Cleaning Operating Instructions Safety Instructions
Using the Trivection™ oven.
Traditional Roasting Guide
Meats |
|
| Minutes/Lb. | Oven Temp. | Internal Temp. |
Beef | Rib, Boneless Rib, | Rare† | 325°F | 140°F† | |
| Top Sirloin | Medium | 325°F | 160°F | |
| (3 to 5 lbs.) | Well | 325°F | 170°F | |
| Beef Tenderloin | Rare† | 325°F | 140°F† | |
|
| Medium | 325°F | 160°F | |
Pork |
| 325°F | 160°F | ||
Ham | Canned, Butt, Shank (3 to 5 lbs., fully cooked) | 325°F | 140°F | ||
Lamb | Medium | 325°F | 160°F | ||
|
| Well | 325°F | 170°F | |
Poultry | Whole Chicken |
| 325°F | ||
| Cornish Hens, Unstuffed (1 to | 325°F | |||
| Stuffed (1 to |
| 325°F | ||
| Duckling (4 to 5 lbs.) |
| 350°F | ||
| Turkey, whole* |
|
|
|
|
| Unstuffed (10 to 16 lbs.) |
| 325°F | ||
| Unstuffed (18 to 24 lbs.) |
| 325°F | ||
| Turkey Breast (4 to 6 lbs.) |
| 325°F | 170°F | |
*Stuffed birds are not recommended to be speedcooked.
†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Consumer Support Troubleshooting Tips Care and
Tips for Speed Broiling
Your oven with Trivection™ technology
has the flexibility to broil like a traditional oven or speed broil. Speed broiling of meats is approximately twice as fast as traditional broiling.
Speed broiling must be done with the door closed.
The oven must be preheated when speed broiling.
Turning meat and poultry is optional in speed broil. However, use tongs if turning meat to prevent piercing the meat and losing juices.
Speed broil will generally produce good results for medium to well done meats. If rare meat is desired, use traditional broil.
Cooking times will vary depending
on the cut of meat. Check for doneness at minimum time using a meat thermometer.
DO NOT leave a meat thermometer in the meat or poultry while cooking with Trivection technology since this may damage the thermometer.
Use the broiler pan with grid provided with your oven for best results.
Evenly slit fat around the outside edges
of steaks and chops to prevent curling during broiling.
If desired, marinate meats before broiling. Brush with sauces during the last five minutes only.
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