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TO SET THE OVEN="
1. Press CONY
iBAKEo
.
_Upper on_y)
TO SET' DELAYED
CONV BAKE:
(To automatically
start and stop cooking
at later
times
you have
selected.)
Press the UP or DOWN arrow pad to set the desired
temperature.
TO SET TmMED COHV
BAKE:
(To star_ cooking
now
and automatically
stop at
a later time you select.)
NOTE:
Before
setting
a timed
function,
.take
sure the clock
displays
the correct
time
of day.
Be sure you allow enough cook time to complete cook-
ing, Including your preheat time.
For example, you
cannot start at 5:00 and program cooking for 2 hours
and have your stop time set for 6:00.
The oven will
automatically cut OFF when STOP TiME
is reached.
NOTE:
Before
setting
a timed
function,
make
sure the clock
displays
the correct
t_me
of day,
1. Press CONY
BAKE.
2. Press the UP or DOWN
arrow pad to select the
desired temperature.
3. Press COOK
TIME.
4. Press the UP or DOWN arrow pad to set the desired
time.
(The minimum COOK TIME you can set is 10
minutes).
1. Press CONV
BAKE.
2, Press the UP or DOWN
arrow pad to select the
desired temperature.
3. Press COOK TIME.
4. Press the UP or DOWN arrow pad to set the desired
cooking time.
5. Press STOP
TIME.
Set the desired time to stop
cooking by pressing the UP or DOWN arrow pad.
• You will not be able to use Time Bake in one oven
and Self-Clean in the other.
,
You will not be able to use Time Bake in both ovens
at the same time.
USING
B1RC),LER PAN AND GRID
When you are convection masting, you should use the
broiler pan and grid. The pan is used to catch grease
spills and the grid is used to prevent grease spatters°
1o Place the off-set rack in the lowest rack position,
2. Place the meat on the broiling grid.
TO SET CONV
ROAST:
1o Press CONV ROAST.
2. Press the UP or DOWN arrow pad to select the
desired temperature.
The oven will turn on automatically and the display
will show 100 ° and ON will light in the display as the
oven starts to heat. The temperature will continue to
increase until the desired temperature is reached.
3. When roasting
is complete, press the CLEAR/OFF
pad to return the display to the time of day.
CONVECTBON
ROASTIHG
Meats cooked in a convection oven are dark brown on
the outside and tender and juicy on the inside° in most
cases, cooking time wilt be less when using the Convec-
lion Roast feature.
ADAPTIIN@
RECIPES
FOR
CONVECTUO
ROASTING
Use the recommended
roasting temperature.
Preheat-
ing is not necessary.
Check foods at the end of sug-
gested time_ You may choose to cook longer.
COHVECTIiON
ROASTING
GUIDE
MEATS
MIN./LB.
TEMP. (OF)
BEEF
Rib, Boneless Rib
Top Sirloin (3 to 5 Ibs_)
Medium
24.28
325 °
. Well
28.32
..... 325°
PORK
Roast (3 to 5 Ibs.)
23-27
325 °
HAM
Canned, Butt, Shank
(3 to 5 Ibs. fully cooked)
14-18
325 °
POULTRY
Whole Chicken
24.26
325 °
(2 1t2 to 3 t/2 Ibs.)
Turkey, whole*
Unstuffed
(10 to 16 Ibs,)8-11
325 °
Unstuffed
(18to 24 lbs.) 1 7-10
325 °
Turkey Breast (4 to 6 Ibs. )
16-19
325 ° .
9
*Stuffed birds generally
require 30-45 minutes
additional roasting time,
Shield legs and breast with foil to prevent over-
browning and drying of skin,
l-The U S, Department of Agriculture says "Rare
beef is popular, but you should know that cooking
it only to 140°F means some food poisoning or-
ganisms may survive." (Source: Safe Food Book-
Your Kitchen Guide
USDA Roy, June 1985)
NCCTL38
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