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CONVECTION ROASTING GUIDE
How to Set Your Oven for Baking
To avoid possible burns, place shelves in the correct
position before you turn the oven on.
1. Press BAKE.
2. Press the number pads to set the
oven temperature.
3. Press START. When the oven starts to
heat the changing temperature will be in
the display. (The display starts changing
once the temperature reaches 100°F.)
4. Press CLEAR/OFF when baking is
finished and then remove the food from
the oven.
NOTE: A cooling fan may automatically turn on and
off to cool internal parts. This is normal, and the fan
may continue to run even after the oven is turned off.
To change the oven temperature during the
Bake cycle, press BAKE and set the new
temperature.
CLEAR
OFF
START
BAKE
BAKING
Your oven temperature is controlled very accurately using an oven control
system. It is recommended that you operate the oven for a number of weeks to
become familiar with your new oven’s performance.
If you think an adjustment is necessary, see the Adjust the Oven Thermostat
section. It lists easy Do It Yourself instructions on how to adjust the thermostat.
Meats Minutes/Lb. Oven Temperature (°F.) Internal Temperature (°F.)
Beef Rib, Boneless Rib, Rare 20–24 325° 140°†
Top Sirloin (3 to 5 lbs.) Medium 24–28 325° 160°
Well 28–32 325° 170°
Beef Tenderloin Rare 10–14 325° 140°†
Medium 14–18 325° 160°
Pot Roast (2
1
⁄
2
to 3 lbs.) Chuck, Rump 35–45 300° 170°
Pork Bone-in, Boneless (3 to 5 lbs.) 23–27 325° 170°
Chops 2 chops 30–35 total 325° 170°
(1/2 to 1-inch thick) 4 chops 35–40 total 325° 170°
6 chops 40–45 total 325° 170°
Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked) 14–18 325° 140°
Lamb Bone-in, Boneless Medium 17–20 325° 160°
(3 to 5 lbs.) Well 20–24 325° 170°
Seafood Fish, whole (3 to 5 lbs.) 30–40 total 400°
Lobster Tails (6 to 8 oz. each) 20–25 total 350°
Poultry Whole Chicken 24–26 350° 180°–185°
(2
1
⁄
2
to 3
1
⁄
2
lbs.)
Cornish Hens Unstuffed (1 to 1
1
⁄
2
lbs.) 50–55 total 350° 180°–185°
Stuffed (1 to 1
1
⁄
2
lbs.) 55–60 total 350° 180°–185°
Duckling (4 to 5 lbs.) 24–26 325° 180°–185°
Turkey, whole* Unstuffed (10 to 16 lbs.) 8–11 325° 180°–185°
Unstuffed (18 to 24 lbs.) 7–10 325° 180°–185°
Turkey Breast (4 to 6 lbs.) 16–19 325° 170°
*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. Y
our Kitchen Guide. USDA Rev. June 1985.)
18
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