sing Your Electric Convection Oven
How to determine the amount of
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.
NUMBER OF DEGREES
A little more
A little less
Using the temperature
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.
• Do not use the Temperature Probe when
broiling, convection broiling, dehydrating, or
• 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.
ADJUST BY THIS
+ 5°F to +10°F
(+3°C to +6°C)
+15°F to +20°F
(+8°C to +11°C)
+25°F to +35°F
(+14°C to +19°C)
-5°F to -10°F
(-3°C to -6°C)
-15°F to -20°F
(-8°C to -11°C)
-25°F to -35°F
(-14°C to -19°C)
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.
3. 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:
• CONVECTION BAKE, or
• CONVECTION ROAST.
NOTE: If you press BROIL,
CONVECTION BROIL, or CLEAN
pads, the display will show "pull prb out."