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Convection Cooking - Presets
MORE MENUS (CONVECTION) CHART
SETTING/FOOD
AMOUNT
17
Flank
1.5 - 2.0 lb
Steak
18
Pork
0.75 - 1.5 lb
Tenderloin
19
Pork Chop
2 - 5 pcs
1
(Boneless)
(
/
-inch thick,
2
6 - 9 oz each)
20
Bacon
3 - 8 slices
21
Chicken
1.0 - 2.5 lb
Drummies
(3 - 6 large
drumsticks)
METHOD
Convection
Place the cook/drip tray on the top rack in the upper position and begin
Grill
preheating. Season steak as desired and place in the center of cook/
drip tray after preheating the drawer. When drawer pauses, turn steak
over and touch START/ADD-30-SEC. After cooking, let stand for 3 to 5
minutes. Placing the cook/drip tray in the drawer during preheat aids in
browning of the steak and allows for faster and more even cooking. If
using a glaze or sauce with high sugar content like barbeque sauce, use
the top rack in the lower position to prevent burning of glaze or sauce.
Convection
Place the cook/drip tray in the bottom of the drawer. Place the bottom
Roast
rack in the lower position and begin preheating. Season as desired and
place the tenderloin directly on the rack after preheating the drawer.
Different thickness tenderloins vary in time; use an instant-read ther-
mometer to check for doneness. Pork is done when it reaches 160°F.
Placing the rack in the drawer during preheat allows for faster and more
even cooking.
Convection
Place the cook/drip tray on the top rack in the upper position and begin
Grill
preheating. Season chops as desired and place in the center of cook/
drip tray after preheating the drawer. When drawer pauses, turn chops
over and touch START/ADD-30-SEC. Different thickness pork chops
vary in time; use an instant-read thermometer to check for doneness.
Pork is done when it reaches 160°F. After cooking, let stand for 3 to 5
minutes. Placing the cook/drip tray in the drawer during preheat aids in
browning of the chops and allows for faster and more even cooking. If
using a glaze or sauce with high sugar content like barbeque sauce, use
the top rack in the lower position to prevent burning of glaze or sauce.
Speed Cook
Place bacon on the cook/drip tray and set directly on the bottom of the
- Bake
drawer. If using another dish instead of provided cook/drip tray, ensure it
is oven-safe and ALWAYS use glass or silicone bakeware and microwave-
safe dishes with SPEED COOK as the drawer uses microwave and
convection during cooking. When drawer pauses, turn bacon over and
touch START/ADD-30-SEC. After cooking, let stand for 2 to 3 minutes.
Different thicknesses of bacon vary in time; monitor during cooking for
desired level of crispness. This setting works well for thin and regular
cuts of bacon. For crispy bacon, let the drawer run a full cook cycle of
20 minutes. Never pour bacon grease in the sink. Allow grease to cool
to room temperature and safely discard it.
Convection
Place the cook/drip tray on the top rack in the lower position and begin
Grill
preheating. Season drumsticks as desired and evenly space on top of
cook/drip tray after preheating the drawer. When drawer pauses, turn
chops over and touch START/ADD-30-SEC. Different sizes of drumsticks
vary in time; use an instant-read thermometer to check for doneness.
Chicken is done when it reaches 165°F. After cooking, let stand for 2 to
3 minutes. This setting works well for pre-marinated or plain drumsticks.
Placing the cook/drip tray in the drawer during preheat allows for faster
and more even cooking.
23
PROCEDURE
E
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