11
TEMPERATURE AND TIME FOR TYPICAL FOODS (convection baking and roasting)
330000°°FF
to
332255°°FF
335500°°FF
FOOD
TEMPERATURE
SETTING/DISPLAY
INDICATOR
APPROX. TIME
NOTES AND TIPS
Whole chicken 3-
3.5 lbs. Unstuffed.
335500°°FF
75 min. or until internal
temperature of 175°F in
thigh and breast.
Roast in bake pan with pizza
invertable wire rack inverted, with
rack in position 1. (see pag. 7)
Pork Loin or Rib
Roast, 2 - 4 lbs.
332255°°FF
90 min. or until internal
temperature of 170°F is
reached.
Roast the same as the whole chick-
en. Broiling rack may be in its high-
er position if oven space allows.
Pork Baby Back Ribs
1.75 - 2 lbs. in 6 - to
10 - inch strips.
300°F for 20 min. then
BROIL for 30 min.
Total time 50 min. or
until brown and very
tender.
Use bake pan with broil rack,
lined with foil, on rack position
1.
Beef Sirloin or Rib
Roast 3 - 5 lbs,
boned.
20 min./lb. for rare
25 min./lb for medium
30 min./lb. well.
Have roast tied with kitchen string
for even cooking. Use broiling
rack in low or high position as
oven space allows.
Cornish Hens 1.5
lbs. each, two split
into four halves.
335500°°FF
45 - 50 min. or until ten-
der and juice is clear
when pierced with fork.
Roast on pan with broiling rack in high
position, skin side up. Brush with
orange marmalade or honey. Turn and
brush several times until done.
Baking Potatoes
1 to 4 large.
445500°°FF
45 - 50 min. or until
fork-tender.
Wash and pierce raw potatoes with
fork. Rub skins with salad oil if desired.
Bake on wire rack in position 1.
Cakes: Layer, Sheet
cake or Loaf cake.
Pies: Fruit, 9- inch
double crust.
330000°°FF
to
335500°°FF
Cake:
Follow traditional recipe
timing but lower temper-
ature by 25 to 50°F.
Brownies, Bar,
Cookies.
Cake:
Follow traditional recipe tim-
ing but lower temperature by
25 to 50°F. Use 7x11 inch or
8- or 9 inch square pan or
oven-glass dish.
Cake:
Place wire rack in position 1.
Check for doneness 5 - 10 min.
before time is up. Cut while still
warm. Let cool 5 - 10 min. to firm
up before removing from pan or
dish.
Cookie:
Place 1 inch apart on 1 or 2 cook-
ie sheets. For 1 sheet place wire
rack in position 1. For 2 place
racks in 1 and 2 positions.
Grease sheets if the recipe directs.
Remove promptly to cooling rack.
MODES
FAN &
BAKE /
DEFROST
FAN &
BAKE /
DEFROST
FAN &
BAKE /
DEFROST
FAN &
BAKE /
DEFROST
FAN &
BAKE /
DEFROST
BAKE
FAN &
BAKE /
DEFROST
Cookie:
After the preheating signal.
20-30 minutes, depending
on the type of cookie.
FAN &
BAKE /
DEFROST
Cookie:
After the preheating signal.
20-30 minutes, depending
on the type of cookie.
-
Some frozen foods come in “oven-proof” plastic or paper containers which can be cooked in a
microwave oven and, within limits, a conventional oven. Be sure to follow directions for maximum bak-
ing temperature. The container can melt or scorch if too high a temperature is used. To be on the safe
side, set the oven 25°F lower than the recommended temperature.
-
When baking packaged mixtures (such as scalloped potatoes, macaroni and cheese, brownies, corn bread,
coffeecake and cake mixes) check the package directions for recommended sizes of pan, casserole or dish
and the proper baking times for each. A 9-inch round or an 11 x 7 inch rectangular pan will fit in the oven
with room on all sides for air circulation.
Layer cake mixes can be baked one layer at a time in a 8- or 9-inch round pan or all of the batter in a 3-
inch deep 9-inch round bundt or spring-form pan.
