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22
Using the convection oven.
How to Set the Oven for Convection Roasting when Using the Probe
The display will flash
PROBE
and the oven
control will signal if the probe is inserted
into the outlet, and you have not set a
probe temperature and pressed the
START
pad.
Place the shelf in the lowest position
(A). Insert the probe into the food.
Plug the probe into the outlet in the
oven. Make sure it is pushed all the
way in. Close the oven door.
Press the
CONVECTION ROAST
pad.
Press the number pads to set the
desired oven temperature.
Press the
PROBE
pad.
Press the number pads to set the
desired internal food temperature.
Press the
START
pad.
When the oven starts to heat, the word
LO
will be in the display.
After the internal temperature of the food
reaches 100°F., the changing internal
temperature will be shown in the display.
When the internal temperature of
the food reaches the number you
have set, the probe and the oven
turn off and the oven control signals.
To stop the signal, press the
CLEAR/OFF
pad. Use hot pads to
remove the probe from the food.
Do not use tongs to pull on it—
they might damage it.
CAUTION: To prevent possible burns, do
not unplug the probe from the oven outlet
until the oven has cooled. Do not store the
probe in the oven.
NOTE:
■
If the probe is removed from the food before
the final temperature is reached, a tone will
sound and the display will flash until the
probe is removed from the oven.
■
You will hear a fan while cooking with this
feature. The fan will continue to run and the
heating element will continue to operate
when the door is opened.
■
You can use the timer even though you cannot
use timed oven operations.
For best results when roasting large
turkeys and roasts, we recommend
using the probe included in the
convection oven.
To change the oven temperature
during the Convection Roast cycle,
press the CONVECTION ROAST pad
and then press the number pads to
set the new desired temperature.
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20–24 325°F. 140°F.†
Top Sirloin Medium 24–28 325°F. 160°F.
(3 to 5 lbs.) Well 28–32 325°F. 170°F.
Beef Tenderloin Rare 10–14 325°F. 140°F.†
Medium 14–18 325°F. 160°F.
Pork Bone-in, Boneless (3 to 5 lbs.) 23–27 325°F. 170°F.
Chops (1/2 to 1″ thick) 2 chops 30–35 total 325°F. 170°F.
4 chops 35–40 total 325°F. 170°F.
6 chops 40–45 total 325°F. 170°F.
Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked) 14–18 325°F. 140°F.
Lamb Bone-in, Boneless (3 to 5 lbs.) Medium 17–20 325°F. 160°F.
Well 20–24 325°F. 170°F.
Seafood Fish, whole (3 to 5 lbs.) 30–40 total 400°F.
Lobster Tails (6 to 8 oz. each) 20–25 total 350°F.
Poultry Whole Chicken (2
1
⁄
2
to 3
1
⁄
2
lbs.) 24–26 350°F. 180°–185°F.
Cornish Hens Unstuffed (1 to 1
1
⁄
2
lbs.) 50–55 total 350°F. 180°–185°F.
Stuffed (1 to 1
1
⁄
2
lbs.) 55–60 total 350°F. 180°–185°F.
Duckling (4 to 5 lbs.) 24–26 325°F. 180°–185°F.
Turkey, whole*
Unstuffed (10 to 16 lbs.) 8–11 325°F. 180°–185°F.
Unstuffed (18 to 24 lbs.) 7–10 325°F. 180°–185°F.
Turkey Breast (4 to 6 lbs.) 16–19 325°F. 170°F.
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over-
browning and drying of skin.
† The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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