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Minutesll,b.
I
Oven Temperature (°F.)
!
Internal Temperature (°F.)
Beef Rib, Boneless Rib,
Rare
20-24
325°
Top
Sirloin
(3
[o
5 Ibs. ) Medium
24–28
,4**.;.
325°
160°
Well
28–32
325°
1 70°
Beef Tenderloin
Rme
10-14
325”
,4~o.~.
Medium
14-18
3~5~
160°
Pot Roast (2Y
[o
3
Ibs. ) chuck. Rump
35--45
3000”
1700
Pork Bone-in, Boneless
(3
to
5
lbs.
)
23-27
325[’
Chops
1700
2
chops
30-35 total
325°
I 70°
(
1/2
to
I -it]ch thick)
4 chops
35–40
totll
325°
6
chops
170°
4045 total
325°
170[’
Ham
Canned, Butt, Shank
(3
tu
5 Ibs. fLIlly cooked) 14-18
325°
1 40°
Lamb Bone-in, Boneless Medium
17-20
325°
160°
(3
(()5
lbs.
)
Well
20-24
325°
1700
Seafood Fish, whole
(3
to 5 Ibs. )
3040” total
400°
Lobster Tails
(6
to X
oz.
e:lch)
20-25
totiil
350”
Poultr*
W’hoie
Chicken
24–26
350°
1
Xo”–l x5°
(2Y2
to
3Y2
lhs.
)
Cornish Hens
Unstuffed ( I to I
X
Ibs. ) 50-55 tot:il
350°
1
Xoo-l
x5°
Stul’fed
( 1 to 1
Y
Ibs. )
55–60 total
350[
”
1 Xo”–l x5°
I)uckling (4
to
5
lhs.
) 24–26
325°
1
Xo”–l x5”
Turkey,
whole:!:
Unstuffed (10
to
16 Ibs. )
x-l
1
325°
1
xo”-
I
Xs”
Unstlltted
( I x to
?4
Ihs.
)
7-10
325”
1 Xo”–l x5”
Turkey Breast (4
tn
6
lhs.
) 16-19
325°
1700
“:Stuft’ed
birds
genertd]y
rcquile
30+5
minutes
:uJditiomll
rotis(ing time, Shield legs
and
b[east
with foil to prevent over
bt-owning
and
drying
of
skin.
~Thc
U.
S,
Dep:lr(ment
of
Agriculture
s:iys
“R:irc
beef
is
pupuldr.
but
IOU
shoLdd
knum,
that cooking it to only
140”F.
metins
some
li~o(i
poisoning
org:misnls
m:{y
sut”~ive.’
(Source:
Safe
Food
Book,
Your Kitchen Guide. USDA
Re\.
JLme
1
YX5.)
WGULAR
BAKING
Your double
oven
has controls
for
the upper oven
and the lower oven. Be sure to set the correct
control. Pads on the left side of the panel are for
the upper oven. Pads on the right side of the panel
are for the lower oven. The
TIMER ON/OFF,
COOK
TIME, STOP TIME, OVEN LIGHTS,
INCREASE and DECREASE pads can be used for
either oven.
Your oven
tetnperatare
is controlled very accurately
using
an
oven control system. We
recotntnend
that you
operate
the
oven
for
a
number of weeks
to
become
familiar with your new oven’s performance. If you
think
an
adjusttnent
is necessary, see the Adjust the
Oven Thermostat section in this guide. It gives easy
D()
It
fi~~{}-.\<~f’instructions
on
how
to adjust the thermostat.
NOTE: When the oven is hot, the front of the oven
gets
hot
t(]o.
How to Set Your Oven for Baking
To avoid possible burns,
place the shelves in the
3. Press the CLEAR/OFF
pad
when baking is finished
correct position before
yOLI
turn the oven on.
and then remove the food from the oven.
1.
Press the BAKE
pad.
NOTE: A fan
tnay
automatically turn on
and
off
to
2. Press
the
INCREASE or DECREASE pad.
COOI internal parts. This is normal and the fan may
The last oven
set
tetnperature
appears in
the
continue to run even after the oven is turned off.
display. Continue
pre~sing
untii
~he
desired
temperature is displayed.
The oven will start automatically. The word
“ON”
nd
.’
10OO.”
will be displayed. As the oven heats
up.
,le
display will show the changing temperatures.
When the oven reaches the temperature
you
set. a
torte
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
I
new
temperature.
17