Amana KEBS207 Manuale Utente
14
To Convection Roast:
Before convection roasting, position racks according to the
“Positioning Racks and Bakeware” section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe.
“Positioning Racks and Bakeware” section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe.
Use the roasting rack on top of the broiler pan and grid. This
holds the food above the grid and allows air to circulate
completely around all surfaces.
holds the food above the grid and allows air to circulate
completely around all surfaces.
1. Press CONVECTION ROAST.
Press the number pads to enter a temperature other than
300°F (150°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
300°F (150°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START.
“Lo°” will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing in 5°
increments.
oven display will show the oven temperature increasing in 5°
increments.
When the set temperature is reached, if on, 1 tone will sound.
3. Press CANCEL OFF when finished cooking.
CONVECTION ROASTING CHART
1. Roasting rack
2. Broiler grid
3. Broil pan
2. Broiler grid
3. Broil pan
Food/Rack
Position
Position
Cook Time
(min. per
1 lb [454 g])
(min. per
1 lb [454 g])
Oven Temp.
Internal
Food Temp.
Food Temp.
Beef, Rack Position 2
Rib Roast
rare
medium
well done
rare
medium
well done
Rib Roast
(boneless)
rare
medium
well done
(boneless)
rare
medium
well done
Rump,
Sirloin Tip
Roast
rare
medium
well done
Sirloin Tip
Roast
rare
medium
well done
Meat Loaf
20-25
25-30
30-35
25-30
30-35
22-25
27-30
32-35
27-30
32-35
20-25
25-30
30-35
20-25
25-30
30-35
20-25
300°F (149°C)
300°F (149°C)
300°F (149°C)
325°F (163°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°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)
165°F (74°C)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
Rump
Roast
medium
well done
well done
25-35
30-40
30-40
325°F (163°C)
160°F (71°C)
170°F (77°C)
170°F (77°C)
Pork, Rack Position 2
Loin Roast
(boneless)
(boneless)
Shoulder
Roast
Roast
30-40
35-40
325°F (163°C)
325°F (163°C)
160°F-170°F
(71°C-77°C)
(71°C-77°C)
160°F-170°F
(71°C-77°C)
(71°C-77°C)
Ham, Rack Position 2
Fresh
(uncooked)
(uncooked)
Fully
Cooked
Cooked
25-35
15-20
300°F (149°C)
300°F (149°C)
160°F (71°C)
160°F (71°C)
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium
well done
Shoulder
Roast
medium
well done
25-30
30-35
30-35
300°F (149°C)
160°F (71°C)
170°F (77°C)
170°F (77°C)
Chicken*, Rack Position 2
Whole
3-5 lbs.
(1.5-2.2 kg)
3-5 lbs.
(1.5-2.2 kg)
5-7 lbs.
(2.2-3.1 kg)
(2.2-3.1 kg)
20-25
15-20
325°F (163°C)
325°F (163°C)
180°F (82°C)
180°F (82°C)
Turkey*, Rack Positions 1 or 2
13 lbs. and
under
(5.85 kg)
under
(5.85 kg)
Over 13 lbs.
(5.85 kg)
(5.85 kg)
10-15
10-12
300°F (149°C)
300°F (149°C)
180°F (82°C)
180°F (82°C)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 lbs.
(0.5-0.7 kg)
(0.5-0.7 kg)
50-60
325°F (163°C)
180°F (82°C)
*Do not stuff poultry when convection roasting.
Food/Rack
Position
Position
Cook Time
(min. per
1 lb [454 g])
(min. per
1 lb [454 g])
Oven Temp.
Internal
Food Temp.
Food Temp.