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CONVECTION ROASTING
GU~E
—
ts
Nlinutesfl.b.
Oven Temperature
(“F.)
l>eef
Rib, Boneless Rib.
Rare
20-24 325”
Top Sirloin
(3
to 5
Ibs.
) Medium
24–28
325”
Well
28-32
3~5’
Beef Tenderloin
Rare
1
()-14
325°
Medium
14- I
8
3~50
Pot Roast
(2:~
t(}
3
lbs,
) Chuck, Rump
35-45
3000
Pork
Bone-in, Boneless (3
tn
5
lbs.
) ?3–27
3~50
Chops
2
chops
30-35 total
325”
(
1/2
to l-inch thick)
4
chops
35–40
total
325°
6 chops
4045
total
3~5.
Ham
Canned, Butt, Shank
(3
to
5
Ibs.
fLIlly
cooked)
14-18 325”
L,amb
Bone-in, Boneless
Meciium
17-20
325°
(3
[(>
5
Ibs.)
well
20-24
325<>
Seafood
Fish, whole
(3
to 5
Ibs.
)
30-40
total
4000
I.obster Tails
(6
to
X oz.
each)
20-25 total
3500
Poultry
Whole Chicken
~4–~~
350’>
(2X
to
372
Ibs.
)
Cornish
Hens Ullstllfted (
]
to
]
X
Ibs.
) 50-55 total
3500
stuffed ( I
to
1
Y:
Ibs.
) 55–60
tOtal
350’”
Duckling (4
to
5
Ibs.
)
24–26
325<’
Turkey,
wh(~le’):
[Jnstuffed (10
to
16
lbs.
)
x--l
1
325”
UnstLlffed
(18 to
24
Ibs,
)
7-1o
325[’
‘1’urkey
Breast (4
to
6
Ibs.
)
16-19
325°
Internal Temperature
(“F.)
,
400.;
1
60”
I
70[
”
,~()<:j.
160°
1
70’”
I
70”
170[’
1
70”
1
70°
140°
1600
1
70°
t
800–1
85”
1
800–[
85”
1800-185”
I
800–1
85°
I
Xoo-l
85”
I 80[
’
-
I
Xs”
I 70°
1
1
1
‘;:
StLlffed
birds generally
reqLlire
30-45 minutes additi(n)al
roastirrg
time. Shield
legs
and breast with foil
to
pre}ent
n~e]
browning
and
dt-ying
of
skin.
‘i-The
U. S, Department
of’
AgricLl\ture
S
ay
S
.’R~I-c
[~ccf’
is
popular,
but
you
shmdd
know
that
cooking
i[
to
(>nly
140”F,
means some
Iot)d
poisoning organisms may
sLir\i\c,”
(SuLlrce:
Safe
Food
Book,
Your
Kitchen Guide. USDA Rc\, June
t985.)
REGULAR BAKING
%’our
double oven has controls for the upper oven
Your oven temperature is controlled very
accuratel~
and the lower oven. Be sure to set the correct
using
an
oven control system. We recommend
that
you
control. Pads on the left side of the panel are for
operate
the oven lot”
a
number of weeks to
become
the upper oven. Pads on the right side of the panel
tiimiliar
with your new oven’s performance.
If
you
are for the lower oven. The TIMER ON/OFF,
think an adjustment is necessary, see the
Acljust
the
COOK TIME, STOP TIME, INCREASE and
Oven Thermostat section in this
&uide.
It
lists easy
[j~)
DECREASE pads can be used for either oven.
[t
H~~{/-,\e~f”instructions
on
how
to
adjust the thermostat.
NOTE: When the oven is hot, the front of the oven
gets
hot too.
How to Set Your Oven for Baking
To avoid possible burns,
place
the
shelves
itl
the
3. Press the
CLEAR/OFF pad when
baking
is
finisheci
correct position before
you
turn
the
oven
on,
and
then
retnove
the food from the oven.
1.
Press
the BAKE pad.
NOTE;:
A
fan
may automatically turn on and off
to
2. Press the INCREASE or
DECREiASE
pad.
“coo]
internal parts. This is
nortnal
and the fan may
The last
oven
temperature used
appears
in the
continue to run even after
the
oven is turned
off.
display. Continue
‘pt-essing
until
til~
desired
temperature is displayed.
The oven
will
start
autotnatico]ly.
The word
“ON.’
-.
and “
1()()””
will
be displayed, As the oven heats up,
‘le
display will show
the
changing temperatures.
When
the
oven
reaches the temperature
you
have
set, a tone will sound.
To change the oven temperature during the
BAKE cycle,
press the BAKE pad and then
the INCREASE or DECREASE pad to
get
the
new temperature.
17