Use and Care Guide
28 29
26
NOTES:
•
To change the set temperature press CANCEL. Press the number
keypad to enter the desired temperature, and then press START.
•
After selecting an Oven Mode and Temperature, you have the option to
set a Cook Time and Start Time before pressing START. See “Cook
Time” and “Start Time.”
4
. Press START. “convect broil” will be displayed.
5
. Press CANCEL when cooking is finished, and then remove food from the oven.
CONVECTION ROAST
When Convection roasting, enter your normal roasting temperature. The
roasting time should be 15-30% less than in conventional cooking.
G
eneral Guidelines
•
Do not preheat for Convection Roast.
•
Roast in a low-sided, uncovered pan.
•
When roasting whole chickens or turkey, tuck wings behind back and
loosely tie legs with kitchen string.
•
Use the 2-piece broil pan for roasting uncovered.
•
Use the probe or a meat thermometer to determine the internal doneness.
•
Double-check the internal temperature of meat or poultry by inserting
meat thermometer into another position.
•
Large poultry may need to be covered with foil (and pan roasted) during a
portion of the roasting time to prevent over-browning.
•
The minimum safe temperature for stuffing in poultry is 165ºF (75ºC).
•
After removing the item from the oven, cover loosely with foil for 10
to 15minutes before carving if necessary to increase the final
foodstuff temperature by 5° to 10°F (3° to 6° C).
MEATS
WEIGHT
(lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per
lb)
INTERNAL
TEMP. °F (°C)
Beef
Rib Roast
4-6 325 (160) 2 16-20
18-22
145 (63)
medium rare
160 (71)
medium
Rib Eye Roast,
(boneless)
4-6 325 (160) 2 16-20
18-22
145 (63)
medium rare
160 (71)
medium
Rump, Eye, Tip,
Sirloin
(boneless)
3-6 325 (160) 2 16-20
18-22
145 (63)
medium rare
160 (71)
medium
Tenderloin Roast 2-3 400 (205) 2 15-20 145 (63)
medium rare
Oven Use
27
MEATS
WEIGHT
(lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per
lb)
INTERNAL
TEMP. °F (°C)
Pork
Loin Roast
(boneless or
bone-in)
5-8 350 (175) 2 16-20 160 (71)
medium
Shoulder 3-6 350 (175) 2 20-25 160 (71)
medium
3-4 375 (190) 2 18-21 180 (82)
12-15 325 (160) 1 10-14 180 (82)
16-20 325 (160) 1 9-11 180 (82)
21-25 325 (160) 1 6-10 180 (82)
3-8 325 (160) 1 15-20 170 (77)
P
oultry
Chicken whole
Turkey, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey Breast
Comish Hen
1-1 ½ 350 (175) 2 45-75
total
180 (82)
L
amb
Half Leg 3-4 325 (160) 2 22-27
28-33
160 (71)
medium
170 (77) well
Whole Leg 6-8 325 (160) 1 22-27
28-33
160 (71)
medium
170 (77) well
T
o Set Convection Roast:
1. Place the food in the oven and close the oven door.
2
. Press CONVECTION ROAST. “Set Temp or START”, and 325°F (163°C)
will be displayed.
3
.
Press START, if you wish to convection roast at 325°F (163°C).
OR
Enter the desired temperature by pressing the number keypad, and then press
START. The temperature can be set from 170°F (77°C) to 500°F (260°C).
N
OTES:
•
To change the set temperature during cooking, press CANCEL. Press the
number keypad to enter the desired temperature, and then press START.
•
After selecting an Oven Mode and Temperature, you have the option to
set a Cook Time and Start Time before pressing START. See “Cook
Time” and “Start Time.”
4
.
5
.
Press START. After pressing START, the oven will display ”CONVECT
ROAST” while cooking.
Press CANCEL when finished, and then remove food from the oven.
Oven Use