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4580 N. Walnut Rd., N. Las Vegas, NV 89081 | 13592 Desmond St., Pacoima, CA 91331 | tel: 818.897.0808 | 888.753.9898 | www.AmericanRangeHome.com
ROASTING CHART
FOOD
TRADITIONAL
SETTING
INNOVECTION
CONVECTION
SETTING
ROAST TIME
MIN./LB.
INTERNAL
TEMPERATURE
Beef rib roast
325°F (163°C)
300°F (149°C)
20 min. / lb.
25 min. / lb.
30 min. / lb.
Rare – 140°F (60°C)
Medium – 155°F (68°C)
Well – 170°F (77°C)
Beef tri tip
325°F (163°C)
300°F (149°C)
30 min. / lb.
Medium – 155°F (68°C)
Leg of lamb
325°F (163°C)
300°F (149°C)
30 min. / lb.
Medium – 145°F (63°C)
Pork loin
325°F (163°C)
300°F (149°C)
35 min. / lb.
Medium – Well
170°F (77°C)
Chicken – whole
350°F (177°C)
325°F (163°C)
25 min. / lb.
170°F (77°C) breast
175°F (79°C) thigh
Stuffing
165°F (74°C)
Turkey – unstuffed
325°F (163°C)
300°F (149°C)
9-12 min. / lb.
165°F (74°C) breast
175°F (79°C) thigh
Whole, unstuffed poultry such as chicken and turkey should be placed on rack one or two 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.
»
Most broiling uses rack positions three or four counting from the bottom.
»
Turn selector to broil.
»
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 two inches. The burner turns off but will re-ignite in four seconds when
the door is closed.
»
For best results, broil small, flat cuts of meat such as steaks, hamburgers, chops or boneless chicken breasts.
BROILING CHART
FOOD
WEIGHT and SIZE
RACK
TIME
Steak
12 oz. and 1"
3
Rare - 10 minutes
Med. - 12 minutes
Well - 15 minutes
Hamburger
4 oz. and 1/2"
4
10 minutes
Chicken pieces
1 lb.
3
15 to 20 minutes
Pork chops
1 lb. and 3/4"
3
14 minutes
Salmon steak
1 lb.
4
8 to 10 minutes
USE AND CARE
GENERAL OPERATION