ROASTING CHART
Food | Traditional | Innovection | Roast Time | Internal |
| Setting | Convection | Min/lb. | Temperature |
|
| Setting |
|
|
Beef Rib | 325°F | 300°F | ||
Roast |
|
| ||
|
|
| 30- min. / lb. | Well |
Beef Tri Tip | 325°F | 300°F | ||
|
|
|
|
|
325°F | 300°F | 30 min./ lb | ||
Pork Loin | 325°F | 300°F | 35 min. / lb. | |
|
|
|
| 170°F |
Chicken – | 375°F | 350°F | 25 min./lb. | 170°F breast |
whole |
|
|
| 175° thigh |
Stuffing |
|
|
| 165°F |
Turkey | 325°F | 300°F | 165°F breast | |
unstuffed |
|
|
| 175°F thigh |
Whole, unstuffed, poultry such; as chicken and turkey should be placed on rack 1 or 2 with the legs and cavity opening, pointing towards the back of the oven.
TO USE THE BROILER:
When using broil, the rack position depends on the food, and the thickness of the meat. Rack position one is at the bottom of the oven, and the positions number up as a ladder with six being at the top.
•The oven door remains closed during broil. Opening the oven door turns the
•Check your recipe or use our guide. Use a
•Most broiling uses rack positions three or four counting from the bottom.
•Push in oven knob and turn to the broil setting, the blue indicator light will come on. When the broiler is hot the light turns off.
•When inspecting the food, open the oven door no more than 2 inches. The burner turns off but will reignite in 4 seconds when the door is closed.
•For best results, broil small, flat cuts of meat such as steaks, hamburgers, chops or boneless chicken breasts.
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