CONSERVING ENERGY
•Turn off unused equipment.
•Adjust menu patterns and cooking/baking schedules for optimum equipment use.
•Reduce thermostat settings in slack periods since gas equipment heats up and recovers quickly.
•Preheat only to required cooking temperature for specific food — not higher.
•Do not open the oven door unless absolutely necessary.
•Keep area around the oven door clean and free of food particles.
•Any obstruction that prevents the door from closing completely will adversely affect oven efficiency.
COOKING GUIDELINES
Recommended temperatures, times, number of racks, and power level control settings are intended as a guide only. Adjustments must be made to compensate for variations in recipes, ingredients, preparation, and personal preference in product appearance.
The oven does not require special recipes. Excellent results can be obtained from any good commercial recipe with reduced cooking times.
RECOMMENDED TEMPERATURES, TIMES, AND POWER LEVEL SETTINGS FOR ROASTING
Meat roasting is most satisfactory at temperatures of 225°F to 325°F (107°C to 162°C) for beef, lamb, poultry, and ham; 325°F (162°C) for fresh pork as recommended by USDA and American Meat Institute.
A pan, approximately 12" x 20" x 1" (305 x 508 x 25 mm), full of water may be placed in the oven bottom. This water supplies humidity to reduce shrinkage. Water should be added if necessary during roasting.
Roasting pans should be no deeper than necessary to hold drippings, usually 2" to 21/2" (51 to 64 mm).
Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat, and degree of doneness. Smaller cuts will generally show greater time savings than larger cuts at a given temperature.
To determine appropriate cooking time, use a reliable meat thermometer and refer to your state, city or local jurisdiction code requirements on internal cooking temperatures for meat products.
ROASTING TEMPERATURE CHART
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| TEMP | SETTINGS |
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| PRODUCT | °F | °C | SG4/6D | SG4/6C |
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| Standing Rib Roast — Oven Ready | 250 | 121 | 10 | 100% |
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| Rolled Rib Roasts — 20 to 22 lb. (9.1 to 10 kg) | 275 | 135 | 10 | 100% |
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| Veal Roast — 15 lb. (6.8 kg) | 300 | 148 | 10 | 100% |
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| Turkeys — 15 to 20 lb. (6.8 to 9.1 kg) | 300 | 148 | 10 | 100% |
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| Meat Loaf — 8 to 10 lb. (3.6 to 4.5 kg) | 350 | 176 | 10 | 100% |
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