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Built-in Oven Care and Use Manual
18
Convection Roast Tips
• When roasting whole chickens or turkey, tuck
wings behind back and loosely tie legs with
kitchen string.
• The broil pan with the grid can be used in this
mode.
• Double-check the internal temperature of meat
or poultry by inserting probe into another position.
145
o
100
o
/145
o
7. Select START.
The temperature display alternates be-
tween the set Probe temperature and the
actual meat/poultry temperature, increas-
ing in 5ºF increments starting with 100ºF.
Touch CONVECTION ROAST once to
set oven temperature. The oven temp is
displayed for 5 seconds before the probe
display continues.
8. To Change Oven Temperature
Touch CONVECTION ROAST twice, en-
ter new temperature and press start.
9. The oven beeps 3 times when the meat/
poultry item Probe temperature is
reached.
End is displayed as the heat
turns off.
Touch
1 4 5
Convection Roast Mode and Probe Operation
Oven Operations
Touch
START
6. To change the Probe temperature:
To change the Probe temperature from
160ºF (71ºC), select another temperature
immediately before starting. The Probe
temperature continues to be displayed in-
stead of the oven temperature.
Message scrolls in display.
Select PROBE temperature
then touch START
3:
29
3:
29
Convect Roast
UPPER
UPPER
• After removing the meat item from the oven,
cover loosely with foil for 10 to 15 minutes before
carving.
• While covered, small roast temperatures may
increase 5ºF and large roast temperatures
increase 10ºF.
• Roasting large cuts of meat and poultry generally
takes 10 to 20 percent less cooking time than
roast or bake mode. Check doneness early.
Cooking Complete -- remove food
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