Jenn-Air EXPRESSIONS W27400 User manual

JENN-AIR
Use and Care Manual
27' Expressions ®
Convection Wall Oven
Models W27400 WM27460, WW27430
LW27400S, WW27430S_
MODEL WW27430
For Microwave Oven, refer to Use and Care Manual packed in Microwave Oven.

Congratulations on your choice of a Jenn-Air wall oven. Your Jenn-Air convection oven
combines the best of four cooking methods: conventional baking or roasting, convection
baking, convection roasting, and broiling, in a self-cleaning oven.
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 quickty. Distributed heat makes
multiple rack cooking possible. Convection roasted meats retain their natural flavor and
juiciness with less shrinkage than conventional roasting.
Before you begin cooking with your new oven, please take a few minutes to read and
become familiar with the instructions in this book. On the following pages you will find
a wealth of information regarding all aspects of using your new oven. By following the
instructions carefully, you will be able to fully enjoy and properly maintain your oven and
achieve excellent results with the food you prepare.
Should you have any questions about using your Jenn-Air oven, write to us. Be sure
to provide the model number.
Jenn-Air Customer Assistance
c/o Maytag Customer Service
P,O. Box 2370
Cleveland, TN 37320-2370
Model Number
Serial Number (numbers appear on the serial plate on the oven front frame)
Date Purchased
JENN-AIR DEALER FROM WHOM 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 Cal! 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 Buib Replacement .................................................................... 33
Cleaning
Self-Cleaning Process28-32
Clock Controls
Clock Contro!ied Baking or Roasting ...................................................... 12-13
Time of Day Clock ........................................................................................ 10
Timer ........................................................................................................... 11
Oven Operation
Oven ControlPanel ........................................................................................6
Rack Positions .............................................................................................9
SettingControLs.............................................................................................8
Probe ........................................................................................................... 22-25
Roasting
Conventional Roasting Recommendations18
Convect Roasting ................................................................................... 19-21
Frozen Convenience Foods ......................................................................... 21
General Roasting Recommendations .......................................................... 18
Roasting Chart ............................................................................................ 19
Safety Precautions .......................................................................................... 4-5

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.
6. Flammable materials should not be stored in an oven.
7. 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 not use a towel or other bulky cloth.
9. Use care when opening oven door. Let hot air or steam escape before
removing or replacing food.
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 iscool. If rack must
be moved while oven is hot, do not let potholder contact hot heating
element in oven.
13. 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.
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. CAUTION: BEFORE SELF-CLEANING THE OVEN, REMOVE FOOD,
BROILER PAN AND OTHER UTENSILS.

17. Listenforfan.Afannoiseshouldbeheardduringthebake,convectbake,
convectroast,broilandcleaningcycles.Ifnot,callaserviceman.
18. DONOTTOUCHHEATINGELEMENTSORINTERIORSURFACESOF
OVEN.Heatingelementsmaybehoteventhoughtheyaredarkincolor.
Interiorsurfacesofanyovenbecomehotenoughtocauseburns.During
andafteruse,donottouch,orletclothingorother flammable materials
contact heating elements or interior surfaces of oven until they have had
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.
19. PREPARED FOOD WARNING: Follow food manufacturer's instructions.
If a plastic frozen food container and/or its film cover distorts, warps or is
otherwise damaged during cooking, immediately discard the food and its
container. The food could be contaminated.
21). This appliance has been tested for safe performance using conventional
cookware. Do not use any devices or accessories that are not specifically
recommended in this manual. Do not use add-on convection systems.
The use of devices or accessories that are not expressly recommended
in this manual could create serious safety hazards, result in performance
problems, and reduce the life of the components of the appliance.
21. Do not allow aluminum foil or meat probes to contact heating element.
IMPORTANT SAFETY NOTICE AND WARNING
The California Safe Drinking Water and Toxic Enforcement Act of 1986
(Proposition 65) requires the Governor of California to publish a list of
substances known to the State of California to cause cancer or reproductive
harm, and requires businesses to warn customers of potential exposures to
such substances. Users of this appliance are hereby warned that when the
oven is engaged inthe self-clean cycle, there may be some low level exposure
to some of the listed substances, including Carbon Monoxide. Exposure to
these substances can be minimized by properly venting the oven to the
outdoors during the self-clean cycle.
- SAVE THESE INSTRUCTIONS -

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 wilt
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.
Upperoven
,i_ii_iiii!z;_ _ _!_i
L_er Oven .................
Function Pads
!ii!!i:_:ii:i_!iii_!i!!il Use for conventional baking or roasting.
Use for top browning or oven broiling.
Use to set self-cleaning process.
Cancels all programming except Timer.
Use for convect baking.
Use for convect roasting,
Use to set desired internal temperature when using Probe.
ii_!!i!i:ii_ili_ii!i;ii!_i!ii:
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.)
Use to signal expiration of a time period up to 11 hours and 55 minutes.
Use to signal expiration of a time period up to 11 hours and 55 minutes.
Use to set time of day.

Number Pads
Use to set time or temperature.
Oven Light Pad (Control Panel)
The oven light automatically comes on whenever the oven door isopened. When door is closed, touch
the Oven Light Pad to turn oven light on or off. Note: A beep will sound every time the Oven Light
Pad is touched.
Display Window 88" 88 iSSSc°SSS:
CSNVBASEMAST CHV BAKEROAST
DELAY START COON TIMED CLEANBHIL CLEANBROIL
Display Numbers: STOPTIMER[_] [_glOVEN LOCKPREHEAT_LOCKPREKEAT
•Show time of day.
• Countdown of time remaining when using time functions.
• Show temperature of oven as it rises to reach programmed temperature and the set tempera-
ture once it is reached.
• Recall programmed temperature or time when commanded.
• Rounding of Display Numbers: Temperature range is 100° to 550oF and can be set in 5°
increments. When setting temperature, the control will round itto the nearest ! 0°. For example,
if 2370 is entered, the control will round the temperature to 240 °.
Prompts:
• Serve as a reminder to shut oven door, if it isopen, for self-c_eaning operation when the word,
door, is displayed.
• "Err" will appear in the Display when an improper temperature or time has been entered. "Err"
witl flash and a beep will be heard three times. Then, the Display wi!l return to the previous
Display before the error was entered.
Indicator Words:
• Flash to prompt next step.
• Indicate status of programmed function.
• Show programmed function when recalled.
• Show oven selected. U - is the upper oven; L - is the lower oven. (Model WW27430)
Chimes vs. Beeps
• A chime sound is used to designate the end of a timing or cooking operation.
• A beep sound will be heard when any pad is touched. A series of short beeps are used to
designate an incorrect entry, door is open when set for aself-clean, probe needs to be removed
and a fault code.
End of Cycle Chimes:
• The end of cycle chimes is four short chimes followed by "reminder" chimes for a specified
length of time, until you cancel that function. For the Timer function, there are two "reminder"
chimes every 30 seconds for five minutes. For the Timed Cook, functions there is one
"reminder" chime every minute for ten minutes. To cancel these "reminder" chimes, touch the
appropriate pad again (either the Timer Pad or Cook Time Pad). You may also touch the
Cancel Off Pad to cancel the "reminder" chimes, but it will also cancet all other oven functions.
• Ifyou would liketo eliminate all the "reminder" chimes entire_y, touch and hold the Cancel Off
Pad for twelve seconds. (This wil! .not eliminate the initial four short chimes).
• To retejw#_ the "reminder" chimes, touch and hold the Cancel Off Pad for twelve seconds.
INOTE: To change the oven to a 24 hour clock or Celsius (C) degrees, contact your authorized !
Jenn-Air Service Contractor or installer. ]
7

To set oven on Bake or Convect Bake or Convect Roast
1, Place oven racks on proper rack positions. (See page 9.)
2, Touch Bake Pad or Convect Bake Pad or Convect Roast Pad.
indicator Words BAKE or CONV BAKE or CONV ROAST wil! flash and three
dashes will be shown.
Note: tf more than five seconds elapse between touching a pad and touching a
number pad, Display will return to previous Display.
3. Touch the appropriate number pads for desired oven temperature,
Allowable temperature range is 100° to 550°F. After five seconds the oven will
begin to preheat. The Indicator Words ON, PREHEAT, and either BAKE or CONV
BAKE or CONV ROAST will appear in the Display. The temperature shown will
be 100 ° or the oven temperature whichever is higher.
Example: tf at 10 o'clock you set the oven for 350° for convect baking, after five
seconds the Display will show:
tlO:O0 ,ot
During the preheat, the Display will show a rise in 5° increments until programmed
temperature is reached. When the oven is preheated, the oven will chime, the ON
and PREHEAT Indicator Words wit! go off, and programmed oven temperature
will remain in the Display.
Note: Oven will preheat for approximately 7 to 11 minutes.
Important: Whenever ON appears in the Display, the oven is heating.
temperature set during preheat: Touch the appropriate Bake Pad or
Convect Bake Pad or Convect Roast Pad. Temperature wiltbe briefly displayed,
then wilt automatically return to on-going program.
To change_temperature set: Touch appropriate Bake Pad or Convect Bake Pad
or Convect Roast Pad and the appropriate number pads for the new desired
temperature.
Note: If you are lowering the temperature be!ow the current oven temperature, the
Indicator Words PREHEAT and ON will appear briefly in the Display and the
preheat chime will sound. Then, the Display will show programmed temperature
and indicator word BAKE or CONV BAKE or CONV ROAST only.
4, Touch Cancel Off Pad to turn oven off at end of baking. The oven wil! continue
operating until the Cancel Off Pad is touched.

Therackpositionsnotedaregenerallyrecommendedforthebestbrowningresultsand
mostefficientcookingtimes.Formanyfooditems,excellentresultscanbeachieved
when using one of several different rack positions. Refer to baking and roasting sections
for recommendations for specific foods.
Different Racks
Two fiat racks and one offset rack were packaged with your oven. The use of the offset
rack is denoted in the tist below and the charts as an "o" after the rack number. Note
WW30430 Owners: An additional offset rack and fiat were packaged in your oven.
_4 (fiat rack)
_3o (offset rack)
_t (flat rack)
Rack Uses
Rack Position #4o (offset rack on #4):
Most broiling.
Rack Position #3:
Most baked goods on cookie sheets, cakes (sheet and layer).
Rack Position #30 (offset rack on #3):
Most baked goods on cookie sheets, frozen convenience foods, fresh fruit pie, cream
pie, layer cakes, main dish souffle.
Rack Position #2:
Roasting small cuts of meat, cakes (tube, bundt or layer), frozen fruit pie, pie shell,
large casseroles.
Rack Position #20 (offset rack on #2):
Roasting small cuts of meat, loaves of bread, angel food cake.
Rack Position #1:
Large cuts of meat and large poultry, angel food cake, loaves of bread, custard pie,
dessert souffle.
Multiple Rack Cooking:
Two racks, use #2o and #4. Three racks, use #! ,#3o, and #4.

Whenelectricalpowerissuppliedorafterpowerinterruption,thelastclocktime
displayed_beforepowerwasinterruptedwillflash.Timewill advance and continue to
flash until clock is reset.
To set Time of Day
1. Touch Clock Pad.
Indicator word TIME wilt flash and time digits will appear in the Display. (If more
than five seconds elapse between touching Clock Pad and touching a number
pad, the Clock Pad must be touched again in order to set clock.)
2. Touch the appropriate number pads until correct time of day appears in Display.
Note: Five seconds after touching the number pads, the time of day will
automatic.a!ly be entered.
IMPORTANT
•TO recall time of day when another time function is showing: Touch Clock Pad.
• Clock time cannot be changed when oven has been programmed for Timed
Bake, Timed Convect Bake, Timed Convect Roast or Self-clean. Cancel program
before reprogramming clock.
10

Important: This interval Timer can be used to remind you when a period, up to 1t
hours and 55 minutes, expires, tt can be used independently of any other oven activity
and can be set while another oven function is operating. The Tim__does not controt
the oven.
To set Timer
1. Touch Timer Pad.
The Indicator Word Timer and either 1or 2 flashes and "0Hr:00" appears in the
Display.
2. Touch the appropriate number pads until the desired number of minutes or hours
and minutes appear in the Disptay.
Note: If more than five seconds elapse between touching a Timer Pad and a
number pad, the Timer Pad must be touched again.
Example: To set Timer One for 5 minutes, touch the Timer One Pad and the
number 5 pad. After five seconds, the display wi!} show:
-os l
Example: To set Timer Two for i hour and 30 minutes, touch the Timer Two Pad
and the numbers "1, 3, 0" pads. After five seconds, the Display will show:
Countdown wil! start after five seconds. Countdown wil! have display precedence
over other time functions, tf both timers are set, the timer with the least amount
of time remaining will have display precedence.
At the end of time set, the Timer will chime four times and "End" wil! appear in the
Display. If timer is not cancelled (see below), "End" will remain in the Display and
there will be two chimes every thirty seconds for five minutes.
To cancel Timer
1. Touch and hold the Timer Pad for four seconds.
OR
2. A. Touch the Timer Pad.
B. Touch "0" number pad. Five seconds later the Timer will be cancelled.
NOTE: ouching Cancel Off Pad to cancel chimes will cancel ALL selected oven 1
programming. J
11

t steps 5 you want baking to start ately.
To set oven to start immediately and shut off automatically
1. Touch Bake Pad or Convect Bake Pad or Convect Roast Pad.
Indicator Words BAKE or CONV BAKE or CONV ROAST will flash and three
dashes will be shown.
2. Touch the appropriate number pads for desired oven temperature.
After five seconds the oven will begin to preheat. The Indicator Words ON,
PREHEAT, and BAKE or CONV BAKE or CONV ROAST will appear in the Display.
The temperature shown will be 100° or the temperature of the oven, whichever is
higher. Example: If at 10 o'clock you set the oven for 350ofor convection baking,
the Display will show: goo°
IlO:O0 ,..o,ol
During the preheat, the Display wi!l show a rise in 50increments until programmed
temperature is reached. When the oven is preheated, the oven wilt chime, the ON
and PREHEAT Indicator Words will go off, and programmed oven temperature
will be displayed. Important: Whenever ON appears in the Display, the oven is
heating.
3. Touch Cook Time Pad.
Indicator Words COOK TIME will flash and Display will show "0 HR:00'L
4. Touch the appropriate number pads to enter cooking hours in five minute
increments. Hours are to left of colon and minutes to right of colon. (Allowable
range is 5 minutes to 11 hours and 55 minutes.) Example: Ifcooking time selected
for the oven is 2 hours and 30 minutes, the Display will show:
[
After five seconds, the time of day returns to the Display. Important: Oven wi!l
preheat for approximately 7 to 11 minutes. At end of programmed Cook Time,
oven will shut off automatically; retained heat wil! continue to cook food. Clock
controlled cooking 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 use Timer to signal end of baking time.
At the end of programmed Cook Time, the oven will shut off automatically and a
"chime" will be heard four times and "End" wil! appear in the Display. if oven is not
cancelled, "End" wil! remain in the Display and there wit! be one chime every minute
for ten minutes.
12

To set oven to start at future time and shut off automatically
1-4. Follow preceding Steps 1-4, on page 12.
5. Touch Stop Time Pad.
Indicator Words STOP and TIME will flash. Display will show the calculated
stop time based on current time of day and cook time. Note WW27430 Owners:
The appropriate letter (U - upper oven; L - lower oven) and OVEN will also flash.
6. Touch the appropriate number pads to enter desired stop time.
A stop time can only be accepted for later in the day. 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 chime has sounded.
Example: Ifat 10 o'clock you set the oven for 350 °convection bak}ng and 2 hours
and 30 minutes cooking time, the calculated stop time would be "12:30". The
Display would show:
I 2:30 1oo°
SlOP 11E Pr_t_lfJ_T_
If you want the stop time to be 1 o'clock, touch the number pads "1,0,0". Five
seconds later, the Display will briefly show the start time:
10:30 5.oo°J
After five seconds, the display wil! return to current time of day, thus showing:
II 0:00 3so°
¢ONV_J_
DELAY "WED
At the end of the delayed period, the DELAY Indicator Word will go off and the oven
will begin to heat. 100° will be shown. As the oven heats, the Display will show
a rise in increments of 5° until programmed temperature is reached.
At the end of programmed Cook Time, the oven will shut off automatically and a
"chime" will be heard four times and "End" will appear in the Display. If oven is
not cancelled, "End" will remain in the Display and there will be one chime every
minute for ten minutes.
IMPORTANT
•Note ViV#27430 Owners: Clock controlled baking can be used with only one oven
at a time. To program, first set the bake or convect bake or convect roast function
for the desired oven, then set the cook time. If one oven isset for clock controlled
baking, the other oven cannot be set to self-clean.
QTo recall time function programmed: Touch the appropriate time pad.
•To cancel timed function only: Hold Cook Time Pad for four seconds. This will
only cancel cook time and stop time, not programmed bake mode.
• If more than five seconds elapse between touching a function pad and touching
appropriate number pads, the oven is not set and Display will return to previous
Display.
13

i
I
• 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 7to t ! minutes; place food in oven after PREHEAT indicator
Word cycles off.
• Arrange oven racks before turning on oven. Follow suggested rack positions on
page 9 and in various baking charts.
•Allow about t to I_/_inches of space between the oven side walls and pans to allow
proper air circulation.
• When baking foods in more than one pan, place them on opposite corners of the
rack. Stagger pans when baking on two racks so that one pan does not shield
another unless shielding is intended. (See above left)
• To conserve energy, avoid frequent or prolonged door openings. At the end of
cooking, turn oven off before removing food.
• Always test for dooeness (fingertip, toothpick, sides pulling away from pan). Do not
rely on time or brownness as only indicators.
• Use good quality baking pans and the size recommended in the recipe.
• Dull, dark, enameled or glass pans will generally produce a brown, crisp crust. Shiny
metal pans produce a light, golden crust,
• Frozen pies in shiny aluminum pans should be baked on a cookie sheet on rack 2
or be removed to a dull or glass pan.
•If edge of pie crust browns too quickly, fold a strip of foi{ around rim of crust, covering
edge. (See above right.)
NOTE: A cooling fan will operate during all cooking modes. The fan may atso continue I
to operate after the oven is turned off until the oven has cooled down. }
14

IBaking Chart 1
Note: For Conventional Bake use the Bake Pad.
_32s_-i_,2s-3o 35o° _.35
sr,o_- _-_ "Z7So3o-4o
3oo_ iso_o 325_ 5s-ss
i: _5_ /!5-20 i350' 15-25
; =325'. 26-31 _ . 350° - 30-40
::o75_
:. 25,3_
:375 :I
* An "o" after a rack number implies that the offset rack should be used.
** The times given are based on specific brands of mixes or recipes tested. Actual
times will depend on the ones you bake.
*** The Convect Bake temperature is 25°F lower than recommended on package mix
or recipe.
15

'Batter uneven
- 1
Excessive shrinkage Oven too hot or °verbaking
f_om sides of pan Overmixing
tConvect Baking. R mme ations t
•Use convection baking for breads, cakes, cookies, and pies.
• As a general rule, when using recipes or prepared mixes developed for a
conventional 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 15compares times and temperatures
of many baked foods. Use this as a reference.
• For better browning, place cookie sheets and baking pans lengthwise, side to side
on the rack.
I Cookie sheets should be without sides and made of shiny aluminum. The best size
to use for cookie sheets is 16" x 12" or smaller.
16

For best results, bake foods on one rack at atime 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.
Convect Bake is suggested for most multiple rack cooking, especially three rack
cooking, because the circulating heated air results in more even browning. For two rack
cooking, the conventional bake oven provides very good baking results especially when
pans can be staggered, such as with layer cakes and fresh pies.
Many foods can be prepared on three racks at the same time. These are just a few
exampZes: cookies, cupcakes, rolls, biscuits, muffins, pies, 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 #20 and 4 are best for most baked products but
positions #2 and 4 also provide acceptable results.
• For three rack baking use positions #t, 3o and 4. One exception is pizza. (See page
21 .)
• Since foods on positions #1 and 4 will usually be done before foods on position #3o,
additional cooking time will be needed for browning foods on the middle rack. An
additional minute is needed for thin foods such as cookies. For foods such as
biscuits, rolls, or muffins, allow I to 2 more minutes. Frozen pies and pizzas, which
should be baked on a cookie sheet, need about 2 to 4 more minutes.
• Stagger small pans, 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, 3o and 4.
• Cookie sheets should be placed lengthwise, side to side, in front of the fan for more
even browning.
• Oven meals are recommended for energy conservation. Use rack positions #1 and
3o or #20 and 4 and Convect Roast.
17

•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 pan.
• For best results, a meat thermometer or probe is the most accurate guide to degree
of doneness. The tip of the thermometer or probe should be located in the thickest
part of a roast, not touching fat, bone, or gristle. For turkeys and large poultry
products, insert the tip of the thermometer or probe into the thickest part of the inner
thigh.
• Ptace 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 pouttry will cook unevenly.
• If preferred, tender cuts of meat can be roasted in the conventional bake oven by
following the general recommendations given above. However, meats wil! roast
more quickly in the convect oven using Conveet Roast.
• Conventional bake is best for tess tender cuts of meat that require a longer, moist
heat method of cooking. Follow your recipe for times and temperatures for covered
meats.
II Meats cooked in oven cooking bags, dutch ovens, or covered roasting pans are best
cooked in the conventional bake oven using the Bake Pad.
Q Use meat roasting charts in standard cookbooks for recommended times and
temperatures for roasting in a conventional bake oven.
NOTE: A cooling fan wilt operate during all cooking modes. The fan may also
continue to operate after the oven is turned off until the oven has cooled
down.
18

Chart time is based on thawed meats only. For Conventional Roasting use the Bake Pad+
* When using the Convect Roast mode, there is no need to preheat the oven or to lower the
temperature from conventional roast temperatures.
** Not recommended for convection cooking. Most precooked hams have to be covered white
roasting, thus there would be no time savings from using the convect mode.
19

•Tender cuts of meat and poultry can be roasted to a rich golden brown in the
convection oven. Follow general recommendations for roasting and use Convect
Roast.
• Refer to convection meat roasting chart for recommended cooking temperature
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 wel! as the electrical voltage in your area. Times are based
on refrigerator cold meat.
Q A large cut of meat wilt 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 sea! in
the juices.
• Since the breast meat on a large turkey cooks more quickly than the thigh area,
place a '_foilcap" over the breast area after desired brownness isreached to prevent
overbrowning. (See above.)
• A stuffed turkey wil! require an extra 30 to 60 minutes depending on size. Stuffing
should reach an internal temperature of 165°F.
Convect 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 cookbooks.
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 approximate
guides for roasting frozen meats. Roasting times wi!l vary due to factors such as
coldness of meat, size, qua!ity, or cut. In general, roasting times for frozen to finish
in the convection oven wil! be approximately the same as fresh to finish in a
conventional bake oven.
• The guidelines given for roasting fresh meats in the convection oven also apply to
roasting frozen meats.
• Insert meat thermometer or probe midway during the cooking process.
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