Jenn-Air W188 User manual

JENN-AIR
m_W °
Use and Care Manual
Electronic Control Self-Cleaning
Radiant and Convection Oven
Model W188

About Your Jenn-Air Oven
Your Jenn-Air self-cleaning oven combines the best of two cook-
ing methods, convection and radiant (conventional) baking or
roasting.
The benefits of convection cooking, used by major restaurants and
chefs all over the world are at your fingertips.
The Jenn-Air convection oven is actually a conventional oven that
circulates heated air within the oven. As both bake and broil heating
elements cycle on and off with the thermostat, a fan keeps the heated
air circulating around the food.
The constantly recirculating heated air in the convection oven
strips away the layer of cooler air that surrounds food. Consequently,
many foods cook more quickly. Distributed heat makes multiple rack
cooking possible. Convection roasted meats retain their natural
flavor and juiciness with less shrinkage than radiant bake roasting.
In addition to the many exclusive benefits of aconvection oven, it is
also a fine full-featured "bake and broil" oven.
You can cook your "old favorite" recipes as you have in the past.
The radiant bake oven also gives you the flexibility of preparing
various foods when convection cooking may not be as beneficial, as
when cooking foods in covered casseroles or clay pots.
The broil element is convenient for top browning and oven broiling
of foods.
The BAKE TIME and STOP TIME features can be used with either
the convection or radiant bake oven.
The electronic controls provide additional features not possible
with other control panels, plus easy to set operation. The smooth
control panel provides ease of maintenance. Temperatures for
BROIL and CLEAN modes are pre-set. Extra features such as the
ALARM and recall of program are possible because of the electronic
memory bank.
Since this manual explains how you can obtain the best use of your
oven, it is essential that you follow the instructions carefully. This will
enable you to fully enjoy and properly maintain your Jenn-Air oven
and achieve fine cooking results with the foods you prepare.., year
after year.
Should you have any questions about using your Jenn-Air
appliance, write to us. Be sure to provide the model number of your
appliance.
Consumer Relations Department
Jenn-Air Company
3035 Shadeland Avenue
Indianapolis, IN 46226-0901

SAFETY PRECAUTIONS
Read before operating your oven
All appliances -- regardless of the manufacturer -- have
the potential through improper or careless use to create
safety problems. Therefore the following safety
precautions should be observed:
1. Be sure your appliance is properly installed and
grounded by a qualified technician.
2. Never use your appliance for warming or heating the
room.
3. Children should not be left alone or unattended in area
where appliance is in use. They should never be
allowed to sit or stand on any part of the appliance.
4. Wear proper apparel. Loose-fitting or hanging
garments should never be worn while using the
appliance.
5. Do not repair or replace any part of the appliance
unless specifically recommended in this manual. All
other servicing should be referred to an authorized
Jenn-Air Service Contractor.
=
7.
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.

8. 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 notuse a
towel or other bulky cloth.
9. Usecare when openingoven door. Lethot air or steam
escapebeforeremovingorreplacingfood.
10. Do not heat unopened food containers. Build-up of
pressure may cause container to burst and result in
injury.
11. Keep oven vent ducts unobstructed.
12. 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.
13. Do notclean door gasket. Thedoor gasket is essential
for a good seal. Care should be taken not to rub,
damage, or move the gasket.
14. 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.
15. Clean only parts listed in this manual.
16. Before self-cleaning the oven, remove broiler pan and
other utensils.
17. Listen for fan. A fan noise should be heard during the
cleaning cycle. If not, call a serviceman before self-
cleaning again.
18. DONOTTOUCHHEATINGELEMENTSOR INTERIOR
SURFACESOF OVEN. Heating elements may be hot
eventhough they are dark in color. Interior surfaces of
any 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 havehad sufficient
time to cool. Other surfaces of the appliance may
become hot enough to cause burns -- among these
surfaces are: oven vent openings and surfaces near
these openings, oven doors, windows of oven doors.

Control Panel Operation
Oven Control Panel
The control panel is designed for ease in programming. The DISPLAY WINDOW
features Indicator Words which will blink and prompt you for the next step. A
beeping sound occurs each time a command is entered. If an error is made, the
panel informs you. Programming of control panel is as simple as 1 - 2 - 3 :
1. Touch FUNCTION PAD to give command desired.
2. Touch NUMBER PADS to enter time or temperature.
3. Touch START PAD to begin.
IMPORTANT: CLOCK must be set prior to programming the control panel. (See
page 9.)
Function Pads --
Oven Light Switch Doo Lever
I ENTER CONVCT BaKE:;: 0 0
B_OIL RAO STOP
Function Pads:
To set ALARM for a specified time. (See page 33-34.)
To cancel the ALARM signal.
This timer can be set to give a signal after a time period, up to 99 minutes
and 99 seconds, expires. (See page 11.)
Use with CLOCK or ALARM SET PADS to designate time before or after
12:00.
%To set self-cleaning process. (See page 29.)
To set time of day (shown in display window). (See page 9.)
Use to start oven immediately and shut off automatically. (See pages
12-13.)
To set oven to start at future time and shut off automatically.
(See pages 12-13.)
6

DisplayWindow
/
mNumber Pads
Use for top browning or oven broiling of foods. (See pages 26-27.)
Use with probe to cook foods to desired internal temperature.
(See pages 22-25.)
%Use for convection baking or roasting.
Use for radiant (conventional) baking or roasting.
Use to start the programmed function after all commands are entered.
Cancels any programmed cooking function or stops beeping signal of
ALARM or MINUTE TIMER.
Number Pads: Use to program times or temperatures.
Display Window: Shows time of day as set with CLOCK PAD or displays
what has been set with oven controls or MINUTE TIMER. (See page 8.)
Oven Light Switch: The oven light automatically comes on whenever the
oven door is opened. When door is closed, push in switch to turn oven light on or
off. Light cannot be turned on during the self-cleaning process.
Door Lock Lever: Use to lock oven for self-cleaning process.

Display Window
_/ENTER CONVCTBAKE
IndicatorWords _--_I_ CLEAN O O
'_ LOCK
_'BROIL RAD STOP
AM PROBE_lkP 1
0U_ Display Numerals
PM M TIMEJ
DISPLAY WINDOW serves multiple purposes.
Display Numerals:
• Show time of day.
• Count down time remaining as set with MINUTE TIMER PAD.
• Show temperature of oven as it rises to reach programmed temperature.
• Show internal temperature of food as it rises when PROBE TEMP is used.
• Serve as a reminder to lock oven door for self-cleaning operation when
information word, door, is displayed.
• Show a mistake has been made when information word, EEEE meaning error,
is displayed.
• Recall program entered when commanded, such as set temperature or time.
Indicator Words:
• Blink to prompt next step and allow entry of program.
• Show on-going programmed function illuminated in words to indicate the
present status of program.
• Show function programmed when recalled.

Clock Setting
°L,,.88 .
LOCK •
BROIL RAO STOP PM ALARM TIMEJ
IMPORTANT: First, set the clock.
When oven is first supplied electrical power or power is interrupted, the entire
display will blink. Whenever this occurs, clock MUST be set before entering
operating instructions to control panel.
To set the clock for time of day:
1. Touch CLOCK PAD.
Indicator Words ENTER, TIME, AM or PM and colon will blink for8 seconds to
allow setting numbers and AM/PM for time of day. (If more than 8 seconds
elapse between touching CLOCK PAD and first numeral, the CLOCK PAD
must be touched again to repeat the sequence.)
2. Touch NUMBER PADS for time of day desired; enter in order.
For example: touch 5 30for 5:30.
Display
3. Touch AM/PM PAD.
Touch pad until desired AM or PM setting appears in display window.
I ENTER 5",M3 01 Display
4. Touch START PAD.
IMPORTANT: This step is necessary to complete setting the clock or any
instructions given to control panel. Clock is now set; colon will continue to
blink.
To change time of day set on clock: Repeat above sequence.
NOTE: Clock time cannot be changed when control panel has program
entered. Cancel program with appropriate pad before reprogramming clock.
To recall time of day when another function is showing: Touch CLOCK PAD.
Time of day will be displayed briefly, then display will automatically return to
on-going program.

Oven Operation, Baking or Roasting
To set oven on radiant or convection bake:
1. Place oven racks on proper rack positions. (See page 15.)
2. Touch BAKE RAD or BAKE CONV PAD.
Indicator Words ENTER, CONVCT or RAD, BAKE and TEMP will blink. All O's
will be displayed. [_.TEeCO_ 0 _P] Display
3. Touch NUMBER PADS for oven temperature desired by touching numbers, in
order.
For example: touch 3 2 5 for 325°F.
(Allowable range of temperature that may be set is 100° to 525°F.)
ENTER CONVCT BAKE _P ]
3 2 5 Display
4. Touch START PAD.
Display will show a rise in increments of 5° until programmed temperature is
reached. When Indicator Word TEMP stops blinking, the oven will be preheated
and programmed oven temperature will be displayed. To time length of cooking
period, use MINUTE TIMER. (See page 11.)
IMPORTANT: Whenever TEMP is blinking, the oven is heating. If TEMP does
not blink, oven was already hot from previous use and is preheated.
To recall temperature set: Touch appropriate BAKEPAD.Temperature will be
briefly displayed, then will automatically return to on-going program.
To change temperature set: Repeat Steps 2-4, entering new temperature in
Step 3.
5. Touch CANCEL-OFF PAD to turn oven off at end of baking.
Display will return to time of day.
NOTE: A cooling fan may be heard during oven use. This occurs anytime
cooling of the electronic control panel is required. Fan may come on any
time during use of the oven and may continue for a short time after the
oven has been turned off.
10

Minute Timer
IMPORTANT: This timer does not control the oven; it only operates a beeper. It
can be used to remind you when a period, up to 99 minutes and 99 seconds,
expires. It can be used independently of any other oven activity and can be set
anytime.
To set minute timer:
1. Touch MINUTE TIMER PAD.
Indicator Words ENTER and TIME will blink and all O's will be displayed for 8
seconds to allow setting numbers. (If more than 8 seconds elapse between
touching MINUTE TIMER PAD and first numeral, the MINUTE TIMER PAD
must be touched again to set the numbers.)
oo. oq) o,.,,o,
2. Touch NUMBER PADS for time desired.
For example: touch 30 0 0for 30 minutes or touch 3 0 for 30
seconds.
IMPORTANT: This is the only function where time entered is in minutes and
seconds. Minutes are to left of colon and seconds to right of colon.
I or[ os
3. Touch START PAD.
This starts the countdown that will be displayed. Countdown will have display
precedence over anything else programmed, such as oven temperature or
probe temperature. At end of time set, signal will beep five times.
After timer runs out, display will return to time of day or whatever is
programmed on control panel.
4. To cancel MINUTE TIMER, touch MINUTE TIMER PAD to stop beeping or to
cancel timer at any time. CANCEL-OFF PAD can also be used to stop the
beeping; however, this will also cancel any other cooking function.
11

Time-Controlled Baking or Roasting
To set oven to start immediately and shut off automatically:
1. Touch BAKE RAD or BAKE CONV PAD.
Indicator Words ENTER, CONVCT or RAD, BAKE and TEMP will blink. All O's
will be displayed.
ENTER CONVCT TEMP 1
0 0 0 0
2. Touch NUMBER PADS for desired oven temperature, in order.
For example: touch 350for 350°F.
(Allowable range of temperature that may be set is 100° to 525°F)
3.
ENTER CONVCT BAKE FP 1
3 5 0 Display
Touch BAKE TIME PAD.
Indicator Words ENTER, BAKE and TIME will blink. All O's will be displayed.
Touch number pads for amount of time food is to cook.
Hours are to left of colon and minutes to right of colon.
For example: touch 2 30for 2 hours and 30 minutes.
EN]ER BAKE TIOME ]
2-3
IMPORTANT: Oven will preheat for approximately 8 to 10 minutes. At end of
programmed BAKE TIME, oven will shut off automatically; retained heat will
continue to cook food. This function is not recommended for baked items
that require a preheated oven, such as cakes, cookies, pies, breads. For these
foods, place food in preheated oven, then set MINUTE TIMER to signal for
end of baking time.
4. Touch START PAD.
Display will show a rise in increments of 5°F until programmed temperature is
reached. When Indicator Word TEMP stops blinking, the oven is preheated and
programmed oven temperature will be displayed.
[CONVCT BAKE TEMP l
I0 0 F Display
To recall functions programmed: Touch appropriate pad BAKE RAD or BAKE
CONV or BAKE TIME. Recall will be displayed briefly, then display will
automatically return to on-going program. BAKE TIME recall will display time
remaining.
5. Touch CANCEL-OFF PAD to cancel before programmed automatic time
expires.
Display will return to time of day.
12

To set oven to start at future time and shut off automatically:
1. Follow preceding Steps 1-3.
4. Touch STOP TIME PAD.
Indicator Words ENTER, STOP and TIME will blink. All O's will be displayed.
Enter desired time food is to be finished.
For example: Touch 6 0 0 for 6:00.
5. Touch AM/PM PAD.
Touch pad until desired AM or PM setting appears in display window.
6 PM"00E} Display
6. Touch START PAD.
Start time will be automatically calculated and will be briefly displayed.
For example: If 2 hours, 30 minutes was touched in Step 3 and 6:00 PM was
touched in Step 4 above, the display will show 3:30 PM briefly. Then display
will change back to time of day with programmed commands showing by
means of Indicator Words.
•Display
RAD STOP PM
If STOP TIME (Step 4 above) and start time calculates less than BAKE TIME
(Step 3) programmed, all E's appear when START PAD is touched. Enter a
later STOP TIME and repeat above sequence.
To recall function programmed: If after touching START pad, you would like
to recall any command or function given the control panel, touch that specific
command pad. It will appear briefly in the display window, then will
automatically return to on-going program.
NOTE: Since food continues to cook if left in the oven, it is suggested that the
clock controls be used primarily to start the oven when no one is in the
kitchen. Provisions should be made to have the food removed as soon as the
signal has sounded.
13

Baking
General Baking Recommendations
• When cooking foods for the first time in your new oven, use recipe
cooking times and temperatures as a guide.
• Use tested recipes from reliable sources.
•Preheat the oven only when necessary. For baked foods that rise and
for richer browning, a preheated oven is better. Casseroles can be
started in a cold oven. Preheating takes from 6 to 8 minutes; place
food in oven after TEMP Indicator Word stops blinking.
•Arrange oven racks before turning on oven. Follow suggested rack
positions on page 15 and in the various baking charts.
•Allow about 1 to 11/2 inches of space between the oven side walls
and utensils to allow proper air circulation.
• When baking foods in more than one utensil, place them on opposite
corners of the rack. Stagger utensils when baking on two racks so
that one utensil does not shield another. (See above photo.)
•To conserve energy, avoid frequent or prolonged door openings. At
the end of cooking, touch CANCEL-OFF PAD to turn oven off before
removing food.
• Always test for doneness (fingertip, toothpick, sides pulling away
from pan). Do not rely on time or brownness as only indicators.
• Use good quality baking utensils and the size recommended in the
reci pe.
•Dull, dark, enameled or glass utensils will generally produce a
brown, crisp crust. Shiny metal utensils produce a light, golden
crust.
Frozen pies in shiny aluminum pans should be baked on a cookie
sheet on rack 1 or be removed to a dull or glass pan.
14

Convection Baking Recommendations
•As a general rule, when using recipes or prepared mixes developed for a
radiant bake oven, set the oven temperature 25°F lower than the recipe
recommended temperature. Times will be similar to or a few minutes less
than recipe recommended times. The chart on page 16 compares times and
temperatures of many baked foods. Use this as a reference.
• For better browning, large utensils such as cookie sheets, jelly roll pans, or
rectangular baking pans should be placed lengthwise, front to back, on the
rack. This centers the food in front of the convection fan for better air
circulation which gives better overall browning.
• Cookie sheets should be without sides and made of shiny aluminum. The
best size to use for cookie sheets and jelly roll pans is 151/2 x 12-inches
(overall size, includes handles).
Rack Positions
The rack positions noted are generally recommended for the best browning
results and most efficient cooking times. Refer to charts in the baking and
roasting sections for recommendations for specific foods. See page 18 for
suggestions and guidelines for multiple rack cooking.
5
4
3
2
1
Use Rack Position 1 for:
Roasting large cuts of meat and large poultry, frozen pies.
Use Rack Position 2 for:
Roasting small cuts of meat, large casseroles, loaves of bread, cakes (in either
tube, bundt or layer pans).
Use Rack Position 3 for:
Most baked goods on cookie sheet or jelly roll pan, frozen convenience foods,
pizza.
Use Rack Position 4 for:
Most broiling.
Use Rack Position 5 for:
Three rack cooking.
Multiple Rack Cooking:
Two racks, use 2 and 4. Three racks, 1, 3 and 5.
15

Baking Chart
Product and Type
CAKE
Yellow-2 layers
White-2 layers
Chocolate-2 layers
Bundt
Angel Food
Pound Cake
Snacking Cake
Cupcakes
Sheet Cake
PIES
Two Crust
Fruit, fresh
Fruit, frozen
One Crust
Custard, fresh
Radiant
Convection Bake Radiant
Rack* Temp, (°F) Convection Temp. (°F) Bake
Position Preheated*** Time** Preheated Time**
2 or 3 325 °30-35 350 °30-35
2or 3 325 ° 22-30 3500 25-30
2 or 3 325 °30-35 350 °30-35
1 or 2 325 °40-45 350 °35-45
1 or 2 350 ° 28-30 375 °30-40
2 300 °,40-50 325 °40-50
2 350 ° '25-30 375 ° 30-35
3 325 ° , 15-20 350 ° 15-20
3 325 ° ,20-25 ,350 ° 20-25
i!
i
2 3750-400 ° !35-45 4000-4250 35-55
1 3750-400 ° I45-55 400a-425 ° 45-60
=
I
3 325 ° 45-50 , 350 ° 35-40
375 ° 60-65
425°'450° I8-12
33250-350 ° 8-12 3500-375 ° 8-12
3 3250-350 ° 8-12 3500-375 ° 8-12
3 3250-350 ° , 8-12 '3500-375 ° , 8-12
2 ' 325 o 30-40 350 ° 30-40
I
or 2 350 ° 25-30 375 ° 30-40
3 375 ° 10-15 ,3750-400 ° 15-20
COOKIES
Chocolate Chip
Peanut Butter
Sugar
Brownies
BREADS, YEAST
Loaf
Rolls
Pan
Size
g_,
9"
g"
tube
tube
loaf
8x8"
15x10"
g,,
9"
8x8"
loaf 1
BREADS, QUICK
Loaf, Nut, Fruit loaf 2
Gingerbread 9x9" 2
Cornbread 8x8" 2
Cornbread Muffins 3
Biscuits 3
Muffins 3
•i
!
3250 60-75
375o-400 ° t5-30
375 ° 10-15
3750-400 ° i 10-20
375 ° 15-25
350 ° 60-75
40
4000-450 ° 15-30
4000 10-20
4000-425 ° 10-20
400 ° 15-25
*For Multiple Rack Baking, see page 18.
** The times given are based on specific brands of mixes or recipes tested.
Actual times will depend on the ones you bake.
*** The CONVECT temperature is 25°F lower than recommended on package mix or recipe.
16

Convection Baking of Frozen
Convenience Foods
•Preheating the oven is not necessary.
•Follow package recommendations for oven temperature, foil covering
and use of cookie sheets. Baking times will be similar. See chart below
for some exceptions and examples.
• Center foods in the oven. If more than one food item is being baked or if
foods are being baked on multiple racks, stagger foods for proper air
circulation.
•Most foods are baked on rack position 3.
°For multiple rack baking, use racks 1, 3 and 5. However, pizzas should be
placed on cookie sheets and baked on rack positions 2, 3 and 4.
Here are a few examples of times and tem
RACK
POSITION
3
3
3
3
3
3
3
)eratures:
CONVECTION
NOT PREHEATED
Minutes Temp.°F
25 375 °
5 300 °
20 425 °
15 450 °
35 425 °
30 425 °
17 425 °
50 425 °
FROZEN
CONVENIENCE
FOODS
Chicken, fried
Donuts, glazed
Fish, batter fried
French Fries
Macaroni and Cheese
Pot Pies
Pizza
Turkey, slices with
gravy (-rv dinner)
RADIANT BAKE
PREHEATED
Minutes
25-30
6
25-30
15-25
30-35
30-40
15-17
Temp.°F
375 °
300 °
425 °
450 °
4250
425 °
425 °
355-60 425°
17

Convection Cooking on Multiple Racks
For best results, bake foods on one rack at a time as described in this manual. However,
very good results can be obtained when baking quantities of foods on multiple racks.
Quantity cooking provides both time and energy savings.
The convection oven issuggested for most multiple rack cooking, especially three rack
cooking, because the circulating heated air results in more even browning than radiant.
For two rack cooking, the radiant bake oven provides very good baking results espe-
cially when pans can be staggered, such as with layer cakes.
Many foods can be prepared on three racks at the same time. These are just a few
examples: cookies, cakes (layer or sheet cakes), cupcakes, rolls, biscuits, muffins, pies,
frozen convenience foods, pizzas, appetizers, and snack foods.
To obtain the best results in multiple rack cooking, follow these suggestions:
Use temperature and times in this manual as a guide for best results.
For two rack baking, rack positions 2 and 4 are best for most baked products
but positions 1 and 3 also provide acceptable results.
For three rack baking use positions 1, 3 and 5. One exception is pizza (see
page 17).
Since foods on positions I and 5will usually be done before foods on position
3, additional cooking time will be needed for browning foods on the middle
rack. An additional 30 to 60 seconds are needed for thin foods such ascookies.
For foods such as biscuits, rolls, or muffins, allow 1to 2 more minutes. Frozen
pies and pizzas, which should be baked on a cookie sheet, need about 2 to 4
more minutes.
• Stagger small utensils, such as layer cake pans, in the oven.
• Frozen pies in shiny aluminum pans should be placed on cookie sheets and
baked on rack positions 1, 3, and 5.
• Jelly roll pans and cookie sheets should be placed lengthwise, front to back, in
front of the fan for more even browning.
• Oven meals are recommended for energy conservation. Use rack positions 1
and 3 or 1 and 4.
18

Roasting
General Roasting Recommendations
•Preheating is not necessary.
For open pan roasting, place meat or poultry on the slotted portion of the
two-piece pan included with the oven. Do not add water to the pan. Use open
pan roasting for tender cuts of meat. Less tender cuts of meat need to be
cooked by moist heat in a covered utensil.
• For best results, a meat thermometer is the most accurate guide to degree of
doneness. See pages 22-25 for directions on use of the PROBE TEMP feature
as well as suggestions for placing a thermometer probe in meat and poultry.
•Place roast, fat side up, to allow self basting of meat during roasting.
• Since meats continue to cook after being removed from the oven, remove roast
from oven when it reaches an internal temperature about 5 degrees below the
temperature desired.
• For less loss of juices and easier carving, allow about 15 minutes "standing
time" after removing meat from oven.
• For best results in roasting poultry, thaw completely. Due to the structure of
poultry, partially thawed poultry will cook unevenly.
Radiant Bake Roasting Recommendations
• If preferred, tender cuts of meat can be roasted in the radiant bake oven by
following the general recommendations given above. However, meats will
roast more quickly in the convection oven.
• Radiant bake is best for less tender cuts of meat that require a longer, moist
heat method of cooking. Follow your recipe for times and temperatures for
covered meats.
• Meats cooked in cooking bags, dutch ovens, or covered roasting pans are best
cooked in the radiant bake oven.
• Use meat roasting charts in standard cookbooks for recommended times and
temperatures for roasting in a radiant bake oven.
19

Convection Roasting Recommendations
• Tender cuts of meat and poultry can be quickly roasted to a rich golden brown
in the convection oven. Follow general recommendations for roasting.
• Refer to convection meat roasting chart for recommended cooking tempera-
ture and time. The chart can serve as a guide to help plan meal serving time.
• Minutes per pound will vary according to the size, shape, quality, and initial
temperature of meat as well as the electrical voltage in your area. Times are
based on refrigerator cold meat.
• A large cut of meat will usually require fewer minutes per pound to roast than a
smaller cut of meat.
• Do not use a roasting pan with high sides; use pan provided with oven.
• Do not cover meat. Allow the circulating hot air to surround the meat and seal in
the juices.
• Since the breast meat on a large turkey cooks more quickly than the thigh area,
place a "foil cap" over the breast area after desired brownness is reached to
prevent overbrowning. (See above photo.)
• A stuffed turkey will require an extra 30 to 60 minutes depending on size.
Stuffing should reach an internal temperature of 165°F.
Convection Roasting: Frozen to Finish
Meats (except poultry) may be roasted frozen to finish. Follow these guidelines for the
most satisfactory results.
• Use temperatures for roasting fresh meats as recommended by most cook-
books. Generally, most meats are roasted at 325°F. For best results do not use
temperatures below 300°F.
• Use times for roasting fresh meats given in your favorite cookbooks as approx-
imate guides for roasting frozen meats. Roasting times will vary due to factors
such as coldness of meat, size, quality, or cut. In general, roasting times for
frozen to finish in the convection oven will be approximately the same as fresh
to finish in a radiant bake oven.
• The guidelines given for roasting fresh meats in the convection oven also apply
to roasting frozen meats.
• If oven probe thermometer will be used, insert probe midway during cooking
process; reset cooking program and set PROBE TEMP. (See page 22.)
20