Home » Frigidaire Manuals » Ovens » Frigidaire FGMC3066UF » Manual Viewer

Frigidaire FGMC3066UF Complete Owners Guide - Page 27

Convection roasting temperature and time recommendations, Weight, Oven Temp, Internal Temp, Mins per

View all Frigidaire FGMC3066UF manuals

Add to My Manuals
Save this manual to your list of manuals

Page 27 highlights

SETTING OVEN CONTROLS Convection Roasting tips: • Preheating for convection roast is not necessary for most meats and poultry. • Arrange oven racks so large cuts of meat and poultry are on the lowest rack of the oven. • Smaller roasts and poultry should be cooked using rack position 1 glide or 2 flat. • Since convection roast cooks faster, may be able to reduce cook times as much as 25% from the recommended time of your recipe (check the food at this time). Then if needed, increase cook time until the desired doneness is obtained. • Carefully follow your recipe's temperature and time recommendations or refer to the convection roast recommendations for additional information. • Do not cover foods when dry roasting - covering will prevent the meat from browning properly. • When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the insert helps prevent grease splatters. • It is not recommended to roast chicken on a roasting rack. Use a deep pan instead. Table 2: Meat Beef Poultry Pork Convection roasting temperature and time recommendations Weight Oven Temp Standing rib roast* 4 to 6 lb. 350°F (177ºC) Rib eye roast* 4 to 6 lb. 350°F (177ºC) Tenderloin roast 2 to 3 lb. 400°F (204ºC) Turkey whole** 12 to 16 lb. 325°F (163ºC) Turkey whole** 16 to 20 lb 325°F (163ºC) Turkey whole** 20 to 24 lb. 325°F (163ºC) Chicken 3 to 4 lb. 350°F-375°F (177ºC-191ºC)* Ham roast, fresh 4 to 6 lb. 325°F (163ºC) Shoulder blade roast 4 to 6 lb. 325°F (163ºC) Loin 3 to 4 lb. 325°F (163ºC) Pre-cooked ham 5 to 7 lb. 325°F (163ºC) Internal Temp *160ºF (71ºC) *160ºF (71ºC) *160ºF (71ºC) 180°F (82ºC) 180°F (82ºC) 180°F (82ºC) 180°F (82ºC) 160°F (71ºC) 160°F (71ºC) 160°F (71ºC) 160°F (71ºC) Mins per lb. 25-30 25-30 15-25 8-10 10-15 12-16 12-16 30-40 20-30 20-25 30-40 * The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC)** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin. 27

Section	Page
Product Record and Registration	2
Important Safety Instructions	3
Cooking Recommendations	12
Before Setting Oven Controls	15
Setting Oven Controls	17
About Your Microwave Oven	37
Radio or TV Interference	37
About Microwave Cooking	37
About Foods	38
About Utensils and Coverings	39
Accessories	39
About Children and the Microwave	40
About Food Safety	40
Preparing Food for Microwave Cooking	41
Table 1: Preparing food for microwave	41
Microwave Features	43
Figure 1: Microwave features	43
Display	43
Figure 2: Microwave display	43
Before Operating the Microwave	43
Control Panel	44
Figure 3: Microwave Control Pad	44
1. Lock: Use to lock the controls to prevent accidental use.	44
2. Settings / User Preferences	44
3. Presets	44
4. Melt/Soften	44
5. Auto Cook	44
6. Sensor Cook	44
7. Power level (10 power levels available)	44
8. Timer On-Off	44
9. Number Keys	44
10. START/+30Sec.	44
11. STOP/Cancel: Clears all previous settings if pressed before cooking starts. During cooking, press once to pause (and START to resume); press twice to stop and clear all entries.	44
Quick Start	45
Timed Heating	45
1. Use the number pad to enter the time in minutes and seconds. For example, to heat for 5 minutes and 30 seconds, enter 5 3 0.	45
2. Press START.	45
Timer	45
1. Press Timer On-Off.	45
2. Use the number pad to enter the time in minutes and seconds. For example, to heat for 5 minutes and 30 seconds, enter 5 3 0.	45
3. Press Timer On-Off.	45
Setting Power Level	45
1. Use the number pad to enter the time in minutes and seconds. For example, to heat for 5 minutes and 30 seconds, enter 5 3 0.	45
2. Press the Power Level pad until the desired level displays. For example, press once for high power (PL- HI). Press Power Level four times to change to 70% power (PL-70). The selected power level appears in the display.	45
3. Press START.	45
Multi-Stage Cooking	45
1. Use the number pads to enter the time for the first stage.	45
2. Press Power Level until the desired power for the first stage is shown.	45
1. Use the number pads to enter the time for the second stage.	45
2. Press Power Level until the desired power for the second stage is shown.	45
3. Press START.	45
Add Cook Time (+30 Sec)	46
Defrost	46
1. Press Defrost until the correct food type displays.	46
Table 1: Defrost Settings	46
2. Press START.	46
3. Use the numeric keys to enter the weight of the food in pounds. The setting can be from 0.1 to 6.0 lbs.	46
4. Press START.	46
Popcorn	46
1. Press Popcorn until the correct popcorn amount displays.	46
Table 2: Popcorn Settings	46
2. Press START.	46
Potato	46
1. Press Potato.	46
2. Press START.	46
Veggies	47
1. Press Veggies until the correct vegetable type displays.	47
Table 3: Popcorn Settings	47
2. Press START.	47
Beverage	47
1. Press Beverage until the correct amount displays.	47
Table 4: Defrost Settings	47
2. Press START.	47
Melt / Soften	47
1. Press Auto Cook until the correct food type displays.	47
Table 5: Defrost Settings	47
2. Press START.	47
3. Press the number key corresponding to the amount of food.	47
4. Press START.	47
Auto Cook	47
1. Press Auto Cook until the correct food type displays.	47
Table 6: Defrost Settings	47
2. Press START.	47
3. If cooking bacon, use the number keys to enter how many pieces (1 to 3) and press START.	47
Sensor Cook	48
Table 7: Popcorn Settings	48
1. Press Sensor Cook until the correct food type displays.	48
2. Press START.	48
Reheat	48
Table 8: Defrost Settings	48
1. Press Reheat until the correct food type displays.	48
2. Press START.	48
3. For soup/sauce, use the number keys to enter the quantity (skip for Default) and press START again.	48
Keypad Lock	48
Set Clock	49
1. Press the Settings pad once. “ENTER TIME” flashes in the display	49
2. Enter the time using the numeric keys.	49
3. Press START.	49
Audible Signal Elimination	49
1. Press the Settings pad twice.	49
2. “VOLUME” shows in the display. “LOW”, “MED”, and “HIGH” will show in a cycle.	49
3. Press START when the desired volume is shown in the display.	49
1. Press the Settings pad 3 times. “Lb / KG” shows in the display.	49
2. Press START to change the setting. “KG” or “LB” will briefly display to show the new setting.	49
Care and Cleaning	50
Before You Call	56

Match case Limit results 1 per page

SETTING OVEN CONTROLS

Convection Roasting tips:

•

Preheating for convection roast is not necessary for most meats and poultry.

•

Arrange oven racks so large cuts of meat and poultry are on the lowest rack of the oven.

•

Smaller roasts and poultry should be cooked using rack position 1 glide or 2 flat.

•

Since convection roast

cooks faster, may be able to reduce cook times as much as 25% from the recommended time

of your recipe (check the food at this time). Then if needed, increase cook time until the desired doneness is

obtained.

•

Carefully follow your recipe’s temperature and time recommendations or refer to the convection roast recommenda-

tions for additional information.

•

Do not cover foods when dry roasting - covering will prevent the meat from browning properly.

•

When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the insert helps

prevent grease splatters.

•

It is not recommended to roast chicken on a roasting rack. Use a deep pan instead.

Table 2:

Convection roasting temperature and time recommendations

Meat

Weight

Oven Temp

Internal Temp

Mins per lb.

Beef

Standing rib roast

4 to 6 lb.

350°F (177ºC)

*160ºF (71ºC)

25-30

Rib eye roast

4 to 6 lb.

350°F (177ºC)

*160ºF (71ºC)

25-30

Tenderloin roast

2 to 3 lb.

400°F (204ºC)

*160ºF (71ºC)

15-25

Poultry

Turkey whole

12 to 16 lb.

325°F (163ºC)

180°F (82ºC)

8-10

Turkey whole

16 to 20 lb

325°F (163ºC)

180°F (82ºC)

10-15

Turkey whole

20 to 24 lb.

325°F (163ºC)

180°F (82ºC)

12-16

Chicken

3 to 4 lb.

350°F-375°F (177ºC-191ºC)*

180°F (82ºC)

12-16

Pork

Ham roast, fresh

4 to 6 lb.

325°F (163ºC)

160°F (71ºC)

30-40

Shoulder blade

roast

4 to 6 lb.

325°F (163ºC)

160°F (71ºC)

20-30

Loin

3 to 4 lb.

325°F (163ºC)

160°F (71ºC)

20-25

Pre-cooked ham

5 to 7 lb.

325°F (163ºC)

160°F (71ºC)

30-40

* The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C)

means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide) The lowest temperature

recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC)

Stuffed turkey requires

additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin.