User Manual

Dual Fuel Range
26
•
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 nished, 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.
General 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 stung in poultry is 165ºF (75ºC).
•
After removing the item from the oven, cover loosely with foil for 10 to
15minutes before carving if necessary to increase the nal foodstu
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
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