Toastmaster FAC850SS User Manual download pdf (Page 14)

CONVECTION BAKING/ROASTING

Convection cooking circulates heated air throughout the Oven Cavity

to maintain uniform temperature around the food. This constant, gentle

air flow promotes browning and seals in juices when cooking meats

and may shorten cooking time. Check your food prior to the time it

should be done and continue cooking as necessary.

As a general rule, baked goods require a lower temperature in a

Convection Oven than a convectional oven. Lower the temperature by

50°F to a minimum of 300°F when baking cakes, pies, cookies, and

bread. Follow package instructions for time and temperature when

cooking convenience foods. Check food about 3/4 way through

cooking cycle and adjust time or temperature if necessary.

1. Place Wire Pizza Rack onto the Lower Shelf Rail.

2. Plug into 120V AC electrical wall outlet.

3. Turn Temperature Control to the desired temperature setting.

4. Position Function Control to CONVECTION.

5. Set Timer Control to STAY ON or desired baking time. The

Convection Toaster Oven will shut OFF automatically if Timer is

set. Preheat if necessary.

6. Carefully center baking dish directly on Wire Pizza Rack and close

the Glass Door. You may place foods such as biscuits directly onto

Bake/Broil Pan.

NOTE: Check baked goods for doneness 5 to 10 minutes before

expected completion and continue cooking as necessary.

7. If you are using the Timer, when the BAKE time is complete, a

signal will sound, and the Timer Control will finish in the 0

position; the Convection Toaster Oven will shut off automatically;

the Power Light will go off.

8. If the Timer Control is set to STAY ON, or if the food is finished

cooking before the Timer has signaled, turn Temperature Control

to OFF and the Timer Control to the 0 position.

9. Wearing protective oven mitts, use the Tray/Rack Handle to pull

the Wire Pizza Rack out from the Convection Toaster Oven.

10. Unplug and allow to cool completely before cleaning.

HINTS FOR ROAST

• A meat thermometer inserted into the center of the meat should

always be used to ensure desired doneness.

• Roasting is recommended for large, tender cuts of meat and

poultry. Seasoning prior to cooking adds to the flavor and the

aroma during cooking.

• A layer of fat on the top of the roast promotes better browning and

provides natural basting.

• When roasting meats with a high fat content, the Bake/Broil Pan

may fill with grease before cooking is completed. Carefully remove

the Bake/Broil Pan using oven mitts and empty. Replace for

continued roasting.

USDA RECOMMENDED TEMPERATURES

The United States Department of Agriculture recommends that meat

and poultry be cooked to the following internal temperatures to be

sure any harmful bacteria has been killed. Ground turkey and

chicken should be cooked to an internal temperature of 165° F

and ground beef, veal, lamb and pork be cooked to an internal

temperature of 160° F. Chicken and turkey should be cooked to an

internal temperature of 170° F for white meat and 180° F for dark

meat. Goose and duck should be cooked to an internal temperature

of 180° F. Fresh beef, veal and lamb, etc. should be cooked to an

internal temperature of at least 145° F. Fresh pork should be cooked

to an internal temperature of at least 160° F. When re- heating meat

and poultry products, they should also be cooked to an internal

temperature of 165° F.

INTERNAL TEMPERATURE ROASTING CHART

CUT INTERNAL TEMPERATURE

Beef 145°F Rare

160°F Medium

170°F Well Done

Ham (fresh) 160°F

Ham (precooked) 140°F Rare

Lamb 160°F Medium Well

Pork 160°F Medium

170°F Well Done

Turkey or Chicken, Whole 180°F

Turkey or Chicken, Breast 170°F

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Toastmaster FAC850SS User Manual Page 14

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