Usingthe convectionoven.
For best results when roasting large
turkeys and roasts, we recommend
usflTgthe probe flTcluded b7the
cmTvectioI7 oveR.
CONVEC_ON
®
Tochange the oven temperature
during the Convection Roast cycle,
touch the CONVECTIONROASTpad
and then touch the number pads to
set the new desired temperature.
22
How to Set the Oven for Convection Roasting when Using the Probe
Tile display will flash PROBE and tile [] _,_/en tile internal temperatm'e ot
oxen control will signal if tile probe is tile meat reaches tile number _,ou
inserted into the ouflet, and you have not
set a probe teInperature and pressed the
STARTpad.
[] Place the oven lzl('k ill the position
that centers tile food between the
toil and bottonl (ff tile oven. hlsert
the Ilrobe into the meat.
[] Plug the probe into the outlet ill the
oven. Make sure it is pushed all the
way ill. (_lose the oven door.
[] Touch the CONVECTIONROASTpad.
[] Touch the nuIuber pads t(> set tile
desired oven [elllilel';itt/l'e.
[] Touch the PROBEpad.
[] Touch the munber pads to set tile
desired internal meat temperature.
[] Touch tile START pad.
When tile oven stnrts to heat, tile word
10 will be ill tile display.
_Mier tile internal temperatm'e of tile meat
reaches 100°F (38°C), tile changing internal
temperature will be sho_al in tile (tispl_.
have set, tile prol)e and tile oven
tlll'n Of_ }llld tile oven contix)l
signals. To stop tile signal, touch tile
CLEAR/OFFpad. Use hot pads to
reinove tile probe fl'oin tile tk)od.
Do not use tongs to pull on it--they
might damage it.
CAUTION:ropreventpossibfebums,
donotunplugtheprobefromtheovenoutletuntil
the oven has cooled Do not store the probe lb
the oven.
NOTE:
If theprobeisremovedfromthefoodbefore
theflbaltemperatureis reached,atonewill
soundandthedisplaywill flashuntil theprobe
isremovedfromtheoven.
Youwi//heara fanw/eTacookingwith this
feature.Thefenwillsto/_whenthedooris
opened,but theheatwill notturnoff
Youcanusethekitchentl_nereventhoughyou
cannotuset_medovenoperations.
Convection Roasting Guide
Minutes/Lb.
Meats (Mieutes/kg) Oven Temp. Internal Temp.
Beef Rib,BonelessRib, Rare 20_4 (44 53) 325°F(163°C) 140"F(50°C)t
TopSirloin Medium 24_8 (53 62) 325°F(163°C) 160°F(71°C)
(3to 5 Ibs.[1.36kg to2.27 kg]) Well 28_2 (62WI) 325°F(153°C) 170°F(77°C)
BeefTenderloin Rare 10 14 (2241) 325°F(163°C) 140°F(50°C)t
Medium 14 18 (31-40) 325°F(153°C) 150°F(71°C)
Park Bonedn,Boneless(3to 5 Ibs. 23_7 (51 BO) 325°F(163°C) 170'_F(77°C)
[1.36 kgto 2.27kg])
Chops(1/2to 1" 2 chops 3035 (66-77)total 325°F(163°C) 170'_F(77°C)
[1.3 cmto 2.5 cm]thick) 4 chops 35-40(77-88)total 325°F(163°C) 170'_F(77°C)
6 chops 4%45(88-99)total 325°F(163°C) 170'_F(77°C)
Ham Canned,Butt, Shank(3to 5 Ibs. 14 18 (31-40[ 325°F(163°C) 140'_F(60°C)
[1.36 kgto 2.27kg]fully cooked)
Lamb Bonedn,Boneless(3to 5Ibs. Medium 17_0 (37-44) 325°F(163°C) 160°F(71°C)
[1.36 kgto 2.27kg]) Well 20_4 (44 53) 325°F(163°C) 170°F(77°C)
Seateed Fish,Whole(3 to 5 Ibs.[1.36 kgto 2.27kg]) 30-48(86-88)total 400°F(204°C)
LobsterTails(5 to 8oz.[170 gto 227g] each) 20-28(44-55)total 350°F(177°C)
Poultry Whole Chicken(2Yzto31/LIhs. 24_6 (53 57) 350°F(177°C) 188°-185°F(82°-85°C)
[1.13 kgto 1.59kg]/
CornishHens,Unstuffed(1to 11/LIhs. 50 55 350°F(177°C) 180°-188°F(82°-88°C)
[0.45 kgto 0.68kg]) (110 121)total
Stuffed(1 to 11/zIhs. 55 50 350°F(177°C) 180°-188°F(82°-88°C)
[0.45 kgto 0.68kg]/ (121 132)total
Buckling(4to 5 Ibs.[1.81kgto 2.27 kg]) 24_6 (53 57) 325°F(163°C) 180°-185°F(82°-85°C)
Turkey,Whole*
Unstuffed(10to 16 Ibs.[4.54 kgto 7.25 kg]) 8 11(18_4) 325°F(163°C) 180°-185°F(82°-85°C)
Unstuffed(18to 24 Ibs.[8.16 kgto 10.89kg]} 7 10(15_2) 325°F(163°C) 180°-185°F(82°-85°B)
TurkeyBreast(4to 6 Ibs.[1.81kg to2.72 kg]) 15 19 (35-42) 325°F(163°C) 170°F(77°C)
+ The U.S. [)_'p<nt_t_e_ o/A,_ficul_, _<0_ '7_m_,/,_,_'/k fio/mlm; bu_ )ou _Muld I,'_ow _hat <:ool,'h_,_i_ m m_(_ 140<1: !60<C)
To Next Page
Loading...
