Whirlpool RBD307, RBD277, RBS277, RBS307 User Manual

BUILT-IN ELECTRIC

CONVECTION OVEN

Use & Care Guide

For questions about features, operation/performance,

parts, accessories or service, call: 1-800-253-1301

or visit our website at www.whirlpool.com

In Canada call 1-800-807-6777 or visit our website at

www.whirlpoolappliances.ca

FOUR ÉLECTRIQUE

ENCASTRÉ À

CONVECTION

W10191015A

Guide d'utilisation et d'entretien

Pour des questions à propos des caractéristiques, du fonctionnement/

rendement, des pièces, des accessoires ou du service, composez le :

Table of Contents/Table des matières.................. 2

Models/Modèles RBD277, RBS277, RBD307, RBS307

1-800-807-6777 ou visitez notre site Web

www.whirlpoolappliances.ca

TABLE OF CONTENTS

TABLE DES MATIÈRES

OVEN SAFETY ................................................................................2

ELECTRONIC OVEN CONTROL...................................................4

Display..........................................................................................4

Start..............................................................................................4

Upper Off/Cancel, Lower Off/Cancel or Off/Cancel....................4

Clock ............................................................................................4

Tones............................................................................................4

Fahrenheit and Celsius.................................................................5

Timer.............................................................................................5

Control Lock.................................................................................5

Oven Temperature Control ..........................................................5

OVEN USE.......................................................................................6

Aluminum Foil...............................................................................6

Positioning Racks and Bakeware ................................................6

Bakeware......................................................................................6

Meat Thermometer.......................................................................7

Oven Vent.....................................................................................7

Baking and Roasting....................................................................7

Broiling and Custom Broiling.......................................................8

Convection Cooking.....................................................................9

Convection Baking and Roasting ................................................9

Timed Cooking...........................................................................11

OVEN CARE..................................................................................12

Self-Cleaning Cycle (on some models)......................................12

General Cleaning........................................................................13

Oven Lights ................................................................................14

Oven Door ..................................................................................14

TROUBLESHOOTING ..................................................................15

ASSISTANCE OR SERVICE.........................................................16

WARRANTY ..................................................................................17

SÉCURITÉ DU FOUR ...................................................................18

COMMANDE ÉLECTRONIQUE DU FOUR.................................19

Affichage.....................................................................................19

Mise en marche..........................................................................19

Upper Off/Cancel (Four supérieur - Arrêt/annulation), Lower Off/Cancel (Four inférieur - Arrêt/annulation)

ou Off/Cancel (Arrêt/annulation) ................................................19

Horloge .......................................................................................19

Signaux sonores.........................................................................20

Fahrenheit et Celsius..................................................................20

Minuterie.....................................................................................20

Verrouillage des commandes.....................................................20

Commande de la température du four ......................................20

UTILISATION DU FOUR...............................................................21

Papier d’aluminium.....................................................................21

Positionnement des grilles et des ustensiles de cuisson..........21

Ustensiles de cuisson ................................................................22

Thermomètre à viande ...............................................................22

Évent du four ..............................................................................22

Cuisson au four et rôtissage ......................................................22

Cuisson au gril et cuisson au gril personnalisée........................23

Cuisson par convection .............................................................24

Cuisson au four et rôtissage par convection.............................24

Cuisson minutée.........................................................................25

ENTRETIEN DU FOUR.................................................................26

Programme d'autonettoyage (sur certains modèles) ................26

Nettoyage général ......................................................................27

Lampes du four ..........................................................................28

Porte du four...............................................................................28

DÉPANNAGE.................................................................................29

ASSISTANCE OU SERVICE.........................................................30

GARANTIE.....................................................................................31

OVEN SAFETY

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.

This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others. All safety messages will follow the safety alert symbol and either the word “DANGER” or “WARNING.”

These words mean:

You can be killed or seriously injured if you don't immediately

DANGER

WARNING

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

follow instructions.

can be killed or seriously injured if you don't

You instructions.

IMPORTANT SAFETY INSTRUCTIONS

WARNING:

injury to persons, or damage when using the oven, follow basic precautions, including the following:

■

Proper Installation – Be sure the oven is properly installed and grounded by a qualified technician.

■

Never Use the Oven for Warming or Heating the Room.

■

Do Not Leave Children Alone – Children should not be left alone or unattended in area where oven is in use. They should never be allowed to sit or stand on any part of the oven.

■

Wear Proper Apparel – Loose-fitting or hanging garments should never be worn while using the oven.

■

User Servicing – Do not repair or replace any part of the oven unless specifically recommended in the manual. All other servicing should be referred to a qualified technician.

■

Storage in Oven – Flammable materials should not be stored in an oven.

■

Do Not Use Water on Grease Fires – Smother fire or flame or use dry chemical or foam-type extinguisher.

■

Use Only Dry Potholders – Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot heating elements. Do not use a towel or other bulky cloth.

■

Use Care When Opening Door – Let hot air or steam escape before removing or replacing food.

■

Do Not Heat Unopened Food Containers – Build-up of pressure may cause container to burst and result in injury.

To reduce the risk of fire, electrical shock,

■

Keep Oven Vent Ducts Unobstructed.

■

Placement of Oven Racks – Always place oven racks in desired location while oven is cool. If rack must be moved while oven is hot, do not let potholder contact hot heating element in oven.

■

DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN – Heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the oven may become hot enough to cause burns – among these surfaces are oven vent openings and surfaces near these openings, oven doors, and windows of oven doors.

For self-cleaning ovens:

■

Do Not Clean Door Gasket – The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket.

■

Do Not Use Oven Cleaners – No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

■

Clean Only Parts Listed in Manual.

■

Before Self-Cleaning the Oven – Remove broiler pan and other utensils.

SAVE THESE INSTRUCTIONS

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the State of California to cause cancer, birth defects, or other reproductive harm, and requires businesses to warn of potential exposure to such substances.

WARNING: This product contains a chemical known to the State of California to cause cancer, birth defects, or other reproductive harm.

This appliance can cause low-level exposure to some of the substances listed, including benzene, formaldehyde, carbon monoxide, and toluene.

ELECTRONIC OVEN CONTROL

ABCDE

HIJKLMNO

A. Auto clean B. Upper oven temperature display C. Electronic display D. Lower oven temperature display E. Timer

F. C l oc k G. Oven light H. Oven selector

I. Oven settings

J. Temperature setting

Display

When power is first supplied to the appliance, everything on both displays will light up for 5 seconds. Then, the time of day and “PF” will appear on the electronic oven display.

If “PF” appears at any other time, a power failure has occurred. To reset the clock, press UPPER OFF/CANCEL or LOWER OFF/ CANCEL on double oven models. On single oven models, press OFF/CANCEL.

Electronic Display

When the oven(s) are in use, this display shows the oven temperature. On double oven models, this display will also show which oven is being set. The left cavity symbol in the oven display represents the upper oven, and the right cavity symbol in the oven display represents the lower oven.

If “Err” appears on the oven display, an invalid pad was pressed. Press UPPER OFF/CANCEL or LOWER OFF/CANCEL and retry entry. On single oven models, press OFF/CANCEL.

When the oven(s) are not in use, the display will show the time of day.

Start

The Start pad begins any oven function except the Timer. If the Start pad is not pressed within 5 seconds after pressing a pad, “START?” will appear on the oven display as a reminder. If the Start pad is not pressed within 4 minutes after pressing a pad, the oven display will return to the time of day mode and the programmed function will be canceled.

Upper Off/Cancel, Lower Off/Cancel or Off/Cancel

The UPPER OFF/CANCEL, LOWER OFF/CANCEL and OFF/CANCEL pads stop their respective oven functions except for the Clock, Timer and Control Lock.

The cooling fan may continue to operate even after an oven function has been canceled, depending on the oven temperature.

K. Timed cooking

L. Hour

M. Minute

N. Start (control lock)

O. Upper off/cancel

Lower off/cancel

Clock

This is a 12-hour clock and does not show a.m. or p.m.

To S et :

Before setting, make sure the ovens, Timer and Timed Cooking are off.

1. Press CLOCK.

2. Press the HOUR or MIN “+” or “-” keypads to set the time of

day.

3. Press CLOCK or START. To remove the time of day from the display: Press and hold

CLOCK for 5 seconds. Repeat to return the time of day to the display. The time should not have to be reset.

Tones

Tones are audible signals, indicating the following:

One tone

■ Valid pad press

■ Oven is preheated

■ Function has been entered

Three tones

■ Invalid pad press

Four tones

■ End of cycle

■ Reminder, repeating each minute after the end-of-cycle tones

All Tones

All of the above tones are preset on, but can be turned off. To Tu rn Of f/ On : Press and hold STOP TIME for 5 seconds, and a

tone will sound. On double ovens only, “Snd OFF” and “Snd On” will remain in the display. To remove, press UPPER OFF/ CANCEL, LOWER OFF/CANCEL, or OFF/CANCEL.

Reminder Tones

The Timer and Timed Cooking reminder tones are preset on, but can be turned off. Reminder tones do not include end-of-cycle tones. If “All Tones” have been turned off, the reminder tones cannot be turned on independently.

Timer

To Tu r n To nes O ff/ On : Press and hold TIMER SET until a tone

sounds. The display will show “TIMER” and “NA9 On” or “TIMER” and “NA9 OFF.” To remove from the display, press UPPER OFF, LOWER OFF or OFF/CANCEL. Repeat to turn back on.

Timed Cooking

To Tu r n To nes O ff/ On : Press and hold COOK TIME until a tone

sounds. The display will show “COOK TIME” and “NA9 OFF” or “COOK TIME” and “NA9 On” to indicate the status of the cook time tones. To remove from the display, press UPPER OFF, LOWER OFF or OFF/CANCEL. Repeat to turn back on.

Control Lock

The Control Lock shuts down the control panel pads to avoid unintended use of the ovens.

When the control is locked, only the CLOCK, TIMER SET and TIMER OFF pads will function.

The Control Lock is preset unlocked, but can be locked. To Lock/Unlock Control: Before locking, make sure the ovens,

Timer and Timed Cooking are off. Press and hold START until a single tone sounds, and “LOCKED,” a picture of a lock and “START?” will appear on the oven display for about 5 seconds. Repeat to unlock and remove “LOCKED” from display.

Oven Temperature Control

IMPORTANT: Do not use a thermometer to measure oven temperature because opening the oven door and element or burner cycling may give incorrect readings.

The oven provides accurate temperatures; however, it may cook faster or slower than your previous oven, so the temperature calibration can be adjusted. It can be changed in Fahrenheit or Celsius.

A minus sign means the oven will be cooler by the displayed amount. The absence of a minus sign means the oven will be warmer by the displayed amount. Use the following chart as a guide.

ADJUSTMENT °F (ADJUSTMENT °C)

COOKS FOOD

Fahrenheit and Celsius

The temperature is preset at Fahrenheit, but can be changed to Celsius.

To Change: Touch and hold CUSTOM BROIL for 5 seconds. A tone will sound, and “C” will appear on the display. Repeat to change back to Fahrenheit. To remove, touch UPPER OFF, LOWER OFF or OFF/CANCEL.

Timer

The Timer can be set in hours and minutes and counts down the set time. The Timer does not start or stop the oven.

To S et :

1. Press TIMER SET.

If no action is taken after 4 minutes, the electronic oven display will return to the time of day mode.

2. Press the HOUR or MIN “+” or “-” keypads to set length of

time.

3. Press TIMER SET or START.

If not pressed within 4 minutes, the display will return to the time of day mode and the programmed function will be canceled.

When the set time ends, if enabled, end of cycle tones will sound, then reminder tones will sound every minute.

4. Press TIMER OFF anytime to cancel the Timer and/or stop

reminder tones. Remember, do not press the Off/Cancel pads because the

respective oven will turn off. The time can be reset during the countdown by repeating the

above steps.

10°F (5°C) ...a little more 20°F (10°C) ...moderately more 30°F (15°C) ...much more

-10°F (-5°C) ...a little less

-20°F (-10°C) ...moderately less

-30°F (-15°C) ...much less

To A dj us t O ve n Tem pe ra tu re Ca lib ra ti on :

1. Press and hold BAKE until the oven display shows the current

calibration, for example, “0° CAL.”

2. On double oven models only, press UPPER OVEN or LOWER

OVEN.

3. Press the TEMP “+” or “-” keypads to increase

or to decrease the temperature in 10° F (5°C) amounts. The adjustment can be set between 30°F (15° C) and

-30°F (-15° C).

4. Press START.

OVEN USE

Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.

IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and wellventilated room.

BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow 2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.

NUMBER OF PAN(S)

POSITION ON RACK

Aluminum Foil

IMPORTANT: To avoid permanent damage to the oven bottom finish, do not line the oven bottom with any type of foil, liners or cookware.

■ For best cooking results, do not cover entire rack with foil

because air must be able to move freely.

■ To catch spills, place foil on rack below dish. Make sure foil is

at least ½" (1.3 cm) larger than the dish and that it is turned up at the edges.

Positioning Racks and Bakeware

IMPORTANT: To avoid permanent damage to the porcelain finish, do not place food or bakeware directly on the oven door or bottom.

RACKS

■ Position racks before turning on the oven.

■ Do not position racks with bakeware on them.

■ Make sure racks are level.

To move a rack, pull it out to the stop position, raise the front edge, and then lift out. Use the following illustration and charts as a guide.

5 4 3 2

Traditional Cooking

FOOD RACK POSITION

Large roasts, turkeys, angel food, bundt and tube cakes, quick breads, pies

Yeast breads, casseroles, meat and poultry

Cookies, biscuits, muffins, cakes 2 or 3

Convection Cooking

FUNCTION NUMBER OF

RACKS USED

1 or 2

RACK POSITION(S)

1 Center of rack. 2 Side by side or slightly staggered. 3 or 4 Opposite corners on each rack. Make sure that

no bakeware piece is directly over another.

Bakeware

The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.

BAKEWARE/ RESULTS

Light colored aluminum

■ Light golden crusts

■ Even browning

Dark aluminum and other bakeware with dark, dull and/or nonstick finish

■ Brown, crisp

crusts

Insulated cookie sheets or baking pans

■ Little or no bottom

browning

Stainless steel

■ Light, golden

crusts

■ Uneven browning

Stoneware/Baking stone

■ Crisp crusts

Ovenproof glassware, ceramic glass or ceramic

■ Brown, crisp

crusts

RECOMMENDATIONS

■ Use temperature and time

recommended in recipe.

■ May need to reduce baking

temperatures slightly.

■ Use suggested baking time.

■ For pies, breads and casseroles,

use temperature recommended in recipe.

■ Place rack in center of oven.

■ Place in the bottom third of oven.

■ May need to increase baking time.

■ Follow manufacturer’s instructions.

■ May need to reduce baking

temperatures slightly.

Convection baking or

1 1, 2 or 3

roasting Convection baking 2 2 and 4 Convection baking 3 1, 3 and 5

Meat Thermometer

On models without a temperature probe, use a meat thermometer to determine whether meat, poultry and fish, are cooked to the desired degree of doneness. The internal temperature, not appearance, should be used to determine doneness. A meat thermometer is not supplied with this appliance. Follow manufacturer's directions for using a meat thermometer.

Oven Vent

Single Oven

A. Control panel B. Oven vent C. Oven

The oven vent should not be blocked or covered since it allows the release of hot air and moisture from the oven. Blocking or covering vents will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent.

Double Oven

D. Upper oven

E. Oven vent F. L ow er ov en

Baking and Roasting

Before baking and roasting, position racks according to the “Positioning Racks and Bakeware” section. When roasting, it is not necessary to wait for the oven preheat conditioning time to end before putting food in unless recommended in the recipe.

If the oven door is opened during baking and roasting, the bake and broil elements will turn off immediately. They will come back on once the door is closed.

To Bake or Roast:

1. On double oven models only, press UPPER OVEN or LOWER

OVEN. Close oven door. The display will show “door” and the

heating elements will not heat if the door is open when baking and roasting.

2. Press BAKE.

Press the TEMP “+” or “-” keypads to enter a temperature other than 350°F (177°C). The bake range can be set between 170°F and 500°F (77°C and 260°C).

3. Press START.

A preheat time will count down and “PrE” will appear on the oven display if the actual oven temperature is under 170°F (77°C).

When the actual oven temperature reaches 170°F (77°C), the timer will continue counting down. The temperature setting can be changed anytime after pressing START.

When the set temperature is reached, if enabled, one tone will sound.

4. Press UPPER OFF/CANCEL, LOWER OFF/CANCEL or OFF/

CANCEL when finished cooking.

Preheating

After START is pressed, the oven will enter a timed preheat conditioning. “PrE” and the time countdown will appear on the display. When the preheat conditioning time ends, a tone will sound and the selected temperature will appear on the display.

Preheat temperatures are affected by varying factors such as room temperature and peak energy usage times. It is normal for the temperature showing on the display and the actual oven temperature to differ.

Waiting an additional 10 minutes after the preheat conditioning time ends to put food in the oven is suggested when baking foods with leavening ingredients, such as yeast, baking powder, baking soda and eggs.

A. Broil element B. Bake element

ACCUBAKE® Temperature Management System

(on some models) The ACCUBAKE® system electronically regulates the oven heat

levels during preheat and bake to maintain a precise temperature range for optimal cooking results. The bake and broil elements cycle on and off in intervals. The bake element will glow red when cycling on, the broil element will not. This feature is automatically activated when the oven is in use.

Broiling and Custom Broiling

A. Broil element

Broiling uses direct radiant heat from the broil element to cook food. During broiling, the broil element cycles on and off in intervals to maintain the oven temperature.

If the oven door is opened during broiling, the broil element will turn off immediately and come back on once the door is closed.

■ For best results, use a broiler pan and grid. They are

designed to drain juices and help avoid spatter and smoke. If you would like to purchase a broiler pan, one may be

ordered. See “Assistance or Service” section to order. Ask for Part Number 4396923.

■ For proper draining, do not cover the grid with foil. The

bottom of the pan may be lined with aluminum foil for easier cleaning.

■ Trim excess fat to reduce spattering. Slit the remaining fat on

the edges to avoid curling.

■ Pull out oven rack to stop position before turning or removing

food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.

■ After broiling, remove the pan from the oven when removing

the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.

To Broil:

Before broiling or custom broiling, position the rack according to the Broiling Chart.

Position food on the grid in the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. It is not necessary to preheat the oven before putting in food, unless recommended in the recipe.

Close the door.

1. On double oven models only, press UPPER OVEN or LOWER

OVEN.

2. Press CUSTOM BROIL.

3. Press START.

The set oven temperature will appear on the oven display until the oven is turned off.

4. Press UPPER OFF/CANCEL, LOWER OFF/CANCEL or OFF/

CANCEL when finished cooking.

To Custom Broil:

When custom broiling, changing the temperature allows more precise control. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.

1. On double oven models only, press UPPER OVEN or LOWER

OVEN.

2. Press CUSTOM BROIL.

3. Press the TEMP “+” or “-” keypads to enter a temperature

other than 500°F (260°C). The broil range can be set between 170°F and 500°F (77°C and 260°C).

4. Press START.

The set oven temperature will appear on the oven display until the oven is turned off.

5. Press UPPER OFF/CANCEL, LOWER OFF/CANCEL or OFF/

CANCEL when finished cooking.

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual foods and tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

COOK TIME

FOOD

POSITION

Steak

1" (2.5 cm) thick

RACK

medium rare medium well-done

4 4 4

Ground meat patties*

³₄" (2 cm) thick well-done 4 13-14 7-8

Pork chops

1" (2.5 cm) thick 4 20-22 10-11

Ham slice, precooked

¹₂" (1.25 cm) thick 4 8-10 4-5

Frankfurters 45-73-4 Lamb chops

1" (2.5 cm) thick 4 14-17 8-9

Chicken

bone-in pieces boneless breasts

3 4

Fish Fillets

¹₄-¹₂" (0.6-1.25 cm) thick

Fish Steaks

³₄-1" (2-2.5 cm) thick

*Place up to 12 patties, equally spaced, on broiler grid.

(in minutes) SIDE 1 SIDE 2

14-15 15-16 18-19

17-20 11-16

8-10

16-18

7-8 8-9 9-10

17-20 11-16

4-5

8-9

Convection Cooking

(on some models)

In a convection oven, the fan-circulated hot air continually distributes heat more evenly than the natural movement of air in a standard thermal oven. This movement of hot air helps maintain a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding crustier breads.

Most foods can be cooked by lowering cooking temperatures 25°F to 50°F (14°C to 28°C), and cooking time can be shortened by as much as 30 percent, especially for large turkeys and roasts.

■ It is important not to cover foods with lids or aluminum foil so

that surface areas remain exposed to the circulating air, allowing browning and crisping.

■ Keep heat loss to a minimum by opening the oven door only

when necessary.

■ Choose cookie sheets without sides and roasting pans with

lower sides to allow air to move freely around the food.

■ Test baked goods for doneness a few minutes before the

minimum cooking time with an alternative method such as using a toothpick.

WARNING

Convection Baking and Roasting

A. Broil element B. Convection fan C. Bake element

During convection baking or roasting, the bake and broil elements cycle on and off in intervals to maintain the oven temperature, while the fan constantly circulates the hot air.

If the oven door is opened during convection baking or roasting, the bake and broil elements and fan will turn off immediately. They will come back on once the door is closed.

■ For optimal cooking results, do not use aluminum foil.

■ Reduce recipe temperature 25°F (14°C). The cook time may

need to be reduced also.

Burn Hazard Use an oven mitt to remove temperature probe. Do not touch broil element. Failure to follow these instructions can result in burns.

■ Use a meat thermometer or the temperature probe (on some

models) to determine the doneness of meats and poultry.

To Convection Bake or Roast:

Before convection baking or roasting, position the racks according to the “Positioning Racks and Bakeware” section. When using two racks, place them on rack positions 2 and 4.

For best results, it is recommended you use a roasting rack when roasting using Convect Bake. This allows air to circulate completely around all surfaces of the food. If you would to purchase a Broiler Pan/Roasting Rack Kit, it may be ordered. See “Assistance or Service” section to order. Ask for Part Number W10123240.

1. Press CONVECT (UPPER).

Close oven door. The display will show “door” and the heating elements will not heat if the door is open when baking and roasting.

Press the TEMP “+” or “-” keypads to enter a temperature other than 325°F (165°C). The bake range can be set between 170°F and 500°F (75°C and 260°C).

2. Press START.

A preheat time will count down and “PrE” will appear on the oven display if the actual oven temperature is under 170°F (75°C).

When the actual oven temperature reaches 170°F (75°C), the timer will continue counting down.The temperature setting can be changed anytime after pressing START.

When the set temperature is reached, if enabled, one tone will sound.

3. Press UPPER OFF/CANCEL, LOWER OFF/CANCEL or OFF/

CANCEL when finished cooking.

CONVECTION ROASTING CHART

FOOD/RACK POSITION

Beef, Rack Position 2 Rib Roast

rare medium well-done

Rib Roast (boneless) rare medium well-done

Rump, Sirloin Tip Roast

rare medium well-done

Meat Loaf Veal, Rack Position 2 Loin, Rib,

Rump Roast

medium well-done

COOK TIME (min. per 1 lb [454 g])

20-25 25-30 30-35

22-25 27-30 32-35

20-25 25-30 30-35

20-25

25-35 30-40

OVEN TEMP. INTERNAL

FOOD TEMP.

300°F (149°C)

325°F (163°C)

325°F (163°C) 160°F (71°C)

140°F (60°C) 160°F (71°C) 170°F (77°C)

165°F (74°C)

170°F (77°C)

FOOD/RACK POSITION

Ham, Rack Position 2 Fresh

(uncooked)

Fully Cooked

Lamb, Rack Position 2 Leg,

Shoulder Roast

medium well-done

Chicken*, Rack Position 2 Whole

3-5 lbs (1.5-2.2 kg)

5-7 lbs (2.2-3.1 kg)

Turkey*, Rack Positions 1 or 2

13 lbs and under (5.85 kg)

Over 13 lbs (5.85 kg)

Cornish Game Hens*, Rack Position 2 or 3

1-1.5 lbs (0.5-0.7 kg)

*Do not stuff poultry when convection roasting.

COOK TIME (min. per 1 lb [454 g])

25-35

15-20

25-30 30-35

20-25

15-20

10-15

10-12

50-60 325°F (163°C) 180°F (82°C)

OVEN TEMP. INTERNAL

300°F (149°C)

300°F (149°C) 160°F (71°C)

325°F (163°C)

300°F (149°C)

FOOD TEMP.

160°F (71°C)

170°F (77°C)

180°F (82°C)

Pork, Rack Position 2 Loin Roast

(boneless)

Shoulder Roast

30-40

35-40

325°F (163°C)

160°F-170°F (71°C-77°C)

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