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2. Press START/ENTER.
“Lo°” will appear on the lower oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
lower oven display will show the oven temperature increasing
in 5° increments.
When the set temperature is reached, if enabled, one tone will
sound.
3. Press lower oven OFF/CANCEL when finished cooking.
Use the following chart below when convection roasting meats
and poultry.
*Do not stuff poultry when convection roasting.
Convection Broiling
1. Broil element
2. Convection fan
During convection broiling, the broil element cycles on and off in
intervals to maintain the oven temperature, while the fan
constantly circulates the hot air.
If the lower oven door is opened during convection broiling, the
broil element and fan will turn off immediately. They will come
back on once the door is closed.
To Convection Broil:
Before convection broiling, see the “Broiling and Custom
Broiling” section for general broiling guidelines and rack
positioning.
Allow the oven to preheat for 5 minutes. Position food on the grid
in the broiler pan, then place it in the center of the oven rack with
the longest side parallel to the door.
Close the door.
1. Press CONV BROIL.
Press the number pads to enter a temperature other than
450°F (232°C). The convection broil range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START/ENTER.
The set oven temperature will appear on the lower oven
display until oven is turned off.
3. Press OFF/CANCEL when finished cooking.
Food/Rack
Position
Cook
Time
(minutes)
Oven Temp. Internal
Food Temp.
Beef, Rack Position 2
Rib Roast
rare
medium
well done
Rib Roast
(boneless)
rare
medium
well done
Rump,
Sirloin Tip
Roast
rare
medium
well done
Meatloaf
20-25
25-30
30-35
22-25
27-30
32-35
20-25
25-30
30-35
20-25
300°F (145°C)
300°F (145°C)
300°F (145°C)
325°F (160°C)
140°F (60°C)
160°F (70°C)
170°F (75°C)
140°F (60°C)
160°F (70°C)
170°F (75°C)
140°F (60°C)
160°F (70°C)
170°F (75°C)
170°F (75°C)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium
well done
25-35
30-40
325°F (160°C) 160°F (70°C)
170°F (75°C)
Pork, Rack Position 2
Loin Roast
(boneless)
Shoulder
Roast
30-40
35-40
325°F (160°C)
325°F (160°C)
170°F (75°C)
170°F (75°C)
Ham, Rack Position 2
Fresh
(uncooked)
Fully
Cooked
25-35
15-20
300°F (145°C)
300°F (145°C)
170°F (75°C)
170°F (75°C)
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium
well done
25-30
30-35
300°F (145°C) 160°F (70°C)
170°F (75°C)
*Chicken, Rack Position 2
Whole
3-5 lbs.
(1.5-2.2 kg)
5-7 lbs.
(2.2-3.1 kg)
20-25
15-20
325°F (160°C)
325°F (160°C)
185°F (85°C)
185°F (85°C)
*Turkey, Rack Positions 1 or 2
13 lbs. and
under
(5.85 kg)
Over 13 lbs.
(5.85 kg)
10-15
10-12
300°F (145°C)
300°F (145°C)
185°F (85°C)
185°F (85°C)
*Cornish Game Hens, Rack Position 2 or 3
1-1.5 lbs.
(0.5-0.7 kg)
50-60 325°F (160°C) 185°F (85°C)
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