C H A R T
Grilling chart
Use rack and glass tray. Turn food over halfway through grilling.
| F O O D | A M O U N T | O V E N S E T T I N G | T I M E | D O N E N E S S | F O O D |
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Beef | Flank steak, 3/4 inch thick | 1.0 - 1.5 lb | Grill with preheat | 12 - 14 | Med. 160°F | 3 |
| Steaks: Porterhouse, |
| Grill with preheat | 12 - 14 | Med.Rare 145°F | 3 |
| Rib eye or Sirloin, 1 inch thick |
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| Hamburgers*, 1/2 inch thick | 0.25 lb. each | Auto Grill, Hamburgers | Preset | 160°F | 3 |
Pork | Boneless loin chops, 3/4 inch thick | 0.5 - 2.0 lb | Grill Mix Low | 14 - 17 | 160°F | 3 |
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| Grill Mix Low | 16 - 19 | 160°F | 3 | |
| Ham slice, fully cooked, 3/4 inch thick |
| Grill | 10 - 12 | Heated through | 3 |
| Frankfurters | Up to 1.0 lb | Grill | 7 - 9 | 160°F | 3 |
Sausage | Fresh patties or links | 0.75 - 1.0 lb | Grill | 15 - 20 | Welldone | 3 |
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| Smoked | 0.75 - 1.0 lb | Grill | 10 - 12 | 140°F | 3 |
Lamb | Chops (rib or loin), 1 inch thick | 3 - 4 oz. each | Grill Mix Low | 10 - 12 | 160°F | 2 |
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Poultry | Boneless chicken breast halves*, 3/4 inch thick | 0.5 - 2.0 lb | Auto Grill, Boneless poultry | Preset | 160°F | 2 |
| Chicken pieces* | 0.5 - 3.0 lb | Auto Grill, Chicken pieces | Preset | 180°F | 2 |
Fish | Steaks, 1 inch thick | 0.5 - 2.0 lb | Grill Mix Low | 20 - 25 |
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Shellfish | Scallops, sea | Up to 1.0 lb | Grill with preheat | 15 - 18 | Opaque | 2 |
| Shrimp, jumbo | Up to 1.0 lb | Grill with preheat | 10 - 12 | Opaque | 2 |
* These menu are Healthy Cooking. See page 20 for the detail.
Steam chart
Use steam tray and glass tray.
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| F O O D | A M O U N T | O V E N S E T T I N G | T I M E | F O O D | ||
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Dumplings | Asian, cook |
| 8 | - 16 | Steam Cook High | 13 | - 15 | 2 |
Eggs | Poached* |
| 1 | - 4 | Eggs, Poached eggs | Preset | 2 | |
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Fish | Fillets*, 1/4 - 1/2 inch thick | 0.3 - 2.0 lb | Fish, Fish fillets | Preset | 2 | |||
Poultry | Chicken breasts, boneless | 0.3 - 2.0 lb | Steam Cook High | 20 | - 30 | 2 | ||
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Shellfish | Clams and Mussels, in shell | 0.5 - 2.0 lb | Steam Cook High | 12 | - 16 | 2 | ||
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| Lobster tails, defrosted, 8 oz. each, in shell | 1 | - 4 tails | Steam Cook High | 12 | - 17 | 2 | |
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| Scallops |
| 0.3 - 2.0 lb | Steam Cook High | 7 - 10 | 2 | ||
| Shrimp, medium |
| 0.3 - 2.0 lb | Steam Cook High | 10 | - 16 | 2 | |
Vegetables | Asparagus spears*, medium | 6 | - 24 spears | Vegetables, Quick cooking | Preset | 2 | ||
Fresh | Broccoli florets* |
| 1 | - 6 cups | Vegetables, Quick cooking | Preset | 2 | |
| Carrots* | Baby | 1 | - 6 cups | Vegetables, Long cooking | Preset | 2 | |
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| Sliced, | 1 | - 6 cups | Vegetables, Med cooking | Preset | 2 | |
| Cauliflower florets* | 1 | - 6 cups | Vegetables, Quick cooking | Preset | 2 | ||
| Corn on the cob* |
| 1 | - 6 ears | Vegetables, Long cooking | Preset | 2 | |
| Green beans*, cut into | 1 | - 6 cups | Vegetables, Med cooking | Preset | 2 | ||
| Greens | Bok choy, chopped | 1 | - 6 cups | Steam Cook High | 5 | - 8 | 2 |
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| Chinese broccoli, chopped | 1 | - 6 cups | Steam Cook High | 5 | - 8 | 2 |
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| Chinese cabbage, chopped | 1 | - 6 cups | Steam Cook High | 5 | - 8 | 2 |
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| Kale, torn | 1 | - 6 cups | Steam Cook High | 5 | - 8 | 2 |
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| Spinach, torn | 1 | - 6 cups | Steam Cook High | 5 | - 8 | 2 |
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| Potatoes, new | Cut, | 0.5 - 2.0 lb | Steam Cook High | 30 | - 35 | 2 | |
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| Whole, | 0.5 - 2.0 lb | Steam Cook High | 30 | - 35 | 2 | |
| Squash* | Acorn squash, small, cut into halves | 1 | - 4 halves | Vegetables, Long cooking | Preset | 2 | |
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| Zucchini, | 1 | - 6 cups | Vegetables, Quick cooking | Preset | 2 |
* These menu are Healthy Cooking. See page 18,19 for the detail.
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