User Manual

20
Heating Modes - Conventional Oven
Heating Modes - Conventional Oven
True Convection
True Convection cooks with heat from a third element
behind the back wall of the oven. The heat is circulated
throughout the oven evenly by the convection fan.
True Convection is well suited for baking individual
serving-sized foods such as cookies and biscuits. It is
also good for baking on multiple racks (2 or 3) at the
same time. Baking cookies on all racks simultaneously is
possible. In this case, the baking time increases slightly.
Tips:
▯ Reduce recipe temperature by 25°F (5°C). Refer to
the cooking charts at the end of the manual for more
information.
▯ Always preheat the oven if the recipe recommends it.
▯ Place food on baking sheets with low sides or in
shallow, uncovered pans.
▯ Allow at least 1" to 1½" (2 to 3 cm) of air space
around all sides of the pan.
▯ Eliminate heat loss from the oven by using the window
to periodically check for doneness instead of opening
the door.
Convection Bake
Convection Bake uses heat emitted from the upper and
lower heating elements. The convection fan distributes
heat evenly throughout the oven cavity.
Convection Bake is well suited for breads, casseroles
and entrees. It is also recommended when cooking on
multiple racks since the heat from the top and bottom of
the oven are distributed evenly with help of the fan.
Tips:
▯ Reduce recipe temperature by 25°F (5°C). Refer to
the cooking charts at the end of the manual for more
information.
▯ Always preheat the oven if the recipe recommends it.
▯ Place food on baking sheets with low sides or in
shallow, uncovered pans.
▯ Allow at least 1" to 1½" (2 to 3 cm) of air space
around all sides of the pan.
▯ Eliminate heat loss from the oven by using the window
to periodically check for doneness instead of opening
the door.
Turkey, unstuffed
10-16lb*
roasting pan 1 Convection
Roast
þ
325°
(160°)
9-14/lb 15-20
for easy
carving
180°
(80°)
in thigh
Turkey Breast, bone-in
4-10lb
roasting pan 2 Convection
Roast
þ
325°
(160°)
17-25/lb 180°
(80°)
in thigh
Fish
Fish Fillet
1” thick
broil pan 3 Broil
‰
525°
(275°)
11-15 145°
(60°)
Fish Steak
1” thick
broil pan 3 Broil
‰
525°
(275°)
10-13 145°
(60°)
Dish Cookware/
Accessories
Rack
Level
Heating
Mode/Symbol
Temp. in
°F (C°)
Cooking Time in
Minutes
Rest
Time
(Cover)
End
Internal
Temp.
Roasting times are approximate and may vary depending on the shape of the meat.
Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in
poultry is 165°F.
*To prevent over-browning, cover with foil while roasting.
Note: : Internal food temperatures are USDA recommended temperatures as measured by a
digital cooking thermometer.