Using the Convection Oven
Wall Oven
How to
set the
oven for
convection
baking or
roasting
Toavoid possible burns, place the racks in the
correct position before you turn on the oven.
Pressthe CONV BAKE/1 RACKpad (Convection
Bake 1-Rack mode) for 1-rack convection
baking. This mode is used for cooking food
items on only 1 rack in convection bake.
Pressthe CONV BAKE/MULTI pad (Convection
Bake Multi mode) for multi-rack convection
baking. This mode is used for cooking food
items on more than one rack
(i.e.2, 3 or more racks) at the same time
in Convection Bake. Seethe Multi-rack
convection baking section for more
information.
Pressthe CONV ROASTpad for convection
roasting.
2 Pressthe number pads to set the desired
oven temperature.
3 Pressthe STARTpad.
Tochange the oven temperature, press the
CONV BAKE/MULTI, CONV BAKE/1 RACKor
CONV ROASTpad and then the number pads to
set the new temperature.
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When the oven starts to heat, the changing
temperature, starting at !00°F, will be displayed.
When the oven reaches the temperature you set,
3 beeps will sound.
4 Press the CLEAR/OFFpad when finished.
NOTE:
. You will hear a fan while cooking with
convection. The fan will stop when the door is
opened but the heat will not turn off.
. You may hear the oven clicking during baking.
This is normal.
. Theconvection fan will cycle on and off while
cooking to best distribute the hot air in the oven.
Convection
roasting
guide
20
Meats Minutes/Lb. Oven Temp. Internat Temp.
Beef Rib, Boneless Rib, Rare 20-24 525% 140%l-
Top Sirloin Medium 24-28 525% 160%
(5 to 5 Ibs.) Well 28-52 525% 170°F
Beef Tenderloin Rare i0-14 325% 140°Ft
Medium 14-18 325% 160%
Pork Bone-in, Boneless (5 to 5 Jbs.) 23-27 325% 170%
Chops (1/2 to i" thick) 2 chops 30-35 total 325% 170%
4 chops 35-40 total 325% 170%
6 chops 40-45 total 325% 170%
Ham Canned, Butt, Shank (5 to 5 Ibs.) 14-18 325% 140%
(fully cooked)
Lamb Bone-in, Boneless (5 to 5 Ibs.) Medium 17-20 325% 160%
Well 20-24 325°F 170°F
Seafood Fish, whole (3 to 5 Ibs.) 30-40 total 400%
Lobster Tails (6 to 8 oz. each) 20-25 total 550%
Poultry Whole Chicken (2V9 to 3V9 Jbs.) 24-26 350°F 180°-185%
Cornish Hens Unstuffed (1 to 1_ Ibs.) 50-55 total 550% 180°-185°F
Stuffed (1 to 1½ Ibs.) 55-60 total 550% 180°-185°F
Duckling (4 to 5 Ibs.) 24-26 325°F 180°-185°F
Turkey, whole*
Unstuffed (i0 to 16 ]bs.) 8-11 525% 180°-185°F
Unstuffed (18 to 24 Ibs.) 7-10 325% 180°-185%
Turkey Breast (4 to 6 Ibs.) 16-19 525% 170%
* Stuffed birds generally require 30-45 minutes additional roasting time. Shield legs and breast with foil to prevent over-browning
and drying of skin.
t The U.%.Department of Agriculture says "Rare beef ispopular, butyou should know that cooking it to only 140°F means some
food poisoning organisms may survive." (Source:Safe Food Book. Your Kitchen Guide. USDA Rev.June 1985.)
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