Kenmore 880.54202 Use & Care Manual page 17

To Select Convection Settings
There are 5 convection presets for time and temperature. Each
can be activated by sequentially pressing the Convection key.
The temperatures and times can be changed for each of the
following settings. This helps you to match the convection oven
settings with package instructions or your favorite recipes.
CONVECTION SETTING
SETTING FUNCTION DEFAULT TIME
TEMR
CONVECT Convection 325°F (165°C) 0 minutes
(default) baking
CONVECT Convection 350°F (175°C) 0 minutes
COOKIES baking
CONVECT Convection 325°F (165°C) 1 hour
MEATS roasting 30 minutes
CONVECT Convection 325°F (165°C) 45 minutes
CASSEROLE baking
CONVECT Convection 425°F (220°C) 25 minutes
FROZEN baking
NOTE: Each temperature in this table is 25°F (15°C) lower than
for a non-convection oven. At the end of each set time, the oven
will turn off.
1. Press the Convection (fan icon) key.
The first setting in the display will show convection at
325°F (165°C), and scrolling text at the bottom of the screen
will scroll in this order: "SET TEMP OR TIME" then "OR PUSH
START" then "PUSH AGAIN" then "FOR NEXT."
Each time the Convection key is pressed, the display will
move to the next preset (for Cookies, Meats, Casseroles or
Frozen). The following instructions are applicable for each
preset.
Press the temp "up" or "down" arrow pads to enter a
temperature other than the preset convection temperature.
The convection bake range can be set between 170°F and
500°F (75°C and 260°C).
3. Press the HOUR and/or MIN "up" or "down" arrow pads to
enter the stop time.
4. Press START.
CONVECTION ROASTING CHART
FOOD/RACK COOK TIME OVEN TEMP. INTERNAL
POSITION (rain. per FOOD TEMP.
1 Ib (454 g)
Beef, Rack Position 2
5. Press CANCEL to exit function when finished cooking.
Rib Roast
rare 20-25
medium 25-30 300°F (150°C)
well-done 30-35
Rib Roast
(boneless)
rare 22-25
medium 27-30 300°F (150°C)
well-done 32-35
Rump,
Sirloin
Tip Roast
rare 20-25 300°F (150°C)
medium 25-30
well-done 30-35
Meat Loaf 20-25 325°F (160°C)
140°F (60°C)
160°F (71°C)
170°F (77°0)
140°F (60°C)
160°F (71°C)
170°F (77°0)
140°F (60°0)
160°F (71°C)
170°F (77°0)
165°F (74°0)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium 25-35 325°F (160°C) 160°F (71°C)
well-done 30-40 170°F (77°C)
Pork, Rack Position 2
Loin Roast 160°F-170°F
(boneless) 30-40 325°F (160°C) (71 °C-77°C)
Shoulder 160°F-170°F
Roast 35-40 325°F (160°C) (71 °C-77°C)
Ham, Rack Position 2
Fresh 25-35 300°F (150°C) 160°F (71°C)
(uncooked)
Fully Cooked 15-20 300°F (150°C) 160°F (71°C)
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium 25-30 300°F (150°C) 160°F (71°C)
well-done 30-35 170°F (77°C)
Chicken*, Rack Position 2
The preheat display will show "Lo" in the temperature field
until the temperature is above 170°F (75°C). Once Whole
170°F (75°C) is reached, the display temperature will increase 3-5 Ibs
as the actual temperature of the oven increases, and it will (1.5-2.2 kg)
display "PREHEATING" in the lower text line. 5-7 Ibs
(2.2-3.1 kg)
20-25 325°F (160°C) 180°F (82°C)
15-20 325°F (160°C) 180°F (82°C)
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