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20
Style 3 - Convection Baking and Roasting (on some
models)
The convection feature is ideal for single rack baking and
roasting. If using more than one rack, move pans from top to
bottom shelf halfway through cooking.
During convection baking or roasting, the bake and broil
elements cycle on and off in intervals to maintain the oven
temperature, while the fan circulates the hot air.
If the oven door is opened during convection baking or roasting,
the fan will turn off immediately. It will come back on when the
oven door is closed.
To Use:
1. Press BAKE or BROIL.
2. Press CONVECT keypad to turn on fan.
3. Press the TEMP/HOUR “up” or “down” arrow pads to desired
temperature.
4. Press START.
5. Press CONVECT keypad to turn off fan when finished
cooking.
6. Press OFF/CANCEL to turn off oven.
CONVECTION ROASTING CHART
*Do not stuff poultry when convection roasting.
Hold Warm Feature
(on some models)
IMPORTANT: Food must be at serving temperature before
placing it in the warmed oven. Food may be held up to 1 hour;
however, breads and casseroles may become too dry if left in the
oven during Hold Warm.
The Hold Warm feature allows hot cooked foods to stay at
serving temperature. It can also be used at the end of a timed
cook.
FOOD/RACK
POSITION
COOK
TIME
(min. per
1 lb (454 g)
OVEN TEMP. INTERNAL
FOOD TEMP.
Beef, Rack Position 2
Rib Roast
rare
medium
well-done
Rib Roast
(boneless)
rare
medium
well-done
Rump,
Sirloin
Tip Roast
rare
medium
well-done
Meat Loaf
20-25
25-30
30-35
22-25
27-30
32-35
20-25
25-30
30-35
20-25
300°F (150°C)
300°F (150°C)
300°F (150°C)
325°F (160°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium
well-done
25-35
30-40
325°F (160°C) 160°F (71°C)
170°F (77°C)
Pork, Rack Position 2
Loin Roast
(boneless)
Shoulder
Roast
30-40
35-40
325°F (160°C)
325°F (160°C)
160°F-170°F
(71°C-77°C)
160°F-170°F
(71°C-77°C)
Ham, Rack Position 2
Fresh
(uncooked)
Fully Cooked
25-35
15-20
300°F (150°C)
300°F (150°C)
160°F (71°C)
160°F (71°C)
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium
well-done
25-30
30-35
300°F (150°C) 160°F (71°C)
170°F (77°C)
Chicken*, Rack Position 2
Whole
3-5 lbs
(1.5-2.2 kg)
5-7 lbs
(2.2-3.1 kg)
20-25
15-20
325°F (160°C)
325°F (160°C)
180°F (82°C)
180°F (82°C)
Turkey*, Rack Positions 1 or 2
13 lbs and
under
(5.85 kg)
Over 13 lbs
(5.85 kg)
10-15
10-12
300°F (150°C)
300°F (150°C)
180°F (82°C)
180°F (82°C)
Cornish Game Hens, Rack Positions 2 or 3
1-1.5 lbs
(0.5-0.7 kg)
50-60 325°F (160°C) 180°F (82°C)
FOOD/RACK
POSITION
COOK
TIME
(min. per
1 lb (454 g)
OVEN TEMP. INTERNAL
FOOD TEMP.
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before
or after cooking.
Doing so can result in food poisoning or sickness.
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