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Using the convection oven.
For best results when roasting large
turkeys and roasts, we recommend
using the probe included in the
convection oven.
To change the oven temperature
during the Convection Roast cycle,
press the CONVECTION ROAST pad
and then press the number pads to
set the new desired temperature.
22
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
START pad.
Place the shelf in the lowest position
(A). Insert the probe into the food.
Plug the probe into the outlet in the
oven. Make sure it is pushed all the
way in. Close the oven door.
Press the CONVECTION ROAST pad.
Press the number pads to set the
desired oven temperature.
Press the PROBE pad.
Press the number pads to set the
desired internal food temperature.
Press the START pad.
When the oven starts to heat, the word
LO will be in the display.
After the internal temperature of the food
reaches 100°F., the changing internal
temperature will be shown in the display.
Convection Roasting Guide
Meats
Beef
Rib, Boneless Rib,
Top Sirloin
(3 to 5 lbs.)
Beef Tenderloin
Pork
Bone-in, Boneless (3 to 5 lbs.)
Chops (1/2 to 1" thick)
Ham
Canned, Butt, Shank (3 to 5 lbs. fully cooked)
Lamb
Bone-in, Boneless (3 to 5 lbs.)
Seafood
Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8 oz. each)
Poultry
Whole Chicken (2
1
⁄
to 3
2
Cornish Hens Unstuffed (1 to 1
Stuffed (1 to 1
1
⁄
lbs.)
2
Duckling (4 to 5 lbs.)
Turkey, whole
*
Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.)
Turkey Breast (4 to 6 lbs.)
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over-
browning and drying of skin.
† The U.S. Department of Agriculture says "Rare beef is popular, but you 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.)
When the internal temperature of
the food reaches the number you
have set, the probe and the oven
turn off and the oven control signals.
To stop the signal, press the
CLEAR/OFF pad. Use hot pads to
remove the probe from the food.
Do not use tongs to pull on it—
they might damage it.
CAUTION: To prevent possible burns, do
not unplug the probe from the oven outlet
until the oven has cooled. Do not store the
probe in the oven.
NOTE:
If the probe is removed from the food before
the final temperature is reached, a tone will
sound and the display will flash until the
probe is removed from the oven.
You will hear a fan while cooking with this
feature. The fan will continue to run and the
heating element will continue to operate
when the door is opened.
You can use the timer even though you cannot
use timed oven operations.
Minutes/Lb.
Rare
20–24
Medium
24–28
Well
28–32
Rare
10–14
Medium
14–18
23–27
2 chops
30–35 total
4 chops
35–40 total
6 chops
40–45 total
14–18
Medium
17–20
Well
20–24
30–40 total
20–25 total
1
⁄
lbs.)
24–26
2
1
⁄
lbs.)
50–55 total
2
55–60 total
24–26
8–11
7–10
16–19
Oven Temp.
Internal Temp.
325°F.
140°F.†
325°F.
160°F.
325°F.
170°F.
325°F.
140°F.†
325°F.
160°F.
325°F.
170°F.
325°F.
170°F.
325°F.
170°F.
325°F.
170°F.
325°F.
140°F.
325°F.
160°F.
325°F.
170°F.
400°F.
350°F.
350°F.
180°–185°F.
350°F.
180°–185°F.
350°F.
180°–185°F.
325°F.
180°–185°F.
325°F.
180°–185°F.
325°F.
180°–185°F.
325°F.
170°F.
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