21.20.
T
YPE OF
C
UT
A
MOUNT
/ W
EIGHT
T
EMPERATURE
˚F
ON
T
OTALCOOKING
MEAT THERMOMETER TIMEFOR
FRESH
AT ENDOFCOOKING MEATS
,
POULTRY
TIME
Poultry Chicken Breasts 3 170˚F
bone-in, skin on 16-oz. each
Turkey 6 165˚F
Burgers 4-oz. each 30-40 min.
Turkey Brats 6 165˚F 30-35 min.
Pork American 6 160˚F (M) 40-45 min.
Pork Chops 1-inch thick 170˚F (W) 45-50 min.
Pork Steaks 4 170˚F 30-35 min.
3/4-inch thick 35-40 min.
Boneless Ham 4 160˚F 30-35 min.
Steaks 8-oz. each
Sausage 8 160˚F 30-35 min.
Patties, fresh 3/4-inch thick
Beef Ribeye Roast 4 145˚F (R) 20-25 min.
1-inch thick 160˚F (M) 25-30 min.
170˚F (W) 30-35 min.
Sirloin Steak 2 145˚F (R) 20-25 min.
1-inch thick 160˚F (M) 25-30 min.
170˚F (W) 35-40 min.
NY/KC 4 145˚F (R) 30-35 min.
Strip Steak 1-inch thick 160˚F (M) 35-40 min.
170˚F (W) 40-45 min.
T Bone 3 145˚F (R) 20-25 min.
1-inch thick 160˚F (M) 25-30 min.
170˚F (W) 30-35 min.
Hamburger 6 160˚F (M) 20-25 min.
Patties 3/4-inch thick 170˚F (W) 25-30 min.
Misc. Frankfurters 1 lb. 165 ˚F 10-20 min.
Fresh Bratwurst 1 lb. 160 ˚F 25-30 min.
R= Rare M= Medium W= Well Done
Time and Temperature Charts (Cont.)
B R O I L
NOTES: To speed up browning, brush lean cuts of meat, chicken and fish
with oil, margarine or melted butter. Broiling times indicated are for fre s h
meat at refrigerator temperature .
Convection Toaster Oven-Broiler Use and Care Guide
S t o r i n g
◆The Convection Toaster Oven-Broiler should be completely cooled
before storing.
◆All removable parts should be thoroughly cleaned and dried.
◆Store with Glass Door closed.
Time and Temperature ChartsNOTE: The charts are used as a reference guide only. To be sure that
the food is done, use a cooking thermometer. Cooking times are for
fresh foods (not frozen foods) at refrigerator temperature.
R O A S T I N G
All cooking times are for use with the Fan Bake function and the oven
temperature set to 350˚F. When Roasting, place the food on the Broil
Insert inside the Bake/Broil Pan. Place on Wire Rack in Shelf Position #4.
T
YPE OF
C
UT
A
MOUNT
/ W
EIGHT
T
EMPERATURE
˚F
ON
T
OTALCOOKING
MEAT THERMOMETER TIMEFOR
FRESH
AT ENDOFCOOKING MEATS
,
POULTRY
TIME
Poultry Cornish Hens 4 hens 180˚F 1-11/2 hrs.
Whole Chicken 5-6 lbs. 180˚F 11/2 - 2 hrs.
Duck 6 lbs. 180˚F 11/2 - 2 hrs.
Pork Center Loin 4 lbs. 160˚F (M) 2 - 2 1/2 hrs.
Roast 170˚F (W) 21/4 - 2 3/4 hrs.
Beef Ribeye Roast, 4-5 lbs. 145˚F (R) 2 - 2 1/2 hrs.
(tied) 160˚F (M) 2 1/4 - 2 3/4 hrs.
Tenderloin 2 lbs. 145˚F (R) 1 1/4- 1 3/4hrs.
160˚F (M) 11/2 - 2 hrs.
B R O I L
◆All cooking times are for the Broil function and the preset Broil
temperature.
◆Turn food halfway through cooking time.
◆Broil Insert is to be used with Bake/Broil Pan.
◆Place food on Broil Insert.
R= Rare M= Medium W= Well Done