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300 to 325°F
350°F
TEMPERATURE AND TIME FOR TYPICAL FOODS (convection baking and roasting)
The suggested temperature and times will vary depending on the temperature of the food placed in the oven, the quantity and
personal preference. Times given for meat and poultry are for refrigerator temperature. Add five minutes for preheating the oven.
FOOD
TEMPERATURE SET-
TING/DISPLAY
INDICATOR
APPROX. TIME
NOTES AND TIPS
Whole chicken 3-
3.5 lbs. Unstuffed.
350°F
75 min. or until internal
temperature of 175°F in
thigh and breast
Roast in shallow pan with broiling
rack inverted, with shelf in position 1
(see page. 7)
Pork Loin or Rib
Roast, 2 - 4 lbs.
325°F
90 min. or until internal
temperature of 170°F is
reached.
Roast as for whole chicken. Broiling
rack may be in its higher position if
oven space allows.
Pork Baby Back Ribs
1.75 - 2 lbs. in 6 - to
10 - inch strips.
300°F for 20 min. then
BROIL for 30 min.
Total time 50 min. or
until brown and very
tender.
Use pan without rack, lined with foil,
on shelf position 1. See recipe to fol-
low for full directions.
Beef Sirloin or Rib
Roast 3 - 5 lbs,
boned.
20 min./lb. for rare
25 min./lb for medium
30 min./lb. well
Have roast tied for even cooking.
Use broiling rack in low or high
position as oven space allows.
Cornish Hens 1.5
lbs. each, two split
into four halves.
350°F
45 - 50 min. or until ten-
der and juice is clear
when pierced with fork.
Roast on pan with broiling rack in high
position, skin side up. Brush with
orange marmalade or honey. Turn
and brush several times until done.
Baking Potatoes
1 to 4 large
450°F
45 - 50 min. or until
fork-tender.
Wash and pierce raw potatoes with
fork. Rub skins with salad oil if desired.
Bake on wire shelf in position 1 or 2.
Pizza, homemade.
450°F to 470°F
20 - 25 min. depending
on size and topping. Bake
until bubbling hot and
crust crisp.
Place pizza pan or stone on wire
shelf in position 1.
Cakes: Layer, Sheet
cake or Loaf cake.
Pies: Fruit, 9- inch
double crust.
300°F to 350°F
Cake:
Follow traditional recipe
timing but lower temper-
ature by 25 to 50°F.
Brownies, Bar,
Cookies
Cake:
Follow traditional recipe tim-
ing but lower temperature by
25 to 50°F. Use 7x11 inch or
8- or 9 inch square pan or
oven-glass dish.
Cake:
Place wire shelf in position 1.
Check for doneness 5 - 10 min.
before time is up. Cut while still
warm. Let cool 5 - 10 min. to
firm up before removing from
pan or dish.
Cookie:
Place 1 inch apart on 1 or 2 cookie
sheets. For 1 sheet place wire rack in
position 1. For 2 place racks in 1 and
3 positions.
Grease sheets if the recipe directs.
Remove promptly to cooling rack.
2
USING THE CONTROL AND SETTING THE MODES
MODES
FAN/BAKE
FAN/BAKE
FAN/BAKE
FAN/BAKE
FAN/BAKE
BAKE
BAKE
FAN/BAKE
one tray
Press twice
FAN/BAKE
two trays
Cookie:
After the preheating signal.
20-30 minutes, depending
on the type of biscuit
KEEP FOOD
This function will allow the freshly-cooked food to be kept warm without drying out (we also suggest the
food be covered with foil). Set the FAN/BAKE function to 140°F for the desired time.
FAN/BAKE
one tray
Press twice
FAN/BAKE
two trays
Cookie:
After the preheating signal.
20-30 minutes, depending
on the type of biscuit