Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
OVEN USE
CONVECTION ROAST CHART
MEAT
Beef
• Rib Roast
• Rib Eye Roast, (boneless)
• Rump, Eye, Tip,
Sirloin (boneless)
• Tenderloin Roast
Pork
• Loin Roast (boneless
or bone-in)
• Shoulder
Poultry
• Chicken whole
• Turkey, not stuffed
• Turkey, not stuffed
• Turkey, not stuffed
• Turkey Breast
• Cornish Hen
Lamb
• Half Leg
• Whole Leg
CONVECTION BROIL TIPS
• Place rack in the required position needed before turning
on the oven.
• Use Convection Broil mode with the oven door closed.
CONVECTION BROIL CHART
FOOD AND THICKNESS
Beef
• Steak (1
/
" or more)
1
2
- Medium rare
- Medium
- Well
• Hamburgers (more than 1")
- Medium
- Well
E
WEIGHT
OVEN TEMP.
(LB)
˚F (˚C)
4-6
325 (163)
4-6
325 (163)
3-6
325 (163)
2-3
400 (205)
5-8
350 (177)
3-6
350 (177)
3-4
375 (190)
12-15
325 (163)
16-20
325 (163)
21-25
325 (163)
3-8
325 (163)
1-1
/
350 (177)
1
2
3-4
325 (163)
6-8
325 (163)
RACK
BROIL SETTING
POSITION
4
450 (232)
4
450 (232)
4
450 (232)
4
550 (288)
4
550 (288)
20
RACK
TIME
POSITION
(MIN. PER LB)
2
16-20
18-22
2
16-20
18-22
2
16-20
18-22
2
15-20
2
16-20
2
20-25
2
18-21
1
10-14
1
9-11
1
6-10
1
15-20
2
45-75 total
2
22-27
28-33
1
22-27
28-33
• Do not preheat oven.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see
convection broil chart).
INTERNAL
°F (°C)
TEMP. °F (°C)
145 (63)
160 (71)
170 (77)
160 (71)
170 (77)
INTERNAL TEMP.
˚F (˚C)
145 (63) medium rare
160 (71) medium
145 (63) medium rare
160 (71) medium
145 (63) medium rare
160 (71) medium
145 (63) medium rare
160 (71) medium
160 (71) medium
180 (82)
180 (82)
180 (82)
180 (82)
170 (77)
180 (82)
160 (71) medium
170 (77) well
160 (71) medium
170 (77) well
TIME SIDE 1
TIME SIDE 2
(MIN.)*
(MIN.)*
9-12
8-10
11-13
10-12
18-20
16-17
8-11
5-7
11-13
8-10
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