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Dish
Cornish Hens
1-1.5lb
Chicken Breast, bone-in
Chicken Thighs, bone-in
Turkey, unstuffed
12-19lb*
Turkey, unstuffed
20-25lb*
Turkey Breast, bone-in
4-10lb
Fish
Fish Fillet
1" thick
Fish Steak
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.
Troubleshooting
You want to find out whether
the cake is completely
cooked in the middle.
The cake collapses.
The fruit filling overflows.
Small baked items stick to
one another during baking.
The cake is generally too light
in color.
The cake is too light on top,
and too dark underneath.
The cake is too dark on top,
and too light underneath.
Cookware/
Rack
Accessories
Level
roasting pan
3
broil pan
3
broil pan
5
roasting pan
2
roasting pan
2
roasting pan
2
broil pan
5
broil pan
5
Push a toothpick into the middle of the cake. If the toothpick comes out clean with no
dough, the cake is ready.
Next time, use less liquid. Alternatively, set the temperature to be 50°F (10°C) lower
and extend the baking time. Adhere to the specified ingredients and preparation
instructions in the recipe. Keep the door closed during baking.
Place the bakeware on a baking tray lined with aluminum foil. This will catch the filling
and prevent it from cooking onto the bottom of your oven..
There should be a gap of approx. 1 inch (2 cm) around each item. This gives enough
space for the baked items to expand well and brown on all sides.
If the shelf position and the bakeware are correct, then you should extend the baking
time.
Bake the cake one level higher in the oven the next time.
Bake the cake one level lower in the oven the next time. Select a lower temperature
and extend the baking time.
Heating
Temp. in
Mode/
°F (C°)
Symbol
Convection
350°
Roast
(180°)
þ
Convection
450°
Broil
(230°)
‡
Broil
450°
(230°)
‰
Convection
325°
Roast
(160°)
þ
Convection
325°
Roast
(160°)
þ
Convection
325°
Roast
(160°)
þ
Broil
450°
(230°)
‰
Broil
450°
(230°)
‰
Cooking Time
Rest
in Minutes
Time
(Cover)
45-75/lb
Side 1: 18-22
Side 2: 17-20
Side 1: 14-16
Side 2: 12-14
9-14/lb
15-20
for easy
carving
6-12/lb
15-20 for
easy carv-
ing
17-25/lb
15-20 for
easy carv-
ing
11-15
11-15
End
Internal
Temp.
180°
(80°)
in thigh
170°
(75°)
180°
(80°)
180°
(80°)
in thigh
180°
(80°)
in thigh
180°
(80°)
in thigh
145°
(60°)
145°
(60°)
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