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7.
5. Position selector dial to BAKE. Turn temperature control dial to
325°-350°F (standard roasting temperature). It is not necessary to
preheat your oven. Since meats and poultry roast up to 25% faster
in a convection oven, a meat thermometer should always be used
to gauge internal temperature. The thermometer should be
inserted into thickest portion of roast away from bones or fatty
areas. Check progress two-thirds into the cooking process to ensure
meat does not overcook.
6. Set timer to MANUAL ON or desired roasting time. Oven will shut
off automatically if timer is set.
7. When finished, turn temperature control dial to lowest position. Make
sure the timer is in the OFF position. The indicator light will go off.
8. Unplug and allow to cool completely before cleaning.
INTERNAL TEMPERATURE ROASTING CHART
CUT INTERNAL TEMPERATURE
Beef 145°F Rare
160°F Medium
170°F Well Done
Ham (fresh) 160°F
Ham (precooked) 140°F Rare
Lamb 160°F Medium Well
170°F Well Done
Pork 160°F Medium
170°F Well Done
Turkey or Chicken, Whole 180°F
Turkey or Chicken, Breast 170°F