13592 Desmond St., Pacoima, CA 91331 - 818.897.0808 - 888.753.9898 - www.americanrange.com
ROASTING CHART
FOOD
TRADITIONAL
SETTING
INNOVECTION
CONVECTION
SETTING
ROAST TIME
MIN./LB.
INTERNAL
TEMPERATURE
Beef rib roast
325ºF
300ºF
20 min. / lb.
25 min. / lb.
30 min. / lb.
Rare - 140ºF
Med. - 155ºF
Well - 170ºF
Beef tri tip
325ºF
300ºF
30 min. / lb.
Med. - 155ºF
Leg of lamb
325ºF
300ºF
30 min. / lb.
Med. - 145ºF
Pork loin
325ºF
300ºF
35 min. / lb.
Med. - Well
170ºF
Chicken - whole
350ºF
325ºF
25 min. / lb.
170ºF breast
175ºF thigh
Stuffing
165ºF
Turkey - unstuffed
325ºF
300ºF
9-12 min. / lb.
165ºF breast
175ºF 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. For best results, broil small, flat cuts of meat such as steaks, ham-
burgers, chops or boneless chicken breasts.
BROILING CHART
FOOD
WEIGHT & 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
DRYING AND DEHYDRATING
The United States Department of Agriculture advises: DO NOT hold foods at temperature between 40ºF to 140ºF more than two hours – and cooking
raw foods below 275ºF is not recommended. The low setting of the oven (ranging from 150ºF to 225ºF) may be used to keep food hot and in special
recipes, used to dehydrate fruits and vegetables.
During dehydration, the convection fans circulates hot air over the food, causes moisture to escape from the food surface – generally drying it out. This re-
moval of water inhibits growth of microorganisms and slows down the activity of enzymes. Starting with only the freshest, best quality food items, prepare
as directed and:
• Place the food on drying racks spaced evenly in the oven cavity.
• Set the temperature control to 200ºF and switch on the convection fan.
• Remember to periodically check the food items for dryness state.
DEFROST
It is best to defrost in the refrigerator, but sometimes it becomes an issue of speed.
COOKING CHARTS
INSTALLATION GUIDE AND
USE & CARE MANUAL
