28
FOOD
PREPARATION
APPROXIMATE
DRYING TIME*
(hrs)
TEST FOR DONENESS
Vegetable
Peppers
Wash and towel dry.
Remove membrane
of pepper,
coarsely chopped about
1” pieces
16-20
Leathery with no
moisture inside
Mushrooms
Wash and towel dry.
Cut of stem end. Cut
into 1/8” slices
7-12
Tough and leathery,
dry
Tomatoes
Wash and towel dry.
Cut this slices, 1/8” thick,
dry well
16-23
Dry, brick red color
Herbs
Oregano, sage
parsley and
thyme, and fennel
Rinse and dry with
paper towel
Dry at 120°F
(60°C) 3-5 hrs
Crisp and brittle
Basil
Use basil leaves 3 to 4
inches from top. Spray
with water, shake off
moisture and pat dry
Dry at 120°F
(60°C) 3-5 hrs
Crisp and brittle
BROIL TIPS AND TECHNIQUES
•
Place rack in the required position needed before turning on the oven.
•
Use Broil mode with the oven door closed.
•
Preheat oven for 5 minutes before use.
•
Use the 2-piece broil pan.
•
Turn meats once halfway through the cooking time (see convection broil chart).
BROIL CHART
FOOD AND THICKNESS
RACK
POSITION
BROIL
SETTING
°F (°C)
INTERNAL
TEMP. °F
(°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Beef
Steak (3/4”-1)
Medium rare
5
5
145 (65)
5-7
4-6
Medium
5
5
160 (71)
6-8
5-7
Well
5
5
170 (77)
8-10
7-9