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Usingtheconvectionoven.
ii)(!_)_;_);i;_)_)_;_;__¸¸¸_¸¸_)¸)¸¸_¸¸¸¸)))¸)¸_¸;)¸_¸¸_;;_¸_¸¸_¸_¸¸_¸_¸;¸¸_¸¸_¸¸;¸¸¸¸¸¸_7¸¸¸_¸)¸¸¸¸¸)¸_¸_¸¸_¸¸¸;¸_!_!l_!4! )iiii!_i:i!))!How to Set the Oven for Convection Roasting when Using the Probe
):/;;;+; ); Thedis°av ll' hPROBEand len oternatemperatureof
"_ oven control wdl signal if the prohe is the meat reaches the number you
.................... inserted into the outlet, and you have not have set, the probe and the oven
For best results when roasting large
turkeys and roasts, we recommend
using the probe included in the
coaveetion oven,
set a probe temperature and pressed the
STARTpad.
[] Place the rack in the lowest position
(A). Insert the probe into the meat.
[] Plug the probe into the outlet in the
oven. Make sure it is pushed all the
way in. Close the oven deal:
[] Touch the CONVECTIONROASTpad.
[] Touch the number pads to set the
desired oven temperature.
[] Touch the PROBEpad.
[] Touch the number pads to set the
desired internal meat temperature.
[] Touch the STARTpad.
When the oven starts to heat. the word
LOwill be in the display.
After the internal temperature of the meat
reaches 100°E the changing internal
temperature will be shov_l in the display.
turn off and the oven conwol
signals. To stop the signal, much the
CLEAR/OFFpad. Use hot pads m
remove the probe from the toed.
Do not use mng-s to pull on it--they
might damage it.
CAUTION:repreventpossibleburns,
donotunplugtheprobefromtheovenoutletuntil
theovenhascooledDonotstoretheprobein
theoven.
NOTE:
_ If theprobeisremovedfromthefoodbefore
thefinaltemperatureisreached,a tonewill
soundandthedisplaywillflashuntiltheprobe
isremovedfromtheoven.
_ Youwillhearafanwhilecookingwiththis
feature.Thefanwillstopwhenthedooris
opened,buttheheatwillnottumell
_ Youcanusethetimereventhoughyoucannot
usetimedovenoperations.
Tochange the oven temperature
during the Convection Roast cycle,
touch the CONVECTIONROAgTpad
and then touch the number pads to
set the new desired temperature.
20
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib,BonelessRib, Rare 20-24 325°F 140°Ft
TopSidoin Medium 24-28 325°F 160°F
(3 to 5Ibs) Well 28-32 325°F 170°F
Beef Tendeddn Rare 10-14 325°F 140°Ft
Medium 14-18 32R°F 160°F
Perk Bone-In,Boneless(3 to 5Ibs.) 23-27 325°F 170°F
Chops{1/2 to 1" thick) 2chops 30-35 total 325°F 17O°F
4chops 35-40 total 325°F 17O°F
6chops 40-45 total 325°F 17O°F
Barn Canned,Butt,Shank(3 to5 Ibs.fully cooked) 14-18 325°F 140°F
Lamb Bonedn,Boneless(3 to 5Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Seafood Fish,Whole{3 to 5Ibs) 31_40total 400%
LobsterTails{8to 8 oz each) 21_25total 350%
Poultry Whole Chicken{2½to 3½Ibs) 24-26 350% 180°-185°F
CemishHens,Unstuffed(1to 1½ Ibs) R(_55total 350% 180°-185°F
Stuffed (1to 1½Ibs.) 55-60 total 350% 180°-185°F
Buckling(4 to5 Ibs} 24-26 325°F 180°-185°F
Turkey,Whole*
Unstuffed(10te 16Ibs.) 8-11 325°F 180°-185°F
Unstuffed(18te24 Ibs.) 7-10 325°F 180°-185°F
TurkeyBreast(4to 6Ibs.) 16-19 325°F 170°F
* Stt_f]k!d bbd,_ g_l_eml{_ _quire 3()_45 minut_!s cMdlUonal _oalti_ ti*lw. Shir,ld leg_ and b*east wlth fi)il to p_evel#
o_,otmJ_min,_ a_d _ing _ _in.
The {Z& 1)q)_no,nt _ AgHeultu_ say_ "/_ bee[ _ p_qmbJ_, but you shouM know that _&_ it to only 140_'F m_a_s
s_mwfood po_onir_g _a_m_ ma) su_h_" (Somz_ Sqfi_t_od Bo_. Your Kactwn Gui&_. _DA R_ June 1985. )
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