Jenn-Air EXPRESSIONS W30400 User manual

mmmLIENN-AIR
Use and Care Manual
30" Expressions ®
Convection Wall Oven
Models W30_OO, WM30460_WW30430
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MODELWW30430
For MicrowaveOven, refer to Useand Ca_eManual packed in MicrowaveOven.

Congratulationson yourchoiceofa Jenn-Airwalloven. Your Jenn-Airconvectionoven
combinesthebestoffourcookingmethods:conventionalbakingorroasting,convection
baking,convection roasting, and broiling,in a self-cleaningoven,
TheJenn-Airconvectionovenisactuallya conventionaloventhat circulatesheatedair
within the oven. As both bake and broil heatingelements cycle on and off with the
thermostat, a fan keepsthe heated air circulating around the food. The constantly
recirculatingheatedair in the convectionoven strips away the layer of coolerair that
surroundsfood. Consequently,manyfoodscookmorequickly.Distributedheatmakes
multiplerackcookingpossible. Convectionroastedmeatsretaintheirnaturalflavorand
juicinesswith less shrinkagethan conventionalroasting.
Beforeyou begin cookingwith yournew oven, pleasetake a few minutesto read and
become familiarwith the instructionsin this book. On thefollowingpages youwiltfind
a wealth of informationregardingall aspectsof usingyournew oven. Byfollowingthe
instructionscarefully,youwill beabletofully enjoyandproperlymaintainyourovenand
achieve excel/entresultswith thefood you prepare.
Should you haveany questionsabout usingyour Jenn-Airoven,write to us. Be sure
to providethe modelnumber.
Jean-Air Customer Assistance
c/o Maytag Customer Service
P.O. Box2370
Cleveland,TN 37320-2370
Model Number
Serial Number_ (numbersappearontheserialplateontheeven frontframe)
Date Purchased
JENN-AIRDEALER FROMWHOM PURCHASED
Address
City_
Phone

Baking
Baking Chart ................................................................................................ 15
Causes of Cake Failure ............................................................................... 16
Convect Baking ...................................................................................... 15-17
Convect Cooking on Multiple Racks ............................................................ 17
General Recommendations ......................................................................... 14
Before You Call For Service ....................................................................... 35-36
Broiling
Broiling ......................................................................................................... 26
Broiling Tips ................................................................................................. 27
Broiling Chart ............................................................................................... 27
Caring for Your Oven
Adjust Oven Temperature ........................................................................... 34
Child Protection Lock ................................................................................... 34
Cleaning Other Surfaces............................................................................. 32
Oven Light Bulb Replacement .................................................................... 33
Cleaning
Self-Cleaning Process28-32
Clock Controls
Clock Controlled Baking or Roasting ...................................................... 12-13
Time of Day Clock ........................................................................................ 10
Timer ........................................................................................................... 11
Oven Operation
Oven Control Panel ........................................................................................ 6
Rack Positions ............................................................................................. 9
Setting Controls ............................................................................................. 8
Probe ........................................................................................................... 22-25
Roasting
Conventional Roasting Recommendations18
Convect Roasting ................................................................................... 19-21
FrozenConvenience Foods ......................................................................... 21
General Roasting Recommendations .......................................................... 18
Roasting Chart ............................................................................................ 19
Safety Precautions .......................................................................................... 4-5

Baking
Baking Chart ................................................................................................ 15
Causes of Cake Failure ............................................................................... 16
Convect Baking ...................................................................................... 15-17
Convect Cooking on Multiple Racks ............................................................ 17
General Recommendations ......................................................................... 14
Before You Call For Service ....................................................................... 35-36
Broiling
Broiling ......................................................................................................... 26
Broiling Tips ................................................................................................. 27
Broiling Chart ............................................................................................... 27
Caring for Your Oven
Adjust Oven Temperature ........................................................................... 34
Child Protection Lock ................................................................................... 34
Cleaning Other Surfaces............................................................................. 32
Oven Light Bulb Replacement .................................................................... 33
Cleaning
Self-Cleaning Process28-32
Clock Controls
Clock Controlled Baking or Roasting ...................................................... 12-13
Time of Day Clock ........................................................................................ 10
Timer ........................................................................................................... 11
Oven Operation
Oven Control Panel ........................................................................................ 6
Rack Positions ............................................................................................. 9
Setting Controls ............................................................................................. 8
Probe ........................................................................................................... 22-25
Roasting
Conventional Roasting Recommendations18
Convect Roasting ................................................................................... 19-21
FrozenConvenience Foods ......................................................................... 21
General Roasting Recommendations .......................................................... 18
Roasting Chart ............................................................................................ 19
Safety Precautions .......................................................................................... 4-5

Readbeforeoperatingyour oven
All appliances - regardless of the manufacturer- have the potentialthrough
improperor careless useto create safety problems. Thereforethefollowing
safetyprecautionsshouldbeobserved:
1. Besureyour applianceisproperlyinstalledandgroundedbya qualified
technician.
2. Never useyour appliancefor warmingor heatingthe room.
3. Childrenshouldnot be leftaloneor unattendedin area whereappliance
isin use. Theyshould neverbeallowedtosit or standonanypartof the
appliance.
4.Wearproperapparel.Loose-fittingorhanginggarmentsshouldneverbe
wornwhile usingthe appliance.
5, Do not repair or replace any part of the appliance unless specifically
recommendedinthis manual.Allotherservicingshouldbe referredtoan
authorizedJenn-AirServiceContractor.
6.Flammablematerialsshouldnot bestored in anoven.
7. Do not use water on grease fires. Smother fire or flame or use dry
chemical orfoam-typeextinguisher.
8.Useonlydry potholders. Moistor damppotholderson hot surfacesmay
result in burns from steam. Do not let potholder touch hot heating
elements. Do not usea towelor otherbulkycloth,
9. Use carewhen openingoven door. Let hot air orsteam escapebefore
removingor replacingfood.
10. Donot heat unopenedfoodcontainers. Build-upofpressuremaycause
containerto burstand resultin injury.
11.Keepoven ventducts unobstructed.
12. Alwaysplaceovenracksindesiredlocationwhileoveniscool. Ifrackmust
be moved while oven is hot, do not let potholder contact hot heating
element in oven.
13. Do notclean doorgasket. The door gasketis essentialfor a good seal.
Care shouldbe takennot to rub,damage,or movethe gasket.
14. Do not use oven cleaners. No commercial ovencleaner or oven liner
protectivecoatingofany kindshouldbeusedin or aroundanypart ofthe
oven.
15. Cleanonly partslistedin this manual.
16. CAUTION:BEFORESELF-CLEANINGTHE OVEN,REMOVE FOOD,
BROILERPAN ANDOTHER UTENSILS.

The control panel is designed for ease in programming. The Display Window features
Indicator Words which will flash to prompt you for the next step.
To program
1. Touch the function pad to give command desired.
2. Touch the appropriate number pads to enter time or temperature.
Note: Five seconds after entering the number, the time or temperature will
automatically be entered. If more than five seconds elapse between touching a
function pad and touching a number pad, the control is not set and Display will return
to previous Display.
UpperO_n_henTier
LOWerOve_ ............ • •
ii_ !__!_!ii i_ ¸ _!i _i_il _i_ii_i_!i!!!_!i_i!_
Function Pads
Use for conventionalbaking or roasting•
pb
Use for to rowning or oven broiling.
Use to set self-cleaning process.
c_: Cancels all programming except Timer.
Use for convect baking,
_ Use for convect roasting.
Use to set desired internal temperature when using Probe.
Use to turn oven light on and off.
Use for clock controlled cooking and cleaning when delayed start is desired.
(For lock function see page 34.)
Use for clock controlled cooking.
(For lock function see page 34.)
i
ii!_ii!i Use to signal expiration of a time period up to 11hours and 55 minutes.
Use to signal expiration of a time period up to 11hours and 55 minutes.
Use to set time of day.
6

Number Pads
Useto settime ortemperature.
Oven Light Pad (Control Panel)
TheovenlightautomaticallycomesonwhenevertheovendoorJeopened.Whendoorisclosed,touch
theOven Light Pad toturnoven lighton oroff. Note: Abeepwillsoundeverytimethe Oven Light
Pad istouched.
Display Window
Showstimeofday, timer,andovenfunctions. 88_8 8 i888c ° 888:
CCLilVBAKEROASTCONVBAKEROAST
DELAYSTARTCODKTIMED CLEANBRDIL CLEANBROIL
DisplayNumbers: STOPTII_ _]_ _I_OVEiVLOCKPKi_AE_ LOCI(P61D_dr_]
•Showtime ofday.
• Countdownoftime remainingwhen usingtime functions.
• Showtemperatureofovenas itrisestoreachprogrammedtemperatureandthe settempera-
tureonce it is reached.
• Recallprogrammedtemperatureortimewhen commanded.
• Rounding of Display Numbers: Temperature range is 100° to 550°Fand can be set in 5°
increments.Whensettingtemperature,thecontrolwillroundittothe nearest10°. Forexample,
if237oisentered,thecontrol willroundthetemperatureto240°.
Prompts:
• Serveasaremindertoshutovendoor, ifitisopen,forself-cfeaningoperationwhentheword,
door,isdisplayed.
• "Err"willappearinthe Displaywhenanimpropertemperatureortimehasbeenentered. "Err"
will flash and a beepwill be heardthree times. Then, the Displaywill returnto the previous
Displaybeforethe errorwas entered.
Indicator Words:
• Flashto promptnext step.
•Indicatestatusofprogrammedfunction.
•Showprogrammedfunctionwhenrecalled.
• Showoven selected. U -isthe upperoven; L- isthe lower oven. (ModelWW30430)
Chimes vs. Beeps
•Achimesoundis usedto designatetheend of atimingor cookingoperation.
• A beepsound will be heardwhen any pad istouched. A series of shortbeeps are usedto
designateanincorrectentry,door isopenwhensetforaself-clean,probeneedstoberemoved
anda fauttcode.
End of Cycle Chimes:
• Theend ofcycle chimes isfour short chimesfollowed by"reminder"chimes for a specified
lengthoftime, untilyoucancelthatfunction. FortheTimer function,there aretwo "reminder"
chimes every 30 seconds for five minutes.For the Timed Cook,functions thereis one
"reminder"chimeeveryminuteforten minutes.To cancelthese"reminder"chimes,touchthe
appropriate padagain (either the Timer Pad or Cook Time Pad). You may also touch the
CancelOffPad tocancelthe"reminder"chimes,but itwilla/socancelallotheroven functions.
• Ifyouwould liketoeliminateallthe "reminder"chimes entirely,touchandholdthe Caneel Off
Padfortwelveseconds. (Thiswillnot eliminate the initialfour shortchimes).
• Toreturn the "reminder"chimes,touchand hold the CancelOff Padfortwelve seconds.
[NOTE: _enn-AirT_chang_the_v_nt_a24h_urc__ck_r_e_s`us(C)degr__s_c_ntacty_urauth___zedServiceContractor or installer, l
7

To set oven on Bakeor ConvectBakeor ConvectRoast
1. Place ovenracksonproperrackpositions.(See page9.)
2.TouchBake Pad orConvect Bake Pad orConvectRoast Pad,
IndicatorWordsBAKEor CONV BAKEor CONV ROAST willflash and three
dasheswillbeshown.
Note: If morethanfivesecondselapsebetweentouchinga padand touchinga
numberpad, DisplaywillreturntopreviousDisplay.
3. Touch the appropriate number pads for desired oven temperature.
Allowabletemperature range is 100° to 550°F. After five seconds the ovenwill
beginto preheat. The IndicatorWordsON, PREHEAT,andeitherBAKEorCONV
BAKE or CONV ROASTwill appear in the Display. Thetemperature shown will
be 100° or the oventemperature whichever is higher.
Example: If at 10 o'clock you set the oven for 350°for convect baking, after five
seconds the Displaywill show:
I0:00
Duringthepreheat,the Displaywill showa rise in5°incrementsuntil programmed
temperatureisreached.Whentheovenis preheated,the ovenwillchime,theON
and PREHEAT Indicator Words will go off, and programmed oven temperature
will remain inthe Display.
Note: Oven will preheatfor approximately 7 to 11 minutes.
Important: Whenever ON appears in the Display,the oven is heating.
To recall temperature sat during preheat: Touch the appropriateBake Pad or
Conveot Bake Pad orConvect Roast Pad. Temperaturewillbebrieflydisplayed,
then will automatically return to on-going program.
Tochange temperatureset: TouchappropriateBakePador ConvectBakePad
orConvect Roast Pad and the appropriatenumberpads for thenewdesired
temperature.
Note:If youareloweringthetemperaturebelowthe currentoventemperature,the
indicatorWordsPREHEATand ON willappear brieflyintheDisplayandthe
preheatchimewillsound.Then,the Displaywillshowprogrammedtemperature
and indicatorwordBAKEorCONV BAKEor CONV ROAST only.
4.TouchCancelOff Padtoturnovenoffatendofbaking. Theovenwillcontinue
operatinguntiltheCancel Off Pad istouched.

Therackpositionsnotedaregenerallyrecommendedfor thebest browningresultsand
mostefficient cookingtimes. Formany food items, excellentresults canbe achieved
whenusingoneofseveraldifferentrackpositions. Refertobakingand roastingsections
for recommendationsfor specificfoods.
DifferentRacks
Two flat racksand one offsetrackwere packagedwith youroven. The useof theoffset
rackis denoted in the list belowand the chartsas an "o"after therack number. Note
WW30430 Owners: An additionaloffset rack and flat were packaged in youroven.
_'_F 4 (flat rack)
3o (offsetrack)
1 (flat rack)
Rack Uses
Rack Position #4o (offset rackon #4):
Mostbroiling.
RackPosition #3:
Most bakedgoods on cookiesheets, cakes (sheet and layer).
RackPosition #30 (offsetrack on#3):
Mostbakedgoodson cookiesheets,frozenconveniencefoods,freshfruit pie,cream
pie, layercakes, maindish souffle.
RackPosition #2:
Roastingsmallcuts of meat,cakes (tube, bundt or layer), frozen fruit pie,pie shell,
large casseroles.
RackPosition#20 (offsetrack on #2):
Roastingsmallcuts of meat, loaves of bread, angel foodcake.
RackPosition#1:
Large cutsof meat and large poultry,angel food cake,loaves of bread,custardpie,
dessertsouffle.
Multiple Rack Cooking:
Tworacks, use#20 and #4.Threeracks,use #1,#30,and #4.

When electrical power is supplied or after power interruption, the last clock time
displayed before power was interrupted willflash. Time will advanceand continue to
flash until clock is reset.
BASI_INS_UCTiONS
12;To_haP_PNate:: numberPadS:I
To setTime ofDay
I,TouchClockPad.
Indicatorword TIME willflash and timedigits will appear in the Display. (If more
than five seconds elapse between touching Clock Pad and touching a number
pad, the ClockPad must be touched again in order to set clock.)
2. Touch the appropriatenumber padsuntil correct time of day appears in Display.
Note: Five seconds after touching thenumber pads, the time of day will
automatically be entered.
IMPORTANT
•To recalltime ofday whenanothertimefunctionisshowing: Touch ClockPad.
•Clock time cannot be changed when oven has been programmed for Timed
Bake,TimedConvectBake,Timed ConvectRoastor Self-clean.Cancelprogram
before reprogramming clock.
10

Important: This interval Timer can be usedto remindyou when a period, up to 11
hoursand55minutes, expires. It canbe usedindependentlyofanyotherovenactivity
andcan be set while anotheroven function isoperating. The Timer does netcontrol
the oven.
TO set Timer
1. Touch Timer Pad.
The IndicatorWord Timer and either 1 or 2 flashes and "0Hr:00" appearsin the
Display.
2. Touch theappropriate numberpads untilthedesired numberof minutesor hours
and minutes appear in the Display.
Note:If more than five seconds elapse between touching a Timer Pad and a
number pad,the TimerPad must be touched again.
Example: To set Timer One for 5 minutes, touch the Timer OnePad and the
number5pad. After five seconds, the display will show:
:g5
TIME_ []
Example: To setTimerTwo for 1hourand 30 minutes,touchtheTimer Two Pad
and the numbers "1,3, 0" pads, After five seconds,the Displaywill show:
Countdownwillstartafter fiveseconds. Countdownwillhavedisplay precedence
over othertime functions. If bothtimers are set, thetimer with the least amount
of time remaining will have display precedence.
Atthe end oftime set,the Timerwillchime fourtimes and "End"will appearin the
Display. Iftimer is notcancelled(seebelow), "End"willremaininthe Displayand
there will be two chimesevery thirty seconds for five minutes.
To cancel Timer
1.Touchand hold the Timer Padfor fourseconds.
OR
2.A.Touch the TimerPad.
B. Touch "0" number pad. Five seconds laterthe Timer will be cancelled.
NOTE: TouchingCancel Off Pad tocancelchimeswillcancelALLselectedoven1
programming. /
11

mit steps5 youwant baki gto sta_immediatl ,lyl......................
To set oven to start immediately and shut off automatically
1. Touch Bake Pad or Convect Bake Pad orConvect Roast Pad.
IndicatorWords BAKE orCONV BAKE orCONV ROAST will flashandthree dashes
will be shown.
2.Touch the appropriate number pads for desired oven temperature.
After four seconds the oven will begin to preheat. The Indicator Words ON,
PREHEAT, andSAKE orCONVBAKE orCONV ROAST will appear in the Display.
Thetemperatureshownwill be100°or thetemperatureof theoven, whichever is
higher.Example: If at 10 o'clock you set theovenfor 3500for convection baking,
the Display will show: B,o:oo
During the preheat, the Display will show a rise in 5° incrementsuntil programmed
temperature is reached, When the oven is preheated, theoven will baep, theON
and PREHEAT Indicator Words will go off, andprogrammed oven temperature will
bedisplayed.Important:Whenever ON appearsin theDisplay, theoven isheating.
3. Touch Cook Time Pad.
indicator Words COOK TIME will flash and Display willshow "0 HR:00".
4. Touch the appropriatenumber pads to enter cooking hours in five minute
increments. Hoursare toleft ofcolon and minutes to rightofcolon. (Allowablerange
is5minutes to11 hoursand 55 minutes.) Examp|e: If cooking time selectedfor
the oven is 2 hours and 30minutes,the Display will show:
I_,££°
Afterfifteen seconds, the timeof day returnsto the Display.
Important: Oven will preheat forapproximately 7 to 11 minutes. At end of
programmed Cook Time, ovenwill shut offautomatically;retained heat willcontinue
tocook food. Clockcontrolledcookingisnot recommended forbaked items that
require a preheated oven, such as cakes,cookies, pies, breads. For these foods,
place food in preheated oven, then use Timer to signal end of baking time.
At the end of programmed CookTime, the oven will shut off automatically and a
"chime"willbeheard fourtimes and "End"willappear intheDisplay. Ifovenis not
cancelled,"End" will remain in theDisplay and therewillbea chime every minute
for one hour. 12

To set oven to start at future time and shut off automatically
1-4.FollowprecedingSteps1-4,on page12.
5.TouchStop Time Pad.
IndicatorWords STOPand TIME will flash, Displaywill show the calculated
stop time basedon currenttime ofdayand cooktime. Note WW30430Owners:
The appropriateletter (U- upper oven; L - loweroven)and OVENwillalsoflash.
6. Touch the appropriatenumber padsto enterdesired stop time.
A stop timecan onlybe acceptedfor laterinthe day. Note; Sincefoodcontinues
to cook if left inthe even, itis suggestedthat theclockcontrolsbe used primarily
tostarttheovenwhennooneisinthekitchen. Provisionsshouldbemadetohave
the food removedas soon as the chime has sounded.
Example:Ifat 10o'clockyousetthe ovenfor350°convectionbakingand 2hours
and 30 minutescooking time, the calculatedstop time would be "12:30". The
Displaywould show: I,<:3o
8TOpF_k_AT_
Ifyouwantthestoptimetobe I o'clock,touchthenumberpads"I,0,0".Five
secondslater, the Displaywill briefly show the starttime:
lg:a.qo°
After five seconds, the display will returnto current time of day, thus showing:
I0:00 °
oe_¥ lIMEO
Attheendofthedelayedperiod,theDELAYIndicatorWordwillgooffandtheoven
will begin toheat. 100°will be shown. Asthe ovenheats,the Displaywillshow
a risein incrementsof 5° until programmedtemperatureis reached.
Atthe end ofprogrammedCook Time,the ovenwillshut off automaticallyand a
"chime"will be heardfour times and "End"will appear in the Display.If ovenis
notcancelled,"End"will remaininthe Displayand therewill be one chimeevery
minutefor ten minutes.
IMPORTANT
•NoteWW30430Owners: Clockcontrolledbakingcanbe usedwithonlyoneoven
atatime. Toprogram,firstsetthebakeoreonvectbakeorconvectroastfunction
forthe desiredoven,thenset thecooktime.If one ovenisset for clockcontrolled
baking,theotherovencannot be set to self-clean.
• Torecall time function programmed:Touchthe appropriatetime pad.
•To cancel timedfunctiononly:HoldCookTimePadforfourseconds. This will
onlycancelcook time and stoptime, notprogrammedbakemode.
•If morethan five secondselapsebetweentouchinga functionpadand touching
appropriatenumberpads,the oven is not setand Displaywill returnto previous
Display. 13

• Whencooking foods forthe first time in your new oven, userecipe cookingtimes
and temperaturesas a guide.
• Use tested recipes from reliablesources.
• Preheatthe oven only whennecessary. For bakedfoods that rise and for richer
browning,a preheatedoven is better. Casserolescan be startedin a cold oven.
Preheatingtakesfrom7 to11 minutes;placefoodin ovenafterPREHEATIndicator
Wordcycles off.
• Arrange oven racksbeforeturning on oven. Follow suggestedrack positionson
page 9 and in various bakingcharts.
•Allowabout1to 11/2inchesof spacebetweentheovensidewallsand panstoallow
proper air circulation.
• Whenbakingfoods in morethan one pan, placethem on oppositecorners ofthe
rack. Staggerpans when bakingon tworacks so that one pan doesnotshield
anotherunless shieldingis intended. (See above left)
• To conserve energy, avoidfrequent or prolonged door openings. At the end of
cooking,turnoven off beforeremoving food.
• Alwaystestfordoneness(fingertip,toothpick,sides pullingawayfrompan). Donot
rely on time or brownnessasonly indicators.
• Use good quality bakingpans and the size recommendedin the recipe.
• Dull,dark,enameledorglasspanswillgenerallyproduceabrown,crispcrust.Shiny
metal pansproduce a light, goldencrust.
• Frozenpies inshiny aluminumpansshould be bakedon a cookie sheeten rack2
or be removedto a dull or glass pan.
• Ifedgeofpiecrustbrownstooquickly,folda stripoffoilaroundrimofcrust,covering
edge. (See aboveright.)
NOTE:Acoolingfanwilloperateduringallcookingmodes.Thefanmayalsocontinue
to operateafter the ovenis turned elf unti the oven hascooled down.
14

tBakingChart I
Note: ForConventionalBake usethe Bake Pad.
,<I:I_i!AA
ii_ii_:_ii?i_i_i_i?i_i_;i_!_!i_iii_Z';!ili;2_:
: :1 .
i'H_-_
_ _._¢._ .........._........
* An "o"after a racknumberimpliesthat the offset rack should be used.
** The times given are basedon specificbrandsof mixes or recipestested.Actual
times will dependon the onesyou bake.
***The Convect Baketemperatureis 25°F lowerthan recommendedon package mix
or recipe.
15

• Use convection baking for breads, cakes, cookies, and pies.
• As a general rule,when using recipesor prepared mixes developed for a
conventional bake oven, set theoven temperature25°F }ower than therecipe
recommended temperature.Timeswill besimilar to orafew minutes }ess than
recipe recommended times. The chart on page15compares times and temperatures
of many baked foods. Use this asareference.
• For better browning, place cookie sheets and baking pans lengthwise, side to side
on therack.
• Cookie sheets should be without sides and made of shiny aluminum. Thebest size
to use for cookie sheets is 16" x 12" or smaller.
16

Forbest results,bakefoodsononerackatatimeasdescribedinthismanual.However,
very good resultscan be obtainedwhenbaking quantitiesof foods on multiple racks.
Quantity cookingprovides both time and energysavings.
Convect Bake is suggested for most multiple rack cooking, especially three rack
cooking,becausethecirculatingheatedair resultsin moreevenbrowning. Fortwo rack
cooking,theconventiona_bakeovenprovidesvery goodbakingresultsespeciallywhen
pans can be staggered,such as with layer cakes andfresh pies.
Many foods can be prepared on three racksat the sametime. These are just afew
examples: cookies, cupcakes, rolls, biscuits, muffins, pies, pizzas, appetizers, and
snack foods.
To obtainthe best resultsin multiple rack cooking,follow these suggestions:
• Usetemperatureand timesin thismanualas a guidefor best results.
• Fortwo rack baking,rackpositions#2o and4 are bestformostbakedproductsbut
positions#2 and 4 also provideacceptableresults.
• Forthreerackbakingusepositions#1,30 and4. Oneexceptionispizza.(Seepage
21.)
• Sincefoodsonpositions#1 and4 willusuallybe donebeforefoodson position#3o,
additionalcookingtime will beneeded forbrowningfoods on themiddlerack. An
additional minute is neededfor thin foods such as cookies. For foods such as
biscuits,rolls,or muffins,allow1to2 moreminutes. Frozenpiesandpizzas,which
should bebakedon a cookie sheet, need about2to 4 more minutes.
• Staggersmall pans, such as layercake pans, in the oven.
• Frozen piesinshinyaluminumpansshouldbe placedon cookiesheetsandbaked
on rack positions#1, 30 and 4.
• Cookiesheetsshouldbe placedlengthwise,sidetoside,in frontofthefanformore
even browning.
•Ovenmealsare recommendedforenergyconservation. Userackpositions#t and
3o or #2o and 4 and Convect Roast.
17

•Preheatingis not necessary.
•Foropenpan roasting,placemeator poultryonthe slottedportionofthetwo-piece
pan includedwith the oven.Do notadd waterto the pan. Use open pan roasting
fortendercutsofmeat. Lesstendercutsof meat needtobe cookedby moistheat
in acovered pan.
•Forbestresults,a meatthermometeror probeisthemostaccurateguidetodegree
of doneness. Thetipofthe thermometeror probeshouldbe locatedinthe thickest
part of a roast, not touching fat, bone, or gristle.For turkeys and large poultry
products,insertthetipofthethermometerorprobeintothethickestpartoftheinner
thigh.
•Placeroastfat side up to allow self basting of meat during roasting.
• Since meats continueto cook after being removedfrom the oven,remove roast
from oven when it reaches an internal temperatureabout 5 degrees below the
temperaturedesired.
•For less loss ofjuices and easier carving,allowabout 15 minutes"standingtime"
after removingmeat from oven.
•Forbestresultsin roastingpoultry,thawcompletely. Duetothestructureofpoultry,
partiallythawed poultry willcook unevenly.
• If preferred,tender cutsof meatcan be roasted inthe conventionalbakeoven by
following the general recommendationsgiven above. However, meatswill roast
more quicklyin the convect oven usingConvect Roast.
•Conventionalbakeis best for lesstendercuts of meatthat requirea longer,moist
heatmethodofcooking. Followyourrecipefortimesand temperaturesforcovered
meats.
•Meatscookedinovencookingbags,dutchovens,or coveredroastingpansarebest
cooked in the conventionalbakeoven usingthe BakePad.
•Use meat roasting charts in standard cookbooks for recommendedtimes and
temperaturesfor roasting in a conventionalbakeoven.
NOTE: A cooling fan will operate during all cooking modes. The fan may also
continue to operateafter the oven is turned off untilthe oven has cooled
down.
18

Chart time is based onthawed meats only. For Conventional Roasting use theBakePad.
4,p,,,.
v_y and W_¢. •
cutofM_l " . (_)
BEEF o
RibRoast 4 to8 :325° 145_(rare) 25-30 130-35
Io{_6Oo(med_um)3o-35 I
RibEyeRoast 4 to6 325 1450(rare) 25-30 / 30-35
I _ / 160oimedium)l 30-35 35-40
TendedoinRoast 2to3 _4000 _145o(rare)I:18-23 28-28
EyeofRoundRoast .4 to5 I325 I 145_(rare) 25-30 30-35
TopLoinRoast3 to6 { 325/ 145[(rare) 25-30 • 30-,35
I o I160o(medium) 30-35 13540
FloundTipRoast I 4 to6 1 325 I 145 (rare)_5-30_:.30.35 ;
, ,,. ,I ,:/ l
': PORK : ' " "
ShoulderBladeRoast 4 to6 325° 170°3040 i 35-45
Boneless I o
St_ould_rBladeRoast _to6 325 170° 25-35
TopLoin,bOneless 3to4325° 170° =..3_..
Ham,Haft(Fullycooked) 5to7325° 140° NA •
Ham,Half(Cook 5to7 :275° .160° 8040
beforeeating) I l o
Amlpicrdc_oulder 5 to8 325° 140 20-25 [
TU_ey,Unstuffed "_2t016_ t;1E_°_'_85°:;1_3_15:'
Tgd_ey,u_ed "16t020 32_ | i_3_-185_ t43:
; _:_ Hen :_t_:i_;;3:'Z5]::| 180°;1o85° =',_';:::! ":
* WhenusingtheConvectRoasfmode,thereisnoneedtopreheattheovenortolowerthe
temperaturefromconventionalroasttemperatures.
** Notrecommendedforconvectioncooking.Mostprecookedhamshavetobecoveredwhile
roasting,thustherewouldbe notimesavingsfromusingtheconvectmode.
19

•Tender cuts of meat and poultry can be roasted to a rich golden brown in the
convectionoven. Followgeneralrecommendationsfor roastingand useConvect
Roast.
•Refer to convection meat roastingchart for recommendedcooking temperature
and time. Thechart can serve asaguide tohelp plan meal servingtime.
• Minutes per pound will vary according to the size, shape, quality, and initial
temperatureofmeataswellastheelectricalvoltagein yourarea. Timesare based
on refrigeratorcold meat.
• A large cut of meat will usually requirefewer minutesper pound to roast than a
smaller cut of meat.
• Donot use a roasting pan with high sides; usepan providedwith oven.
• Donot cover meat. Allowthe circulatinghotair to surroundthemeat and seal in
the juices.
• Since thebreast meat on a large turkeycooks morequicklythan thethigh area,
placea"foilcap"overthebreastareaafterdesiredbrownnessisreachedtoprevent
overbrowning.(See above.)
• A stuffedturkeywill requirean extra 30to 60 minutesdependingon size.Stuffing
should reachan internaltemperatureof 165°F.
ConvectRoasting:Frozento Finish
Meats(exceptpoultry)mayberoastedfrozen tofinish, Followthese guidelinesforthe
most satisfactoryresults.
• Use temperaturesfor roastingfresh meatsas recommendedby mostcookbooks,
Generally, most meats are roasted at 325°F. For best results do not use
temperaturesbelow 300°F.
• Usetimesfor roastingfreshmeatsgiveninyourfavoritecookbooksasapproximate
guidesfor roasting frozenmeats.Roastingtimes willvary due to factors such as
coldnessof meat,size,quality,orcut. Ingeneral,roastingtimesforfrozentofinish
in the convection oven will be approximately the same as fresh to finish in a
conventionalbakeoven.
• Theguidelinesgivenfor roastingfresh meatsin the convectionovenalsoapplyto
roastingfrozen meats.
• Insertmeat thermometeror probe midwayduring the cooking process.
2O