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Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions
How to Set a Delayed Start and Automatic Stop
You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically.
Make sure the clock shows the correct time
of day.
Select
CONVECTION
.
Select
CONV MULTI
for multi-rack
convection baking. This mode is
used for cooking food items on
more than one rack (i.e., 2, 3 or
more racks) at the same time in
convection bake. See
Multi-Rack
Baking
section for more information.
Select
CONV 1-RACK
for one rack
convection baking. This mode is
used for cooking food items on only
one rack in convection bake.
Select
CONVROAST
for convection
roasting.
Press the number pads to set the
desired oven temperature.
Select
OPTIONS
.
Select
TIMED BAKE
.
Using the number pads, enter the
desired convection cooking time.
NOTE: The time countdown will not start until
after the oven is preheated.
Select
ENTER
.
Select
OPTIONS
.
Select
DELAY BAKE
.
Using the number pads, enter the
time of day you want the oven to
turn on and start cooking.
Select
ENTER
.
Select
START
.
If you would like to check the times you
have set, select
REVIEW TIMES
. You have
the option to see delay time, clock, cook
time or timer.
When the oven starts to heat, the
changing temperature, starting at 100°F,
will be displayed. When the oven reaches
the temperature you set, 3 beeps will
sound.
The oven will continue to cook for the
programmed amount of time.
After the
cooking time has ended, the oven will prompt the
user to add “MORE TIME” to further cook food if
desired. Add additional time by selecting MORE
TIME. Enter traditional cooking time in minutes
and select START. Press CLEAR/OFF pad if food
has finished cooking.
The oven will turn off
automatically, unless the
WARM
feature
was set. See the
Settings
section.
Press the
CLEAR/OFF
pad to clear
the display.
Using the timed features for convection cooking.
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
overbrowning 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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