Publicité
Les langues disponibles
Les langues disponibles
Dish
Breads
Dinner Rolls
Sweet Rolls
Quick Bread, Loaf
Yeast, Loaf
Cornbread
Meats, Poultry and Fish
Dish
Beef
Rib Eye, boneless
3-4.5lb, medium rare
Rib Eye, boneless
3-4.5lb, medium
Rump Roast, sirloin
2.5-5.5lb, medium rare
Tenderloin
2-3lb, medium rare
New York Strip Steak
1" thick, medium rare
New York Strip Steak
1" thick, medium
New York Strip Steak
1.5" thick, medium rare
Roasting times are approximate and may vary depending on the shape of the meat.
Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in
poultry is 165°F (75°C).
*To prevent over-browning, cover with foil while roasting.
Note: Internal food temperatures are USDA recommended temperatures as measured by a dig-
ital cooking thermometer.
Bakeware/Accessories
cookie sheet or 9" x 13" pan 4
cookie sheet or 9" x 13" pan 4
8" x 4" loaf pan
8" x 4" loaf pan
8" x 8" pan
Cookware/
Rack
Heating
Accessories
Level
Mode/
Symbol
roasting pan
3
Convection
Roast
þ
roasting pan
3
Convection
Roast
þ
roasting pan
3
Convection
Roast
þ
roasting pan
3
Convection
Roast
þ
broil pan
5
Broil
‰
broil pan
5
Broil
‰
broil pan
3
Convection
Broil
‡
Rack
Heating Mode/
Position
Symbol
True Convec-
tion
‚
True Convec-
tion
‚
2
Convection
Bake
¶
2
Convection
Bake
¶
3
Convection
Bake
¶
Temp. in
Cooking Time
°F (C°)
in Minutes
325°
26-31/lb
(160°)
325°
30-38/lb.
(160°)
325°
18-33/lb
(160°)
425°
15-24/lb
(220°)
550°
Side 1: 5-8
(290°)
Side 2: 4-6
550°
Side 1: 8-9
(290°)
Side 2: 5-7
550°
Side 1: 11-13
(290°)
Side 2: 12-14
Temp. in
Cooking
Time in
°F (°C)
Minutes
375°
10-20
(190°)
325°
20-25
(160°)
350°
40-60
(180°)
325°
20-30
(160°)
400°
20-30
(200°)
Rest
End
Time
Internal
Temp.
(Cover)
10-15
145°
(65°)
10-15
160°
(70°)
10-15
145°
(65°)
10-15
145°
(65°)
145°
(65°)
160°
(70°)
145°
(65°)
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