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Convect Full Meal chart
TIME OR
PROBE TEMP
45 min
1 hr
1 hr 15 min
55 min
140°F (60°C)
160°F (71°C)
170°F (77°C)
150°F
(66°C)
3 hr
18 min
FOOD OR MEAL
Meal # 1: Chicken pieces, Fruit
crisp, Vegetable casserole
Meal # 2: Macaroni and cheese,
Baked winter squash, Fruit pie
Meal # 3: Precooked ham,
Baked potatoes, Quick bread
loaf OR Baked potatoes only
Meal # 4: Beef stew, Scalloped
potatoes, Frozen fruit pie
Beef roast rare
Beef roast medium
Beef roast well, Pork roast
Meat loaf
Casseroles
Pot roast with vegetables – 3 lbs
Pizza
CYCLE
NUMBER
1
2
3
4
5
6
7
8
9
0
CONVECTION
CYCLE
Conv. Bake
Conv. Bake
Conv. Bake
Conv. Bake
Conv. Roast
Conv. Roast
Conv. Roast
Conv. Bake
Conv. Bake
Conv. Roast
OVEN
TEMP
350°F
(177°C)
350°F
(177°C)
350°F
(177°C)
375°F
(191°C)
300°F (149°C)
300°F (149°C)
300°F
(149°C)
325°F
(163°C)
325°F
(163°C)
400°F
(204°C)
U sing and Caring for Your Oven
Bakeware choices
Baking performance is affected by the type of bakeware used. Use the bakeware size
recommended in the recipe.
BAKEWARE TYPE
Light colored aluminum
• Light golden crusts
• Even browning
• Use temperature and time
recommended in recipe.
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
• Brown, crisp crusts
• May reduce baking temperature 25°F
(14°C).
• Use suggested baking time.
• Use temperature and time
recommended in recipe for pies,
breads, and casseroles.
• Place rack in center of oven.
Ovenproof glassware,
ceramic glass, or ceramic
• Brown, crisp crusts
• May reduce baking temperature 25°F
(14°C).
Insulated cookie sheets
or baking pans
• Little or no bottom
browning
• Place in the bottom third of oven.
• May need to increase baking time.
Stainless steel • May need to increase baking time.
• Crisp crusts
Stoneware
• Follow manufacturer's instructions.
• Light, golden crusts
• Uneven browning
BEST USED FOR
GUIDELINES
9753308Av11(c63) 9/2/98, 3:15 PM35