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How to determine
the amount
of
adjustment needed
The following
chart tells you how much to
adjust the offset temperature
to get the
desired
cooking
results. You can determine
cooking
results by amount of browning,
moistness,
and rising times for baked foods.
TO COOK
ADJUST
BY THIS
FOOD ...
NUMBER
OF DEGREES
Alittle
more
+ 5°F
to
+10°F
(+3°C
to
+6°C)
Moderately
more
+15°F
to
+20°F
(+8°C
to
+11°C)
+25°F
to
+35°F
Much more
(+14°C
to
+19°C)
-5°F
to-10°F
Alittle
less
(-3°C
to
-6°C)
-15°F
to-20°F
Moderately
less
(-8°C
to
-11°C)
-25°F
to-35°F
Much less
(-14°C
to
-19°C)
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The Temperature
Probe is the most accurate
guide to the degree of doneness
of meat. Use
it when baking, roasting
any type of meat or
poultry, or cooking casseroles
with liquid.
NOTES:
* Do not use the Temperature
Probe when
broiling,
convection
broiling,
dehydrating,
or
raising
bread.
* Unplug
the Temperature
Probe before
self-
cleaning
the oven.
1. Insert
probe
into food.
Insert the probe into the center of the thick-
est portion of meat or into the inner thigh
or breast of poultry, away from fat or bone.
16
2. Put food
in oven.
Place meat on the convection roasting
rack, place rack on broiler pan and grid,
and place pan in the center of the oven.
1
Connect
probe
to oven.
Locate the Temperature
Probe jack on the
right side of the oven wall. Insert plug into
jack. (Keep the top of the probe as far as
possible
from the heat source.)
4. Close oven door.
5. Set temperature (optional).
Do this step if you want to set an internal
food temperature
(from 130°F [54°C]
to 190°F [88°C]) other than 160°F (72°C).
NOTE:
See a reliable
cookbook
or your
convection
oven cookbook
for internal
food temperature
recommendations.
6. Choose
cook setting:
*BAKE,
*CONVECTION
BAKE,
or
oCONVECTION
ROAS_
(example
for Bake)
NOTE:
If you press BROIL,
CONVECTION
BROIL,
or CLEAN
pads, the display
will show "pull prb out."
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