32
Consumer Support
Tr
oubleshooting T
ips
Care and Cleaning
Operating Instructions
Safety Instructions
How to Set a Delayed Start and Automatic Stop
You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically.
Make sure the clock shows the correct time
of day.
Select
CONVECTION
.
Select
CONV MULTI
for multi-rack
convection baking. This mode is
used for cooking food items on
more than one rack (i.e., 2, 3 or
more racks) at the same time in
convection bake. See
Multi-Rack
Baking
section for more information.
Select
CONV 1-RACK
for one rack
convection baking. This mode is
used for cooking food items on only
one rack in convection bake.
Select
CONVROAST
for convection
roasting.
Press the number pads to set the
desired oven temperature.
Select
OPTIONS
.
Select
TIMED BAKE
.
Using the number pads, enter the
desired convection cooking time.
NOTE:
The time countdown will not start until
after the oven is preheated.
Select
ENTER
.
Select
OPTIONS
.
Select
DELAY BAKE
.
Using the number pads, enter the
time of day you want the oven to
turn on and start cooking.
Select
ENTER
.
Select
START
.
If you would like to check the times you
have set, select
REVIEW TIMES
. You have
the option to see delay time, clock, cook
time or timer.
When the oven starts to heat, the
changing temperature, starting at 100°F,
will be displayed. When the oven reaches
the temperature you set, 3 beeps will
sound.
The oven will continue to cook for the
programmed amount of time.
After the
cooking time has ended, the oven will prompt the
user to add
“MORE TIME”
to further cook food if
desired. Add additional time by selecting
MORE
TIME
. Enter traditional cooking time in minutes
and select
START
. Press
CLEAR/OFF
pad if food
has finished cooking.
The oven will turn off
automatically, unless the
WARM
feature
was set. See the
Settings
section.
Press the
CLEAR/OFF
pad to clear
the display.
Using the timed features for convection cooking.
Convection Roasting Guide
Meats
Minutes/Lb.
Oven Temp.
Internal Temp.
Beef
Rib, Boneless Rib,
Rare
20–24
325°F
140°F†
Top Sirloin
Medium
24–28
325°F
160°F
(3 to 5 lbs.)
Well
28–32
325°F
170°F
Beef Tenderloin
Rare
10–14
325°F
140°F†
Medium
14–18
325°F
160°F
Pork
Bone-in, Boneless (3 to 5 lbs.)
23–27
325°F
170°F
Chops (1/2 to 1
″
thick)
2 chops
30–35 total
325°F
170°F
4 chops
35–40 total
325°F
170°F
6 chops
40–45 total
325°F
170°F
Ham
Canned, Butt, Shank (3 to 5 lbs. fully cooked)
14–18
325°F
140°F
Lamb
Bone-in, Boneless (3 to 5 lbs.)
Medium
17–20
325°F
160°F
Well
20–24
325°F
170°F
Seafood
Fish, whole (3 to 5 lbs.)
30–40 total
400°F
Lobster Tails (6 to 8 oz. each)
20–25 total
350°F
Poultry
Whole Chicken (2
1
⁄
2
to 3
1
⁄
2
lbs.)
24–26
350°F
180°–185°F
Cornish Hens Unstuffed (1 to 1
1
⁄
2
lbs.)
50–55 total
350°F
180°–185°F
Stuffed (1 to 1
1
⁄
2
lbs.)
55–60 total
350°F
180°–185°F
Duckling (4 to 5 lbs.)
24–26
325°F
180°–185°F
Turkey, whole
*
Unstuffed (10 to 16 lbs.)
8–11
325°F
180°–185°F
Unstuffed (18 to 24 lbs.)
7–10
325°F
180°–185°F
Turkey Breast (4 to 6 lbs.)
16–19
325°F
170°F
*
Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
†
The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
