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Using the Convection Oven
I,l?lll Oven
How to set
the oven./br
convection
baking or
roasting
7b avoid possibh, bl_rns, plaee the raehs @ the
eor?_,etpositiot_ bqfim,you turn on the ovem
Press the CONY BAKE/1 RACK pad
(Convection Bake 1-P,ack mode) for 1-rack
convection baking. This mode is used for
cooking fl)od items tm truly 1 rack in
ctmvection bake.
Press the CONV BAKE/MULTI pad
(Convection Bake Muhi mode) fl)r muhi-rack
convection baking. This mode is ttsed _k)i"
cooking tood items on more than one rack
(i.e. 2, 3 or more racks) at the same time
in C,tmvectitm Bake. See the Multi-rael_
eonveetio_ baki_L," section fin" m ore
inlbrm a tit) n.
Press the CONV ROAST pad tot convection
rt)asting.
2 Press tl_e nmnber pads to set the desired
t)veil tel//perattlre.
3 Press the START pad.
To change the ovell temperature, press the
CONY BAKE/MULTI, CONV BAKE/1 RACK
t)r CONV ROAST pad and then the nmnber
pads to set the new temperature.
@o°@o°@
(9@@@@@@@@@
@
®
When the oven starts to heat, the changing
temperature, starting at 100°K will be displayed.
When the oven reaches the temperature you
set, 3 beeps will sotmd.
4 Press the CLEAR/OFF pad when finished.
N07_:
* }},uwill hear a,filn whih, (ookb_p" with (ot_ve(tiom
Thej_ln will stop when the door is opened but the
heat will not turn o/]_
, You m( O' hear the oven clicking" durit_L," bahit<g:
Tkis is normal
* Tke eotH)eetion./)ln will (Te/e ot_ and o.ff_vhi#
eookb<q" to best distribute the hot air i_ the oven.
Convection
roasting
guide
28
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20-94 325<F 14@F t
Top Sirloin Medium 24-28 325°F 160'F
(3 to 5 lbs.) Well 28-32 325°F 17@F
Beef Tunderloin Rare 10-14 325°F 140°Ft
Medium 14-18 325°F 160'F
Pork Bone-il< Boneless (3 to 5 lbs.) 23-27 325/F 170°F
Chops (1/2 to 1" thick) 2 chops 30-35 total 325<>F 170°F
4 chops 35-40 total 325°F 17(YT
6 chops 40-45 total 325'F 170°F
H,-ml Calnled, Butt, Shank (3 to 5 lbs.) 14-18 325_F 140°F
(Ihll} cooke(l)
Lamb Bonedn, Boneless (3 to F)lbs.) Meditun 17-20 325"F 16@F
X\k,II 20-24 325'F 170°F
Seafood Fish, whole (3 to 5 lbs.) 30-40 total 40tI°F
Lobster Tails (6 to 8 oz. each) 20-25 total 350(F
Poultry Whole Chitkel_ (2½ to 3V2ll)s.) 24-26 350"F 180'-ISF/F
Cornish Hens k l_StUfii'(1(1 to 1½lb_.) 50-55 total 35t1_F 180°-185°F
Stuft;,*d (1 to 1½ lbs.) 55-60 total '350°F 18@-185(F
I)ucklil_g (4 to 5 lbs.) 24-26 325°F 18@-185_F
Turkey, whole*
[ nstutlbd (1t} to 16 ll)s.) 8-11 325<F 180°-1&5°F
[ nstuflbd (18 to 24 lbs.) 7-10 325°F 180<-185<F
Turkey Breast (4 to 6 lbs.) 16-111 325<F 170°F
* Sm//ud bkztx gvnc_a//y wquiw 31_45 minumr addition*at _*a_tMg time. Shh.ld hgs a_tlt bwa_t with/oii to p_,,-,,_.tztovc>h_,twnMg and
do,i_,g o/_kin.
} 77_e{'.5'. D@a_¢)ne_*tojA gricuh*t_v _a3s l_a#*,be,e/i,s]w[ndat: h_ttyou sho*thl know that coohMg it to o_*/y140"1,"tneatzv some/ood
/)oiso_*i_*go_ga)listtlv tna)' su_vh_e." (5;ounce:5aJ_,]'bolt Book. Yo_trKkchen (;uigh'. {"S]).l IM_../um' 1985.)