Kenmore 880.5420 Serie Guide D'utilisation Et D'entretien page 17

To Select Convection Settings
There are 5 convection presets for time and temperature. Each
can be activated by sequentially pressing the Convection key.
The temperatures and times can be changed for each of the
following settings. This helps you to match the convection oven
settings with package instructions or your favorite recipes.
CONVECTION SETTING
Function Temperature
CONVECT 325ºF (163°C)
(default)
CONVECT 350ºF (177°C)
COOKIES
CONVECT 325ºF (163°C)
MEATS
CONVECT 325ºF (163°C)
CASSEROLES
CONVECT 425ºF (218°C)
FROZEN
NOTE: Each temperature in this table is 25°F (15°C) lower than
for a non-convection oven. At the end of each set time, the oven
will turn off.
1. Press the Convection (fan icon) key.
The first setting in the display will show convection at
325°F (165°C), and scrolling text at the bottom of the screen
will scroll in this order: "SET TEMP OR TIME" then "OR PUSH
START" then "PUSH AGAIN" then "FOR NEXT."
Each time the Convection key is pressed, the display will
move to the next preset (for Cookies, Meats, Casseroles or
Frozen). The following instructions are applicable for each
preset.
2. Press the temp "up" or "down" arrow pads to enter a
temperature other than the preset convection temperature.
The convection bake range can be set between 170°F and
500°F (75°C and 260°C).
3. Press the HOUR and/or MIN "up" or "down" arrow pads to
enter the stop time.
4. Press START.
The preheat display will show "Lo" in the temperature field
until the temperature is above 170°F (75°C). Once
170°F (75°C) is reached, the display temperature will increase
as the actual temperature of the oven increases, and it will
display "PREHEATING" in the lower text line.
5. Press CANCEL to exit function when finished cooking.
All manuals and user guides at all-guides.com
CONVECTION ROASTING CHART
FOOD/RACK
POSITION
Beef, Rack Position 2
Rib Roast
rare
medium
well-done
Rib Roast
(boneless)
rare
Time
medium
(default)
well-done
Rump,
0 minutes
Sirloin
Tip Roast
rare
0 minutes
medium
well-done
Meat Loaf
1 hour
30 minutes
Veal, Rack Position 2
45 minutes
Loin, Rib,
Rump Roast
medium
25 minutes
well-done
Pork, Rack Position 2
Loin Roast
(boneless)
Shoulder
Roast
Ham, Rack Position 2
Fresh
(uncooked)
Fully
Cooked
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium
well-done
Chicken*, Rack Position 2
Whole
3-5 lbs
(1.5-2.2 kg)
5-7 lbs
(2.2-3.1 kg)
COOK OVEN TEMP.
TIME
(min. per
1 lb (454 g)
20-25
25-30 300°F (150°C)
30-35
22-25
27-30 300°F (150°C)
32-35
20-25 300°F (150°C)
25-30
30-35
20-25 325°F (160°C)
25-35 325°F (160°C)
30-40
30-40 325°F (160°C)
35-40 325°F (160°C)
25-35 300°F (150°C)
15-20 300°F (150°C)
25-30 300°F (150°C)
30-35
20-25 325°F (160°C)
15-20 325°F (160°C)
INTERNAL
FOOD TEMP.
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
160°F (71°C)
170°F (77°C)
160°F-170°F
(71°C-77°C)
160°F-170°F
(71°C-77°C)
160°F (71°C)
160°F (71°C)
160°F (71°C)
170°F (77°C)
180°F (82°C)
180°F (82°C)
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