard non-convection cooking
temperature for the food being cooked.
The oven control will automatically adjust the correct
convection cooking temperature when cooking starts.
2. Press START.
The oven control will automatically reduce the cooking
temperature from the standard cooking temperature to the
correct convection cooking temperature.
The electronic oven control will automatically set the preheat
time based on the temperature you have selected and will be
seen counting down in the display.
During the preheat time, the oven temperature will rise to the
selected temperature and when the temperature is reached,
the temperature will replace "PrE" on the display.
3. Press OFF when finished cooking.
Convection roasting can be used for roasting meats and poultry,
or for baking yeast breads and loaf cakes using a single rack.
During convection roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature, while the fan
constantly circulates the hot air.
To Convection Roast:
Before convection roasting, position racks according to the
"Positioning Racks and Bakeware" section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe.
Use the roasting rack on top of the broiler pan and grid. This
holds the food above the grid and allows air to circulate
completely around all surfaces.
2.
/l J_"_............3
1. Roasting rack
2. Broiler grid
3. Broil pan
Press CONVECTION ROAST.
Press the TEMP "up" or "down" arrow pads (buttons) to enter
a temperature other than 350°F (175°C).
Press START.
As the temperature rises to the set temperature, "PrE"
appears on the display. When the set temperature is reached,
the temperature will replace "PrE" on the display.
When the set temperature is reached, if on, one tone will
sound.
3. Press OFF when finished cooking.
CONVECTION ROASTING CHART
Food/Rack Cook Time Oven Temp. Internal
Position (rain. per Food Temp.
I Ib [454 g]}
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
medium 25-30 300°F (149°C)
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)
15
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