Bertazzoni X)486GPIRCR, X)486GPIRX, X)486GPIRVI, (A Broiling and Roasting Recommendations, Beef

BROILING AND ROASTING RECOMMENDATIONS

FOOD ITEM	RACK	OVEN MODE	CONTROL	APPROXIMATE	SPECIAL
	NUMBER	FUNCTION	TEMPERATURE	COOKING TIME	INSTRUCTIONS
		SELECTOR	SETTING		AND TIPS
			SELECTOR
BEEF	2	Broiler or	500°F fixed	15 to 20 minutes	Broil until no pink in
Ground Beef		convection Broiler	temperature		center
			setting
Patties, ½” thick
T-Bone Steak	2	Broiler or	500°F fixed	12 to 20 minutes	Time depends on
		convection Broiler	temperature		rareness of steak
			setting
Flank Steak	2	Broiler or	500°F fixed	12 to 20 minutes	Rare to Medium Rare
		convection Broiler	temperature
			setting
Eye of Round	3	Bake or Convection	325°	20 to 25 min/lb	Small roasts take
Roast		bake			more minutes per
					pound; reduce time
					by using Convection
					Bake
PORK	3	Bake or Convection	325°	20 to 25 min/lb	Cook until juices are
Loin Roast		bake			clear
POULTRY	2	Broiler or	500°F fixed	20 to 25 minutes	Cook until juices are
Boneless Skinless		convection Broiler	temperature		clear
			setting
Chicken Breasts
Chicken Thighs	3	Broiler or	500°F fixed	25 to 30 minutes	Remove skin; Cook
		convection Broiler	temperature		until juices are clear
			setting
Half Chickens	3	Broiler or	500°F fixed	30 to 45 minutes	Turn with tongs;
		convection Broiler	temperature		Cook until juices are
			setting		clear
Roast Chicken	4	Bake or Convection	350°	75 to 90 minutes	Do not stuff; reduce
		bake			time by using
					Convection Bake
Turkey	4	Bake or Convection	325°	20 to 25 min/lb	Do not stuff; reduce
		bake			time by using
					Convection Bake

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