11
Convection Roasting Chart
Use the following chart below when convection roasting meats
and poultry.
*Do not stuff poultry when convection roasting.
Timed Cooking
Timed Cooking allows the oven to be set to turn on at a certain
time of day, cook for a set length of time, and/or shut off
automatically.
Delay start should not be used for food such as breads and
cakes because they may not bake properly.
If there is a pause of 20 seconds between any of the following
steps, the function will automatically begin with the current
settings.
To Set a Cook Time:
1. Turn the SELECTOR knob to the desired cook function.
2. Turn the SET knob to the desired temperature.
3. Press the OK button twice. The Cooking Time indicator will
flash, and “-0:00” will show on the display.
4. Turn the SET knob to set the length of time to cook.
5. Press the OK button again to view the End of Cooking time. If
you want to delay cooking, choose a different End of Cooking
time. To set a different End of Cooking time, turn the SET
knob. The oven will turn on at the appropriate time based on
the length of time and End of Cooking time chosen.
6. Press the OK button or Timed Cooking will automatically
begin in 20 seconds.
To Cancel Duration and End of Cooking Functions:
Turn the SELECTOR knob to the OFF position or press the SET
button.
Food/Rack
Position
Cook Time
(minutes
per 1 lb)
Oven
Temperature
Internal Food
Temperature
Beef, Rack Position 2
Rib Roast
rare
medium
well-done
Rib Roast
(boneless)
rare
medium
well-done
Rump, Sirloin
Tip Roast
rare
medium
well-done
Meat Loaf
20-25
25-30
30-35
22-25
27-30
32-35
20-25
25-30
30-35
20-25
300°F (150°C)
300°F (150°C)
300°F (150°C)
325°F (160°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
170°F (77°C)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium
well-done
25-35
30-40
325°F (160°C) 160°F (71°C)
170°F (77°C)
Pork, Rack Position 2
Loin Roast
(boneless)
Shoulder
Roast
30-40
35-40
325°F (160°C)
325°F (160°C)
170°F (77°C)
170°F (77°C)
Ham, Rack Position 2
Fresh
(uncooked)
Fully Cooked
25-35
15-20
300°F (150°C)
300°F (150°C)
170°F (77°C)
170°F (77°C)
Lamb, Rack Position 2
Leg, Shoulder
Roast
medium
well-done
25-30
30-35
300°F (150°C) 160°F (71°C)
170°F (77°C)
Chicken, Rack Position 2*
Whole
3-5 lbs
(1.5-2.2 kg)
5-7 lbs
(2.2-3.1 kg)
20-25
15-20
325°F (160°C)
325°F (160°C)
185°F (85°C)
185°F (85°C)
Turkey, Rack Positions 1 or 2*
13 lbs and
under (5.85 kg)
Over 13 lbs
(5.85 kg)
10-15
10-12
300°F (150°C)
300°F (150°C)
185°F (85°C)
185°F (85°C)
Cornish Game Hens, Rack Position 2 or 3*
1-1.5 lbs
(0.5-0.7 kg) 50-60 325°F (160°C) 185°F (85°C)
Cooking Time symbol End of Cooking symbol
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before
or after cooking.
Doing so can result in food poisoning or sickness.
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