Loading ...
Loading ...
Loading ...
26
Oven Controls
Convection Roasting tips:
• Preheating for convection roast will not be necessary for
most meats and poultry.
• Arrange oven racks so the food is in the center of the oven.
• Since convection roast cooks faster, you can reduce cook
times by 25% from the recommended time of your recipe
(check the food at this time). Then if needed, increase cook
time until the desired doneness is obtained.
• Do not cover foods when dry roasting - covering will
prevent the meat from browning properly.
• Be sure to carefully follow your recipe’s temperature and
time recommendations or refer to the convection roast
recommendations in Table 4.
• Use the broiler pan and insert, as well as the roasting rack
(Figure 35) (some models). The broiler pan will catch grease
spills, and the insert will help prevent splatters. The roasting
rack will hold the meat.
• Do not use the broiler pan without the grid or cover the grid
with aluminum foil.
• Always pull the rack out to the stop position before
removing food.
• It is not recommended to roast chicken on a roasting rack.
Use a deep pan instead on rack position 1.
Setting Warm
The Warm setting on the oven temperature control knob is pre-
set to maintain a temperature of 170°F (77°C) for keeping
baked foods at serving temperature until canceled. The feature
may be used with Warm & Hold, Bake, Conv Bake, Conv Roast,
and Accela-Heat.
To set Warm:
1. Arrange interior oven racks and place food in oven.
2. Turn the oven mode selector to Warm & Hold, Bake, Conv
Bake, Conv Roast, or Accela-Heat.
3. Set the oven temperature selector to WARM. The indicator
light will blink and then an acceptance chime will sound.
4. The preheat indicator light will turn on and stay on until the
oven reaches 170°
F and HLd appears in the display.
PREHEATING will appear in the display.
5. To cancel HLd, turn the oven mode and oven temperature
controls to OFF.
Table 4: Convection roasting temperature and time recommendations
Meat Weight Oven Temp Internal Temp Minutes per lb.
Beef Standing rib roast
1
4 to 6 lbs. 350°F (177°C) 160°F (71°C)
1
25-30
Ribeye roast
1
4 to 6 lbs. 350°F (177°C) 160°F (71°C)
1
25-30
Tenderloin roast
1
2 to 3 lbs. 400°F (204°C) 160°F (71°C)
1
15-25
Poultry Turkey whole
2
12 to 16 lbs. 325°F (163°C) 180°F (82°C) 8-10
Turkey whole
2
16 to 20 lbs. 325°F (163°C) 180°F (82°C) 10-15
Turkey whole
2
20 to 24 lbs. 325°F (163°C) 180°F (82°C) 12-16
Chicken 3 to 4 lbs. 350°F-375°F (177°C-191°F) 180°F (82°C) 12-16
Pork Ham roast, fresh 4 to 6 lbs. 325°F (163°C) 160°F (71°C) 30-40
Shoulder blade roast 4 to 6 lbs. 325°F (163°C) 160°F (71°C) 20-30
Loin 3 to 4 lbs. 325°F (163°C) 160°F (71°C) 20-25
Pre-cooked ham 5 to 7 lbs. 325°F (163°C) 160°F (71°C) 30-40
1. For beef, medium 160°F. Well done 170°F. The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to
only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The low-
est temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef medium 160°F, well done 170°F.
2. Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin. Stuffing should be about
165°F.
Loading ...
Loading ...
Loading ...