Usingthe convectionoven.
For best results when roasting large
turkeys and roasts, we recommend
using the probe flTcluded t7 the
convection oven.
CONVECTION
Tochange the oven temperature
during the Convection Roast cycle,
touch the CONVECTIONROASTpad
and then touch the number pads to
set the new desired temperature.
How to Set the Oven for Convection Roasting when Using the Probe
The display will flash PROBE and the
oven control will signal if the probe is
inserted into the outlet, and you have not
set a probe temperature and pressed the
STARTpad.
[]
[]
Place the oxen rack in the position
that cente_ the fi)od between the
top and bottom of the oxen, Insert
the probe into the meat.
Plug the probe into the outlet in the
oxen. Make sm'e it is pushed all the
wa_ in. Close the o;en (loo_:
[] Touch the CONVECTION ROAST pad.
[] Touch the number pads to set the
desired oxen temperature.
[] Touch the PROBE pad.
[] Touch the number pads to set the
desired internal meat temperatm'e.
[] Touch the START pad.
X&q_en the oxen starts to heat, the word
tO will be in the display.
,Mter the internal temperatm'e of the meat
reaches 100°E the changing internal
temperatm'e will be shown in the display.
[] X._q_en the internal temperatm'e of
the meat reaches the nmnber xou
have set, the probe and the oven
ttlFn oil and the oven control
signals. To stop the signal, touch the
CLEAR/OFFpad. Use hot pads to
remove the probe fl'om the tood.
Do not use tongs to pull on it--they
might damage it.
CAUTION:Topreventposs, leburns,
donotunplugtheprobefromtheovenoutletuntil
the oven has coolecL Do not store the probe/b
the oven.
NOTE:
If theprobe isremoved from the food before
the f/hal temperature/s reached,a tone will
soundand the display will flash until the probe
is removedfrom the oven.
Youwi// hear a fan while cookingwith this
feature. Thefan will stop.,when the dooris
opened,but the heat will not turnoK
Youcanuse thekitchen t/knereven though you
cannotuse timed oven operations.
Convection Roasting Guide
20
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib,BonelessRib, Rare 20 24 325°F 140°Ft
TopSirloin Medium 2&28 325°F 160°F
(3to RIbs.) Well 28 32 325°F 170%
BeefTenderloin Rare 10 14 32R°F 140°Ft
Medium 1&18 32R°F 160%
Perk Bonedn,Boneless(3to 5 Ibs.) 23 27 32R°F 170%
Chops(1/2to 1" thick) 2 chops 30_5 total 32R°F 170°F
4 chops 35-40 total 32R°F 170°F
6 chops 40-45 total 325°F 170%
Ham Canned,Butt, Shank(3to 5 Ibs.fully cooked} 1_18 325°F 140%
Lamb Bonedn,Boneless(3to 5Ibs.) Medium 17 20 325°F 160°F
Well 20 24 325°F 170%
Seafood Fish,Whole(3 to 5 Ihs.) 30-40 total 400°F
LobsterTails(0 to 8oz.each) 20_5 total 350°F
Poultry WholeChicken(2_4to31/zIhs.} 2_26 350°F 180° 185°F
CornishHens,Unstuffed(1to 11/LIhs.) 50 55 total 350°F 180° 185°F
Stuffed(1 to 11/LIhs.) 5R 60 total 350°F 180° 185°F
Duckling(4to 5 Ibs.) 2_26 325°F 180° 185°F
Turkey,Whole*
Unstuffed(lOto 16 Ihs.) 8 11 32R°F 180° 185°F
Unstuffed(18to 24 Ibs.) 7 10 32R°F 180° 185°F
TurkeyBreast(4to 6 Ibs.) 16 19 32R°F 170%
Slu//ed bsds gv_em/{) _,qui_v 3t)-45 minules addilim*al *l)asli_ lime. Shidd h'y:sa_ d b*_,asl aft/h/vii 1opn,'_,e_ l
i)'leH)lownin,< and d_yi_*,go/ slli_*.
4 Th* {X i)(Jm_lmenl o/Ag_'ic*zllun, *(zy*"l'a*l, two/L* po/m/a*; but you should h_zoa_1hal (:o&i_g il to m_{y I40<I 2 memos
some /ood t_oiso_ i_ly,ol:e,_z_g_m_m<0 _u_'_i-i,_,."(%_m_,: ,Sa/elbod Book. }bu_ Kilche_ Guide. [ SI)A lCe_. flz_*e 19,'_'5.)
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