21
ROASTING CHART
Whole, unstuffed, poultry such; as chicken and turkey should be placed on rack 1
or 2 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.
Opening the oven door
turns the infra-red element off
. When the door is closed the element re-
ignites in 4 seconds.
•
Check your recipe or use our guide. Use a two-piece broil pan.
•
Most broiling uses rack positions three or four counting from the bottom.
•
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 2 inches.
The burner turns off but will reignite in 4 seconds when the door is closed.
•
For best results, broil small, flat cuts of meat such as steaks, hamburgers,
chops or boneless chicken breasts.
Food Traditional
Setting
Innovection
Convection
Setting
Roast Time
Min/lb.
Internal
Temperature
Beef Rib
Roast
325°F 300°F 20-min./
lb
25-min./ lb
30- min. / lb.
Rare-140°F
Med.-155°F
Well -170°F
Beef Tri Tip
325°F
300°F
30-min. / lb.
Med.-155°F
Lamb-leg
325°F 300°F 30
min./
lb
Med-145°F
Pork Loin
325°F
300°F
35 min. / lb.
Med-well
170°F
Chicken –
whole
375°F 350°F 25
min./lb.
170°F
breast
175° thigh
Stuffing
165°F
Turkey
unstuffed
325°F 300°F 9-12
min./lb.
165°F
breast
175°F thigh
