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It is easy to roast meats to an exact temperature for Rare, Medium Rare, Medium, Medium Well or Well Done. Refer to the Convection Roast Recommendations for “end” temperatures for different meats and poultry. • For best results and beautiful roasting, preheating is recommended for Convection Roast. • Results will yield a drier, crisper exterior that seals in the interior juices with few pan drippings. • Use Convection Roast when roasting tender cuts of meat or poultry of any size. To set the Convection Roast and Probe mode: 1. For double ovens, select upper or lower oven. • Roast in a low-sided, uncovered pan. Place meat on a flat or V-shaped roasting rack. • Do not reduce recommended roasting temperature. • Place tip of probe into the center of thickest section, avoiding bone and fat. • Do not cover meat or use cooking bags. You Will See 2. Select CONVECTION ROAST. Touch 2: 57 The temperature is automatically set CONVECTION 325o at 325°F. ROAST UPPER Select Convection Roast temperature Message scrolls in display. then touch START 3. To change the temperature: Touch 350o To change the temperature from 325.F, 3 5 0 select another temperature immediately UPPER before starting. 4 . Select START. The temperature display alternates between the set temperature and the actual temperature, be-350o ginning with 100°F. The actual temperature counts up in 5°F increments. UPPER PREHEAT The oven is preheated when the beep signals once. PREHEAT disappears from the display. 5. Inserting the Probe. Touch 350o Insert the Probe into the thickest part of the meat. After the oven has preheated, UPPER place roasting pan on oven rack and push the plug into the oven Probe receptacle. 17 Oven Operations Built-in Oven Care and Use Manual Convection Roast Mode and Probe Operation You Will See 6. To change the Probe temperature: To change the Probe temperature from 160.F (71.C), select another temperature immediately before starting. The Probe temperature continues to be displayed instead of the oven temperature. Touch 1 4 5 145o Select PROBE temperature 3: 29 UPPER Message scrolls in display. then touch START 7. Select START. Touch 100o/145o 3: 29 START The temperature display alternates between the set Probe temperature and the UPPER actual meat/poultry temperature, increasing in 5.F increments starting with 100.F. Touch CONVECTION ROAST once to set oven temperature. The oven temp is Convect Roast displayed for 5 seconds before the probe display continues. 8. To Change Oven Temperature Touch CONVECTION ROAST twice, enter new temperature and press start. 9. The oven beeps 3 times when the meat/ poultry item Probe temperature is reached. End is displayed as the heat turns off. Cooking Complete -- remove food Convection Roast Tips • When roasting whole chickens or turkey, tuck • After removing the meat item from the oven, wings behind back and loosely tie legs with cover loosely with foil for 10 to 15 minutes before kitchen string. carving. • The broil pan with the grid can be used in this • While covered, small roast temperatures may mode. increase 5.F and large roast temperatures increase 10.F. • Double-check the internal temperature of meat or poultry by inserting probe into another position. • Roasting large cuts of meat and poultry generally takes 10 to 20 percent less cooking time than roast or bake mode. Check doneness early. 18 Oven Operations Built-in Oven Care and Use Manual Convection Roast Recommendations MEAT AND POULTRY UNCOVERED PAN OVEN TEMPERATURE RACK COOK TIME PROBE TEMP DONENESS CARVING TEMP Beef: Standing rib 3 to 6 lbs. 6 to 9 lbs. 325°F 2 Minutes Per lb. 28 to 32 135°F 150°F 160°F Med Rare Med Well 145.F160°F170°F Boneless rib 1 to 4 lbs. 325°F 2 30 to 33 135°F 150°F 160°F Med Rare Med Well 145.F160°F 170°F Sirloin, boneless Rump, eye 3 to 6 lbs. 325°F 2 30 to 33 135°F 150°F 160°F Med Rare Med Well 145.F 160°F170°F Tri-tip Tenderloin 1-1/2 to 3 lbs 425°F 2 Total Time 30 to 40 min. 35 to 45 min. 135°F 150°F 160°F Med Rare Med Well 145.F 150°F170°F Chicken: 3 to 5 lbs. Unstuffed Stuffed* Pieces 375°F 375°F 375°F 2 2 3 Minutes Per lb. 18 to 21 18 to 21 60 minutes 180.F 180.F 180.F Thigh Thigh Thigh 180.F 180.F 180.F Cornish Game Hens 350°F 2Total Time 60 to 90 minutes 180°F Breast and Thigh 180°F Meatloaf 1 to 2 lbs. 350°F2 Total Time 60 to 75 minutes 170°F Well 170.F Lamb: Leg 4 to 8 lbs. Rack of lamb 1 to 3 lbs. 325°F 325°F 1 1 Minutes Per lb. 24 to 30 30 to 35 135°F 135°F Med Rare Med Rare 145.F 145.F Pork: Loin 4 to 6 lbs. Shoulder 3 to 5 lbs. 325.F 325.F 2 2 Minutes Per lb. 32 to 35 32 to 35 160°F 160°F Well Well 170.F 170.F Turkey: Whole, 8 to 15 lbs. Unstuffed Stuffed* Whole 16 to 24 lbs. Unstuffed Stuffed Breast, with bone 5 to 7 lbs. 325.F 325°F 325°F 325°F 325°F 1 1 1 1 2 Minutes Per lb. 9 to 12 10 to 15 7 to 11 10 to 12 16 to 21 180.F 180.F 180.F 180.F 170.F Thigh Thigh Thigh Thigh Breast 180.F180.F 180.F180.F 170.F Veal: Loin (bone in) 2 to 4 lbs. 325°F 2 Minutes Per lb. 32 to 34 165°F Well 170.F * The ...

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