4
6. When finished, turn temperature control dial to lowest position. Make sure
the timer is in the OFF position. The indicator light will go off.
7. Unplug and allow to cool completely before cleaning.
HINTS FOR BAKE
•
For best results, place bake rack in position 2 and leave at least 1/2 inch
space on all sides of pan for air circulation.
•
Dark or dull pans absorb heat faster, foods will bake more rapidly and crusts
will brown more easily than in shiny pans. Use of glass baking containers
may add to the total cooking time required. Shallow baking containers are
best because they allow maximum air flow.
•
When baking frozen dinners or foods with a leavening such as yeast, bak-
ing powder, soda or eggs, reduce temperature by 25° to a minimum setting
of 300°F. Baking time may not change.
ROAST
1. Remove bake/broil pan and bake rack.
2. Place bake pan in position 1. The bake pan must be placed below the food
to prevent grease from coming in contact with heating elements and to
reduce clean-up.
3. Put seasoned meat, fat side up, in center of bake rack. Insert bake rack in
position 2. Do not cover.
4. Plug into 120V ~ 60Hz outlet.
5. Position selector dial to BAKE. Turn temperature control dial to 325°F (stan-
dard roasting temperature). It is not necessary to preheat your oven. Since
meats and poultry roast up to 25% faster in a convection oven, a meat
thermometer should always be used to gauge internal temperature. The
thermometer should be inserted into thickest portion of roast away from
bones or fatty areas. Check progress two-thirds into the cooking process to
ensure meat does not overcook.
6. Set timer to MANUAL ON or desired roasting time. Oven will shut off auto-
matically if timer is set.
7. When finished, position temperature control dial to lowest position. Make
sure the timer is in the OFF position. The indicator light will go off.
8. Unplug and allow to cool completely before cleaning.
HINTS FOR ROAST
•
A meat thermometer inserted into the center of the meat should always be
used to ensure desired doneness.
INTERNAL TEMPERATURE ROASTING CHART
CUT
INTERNAL TEMPERATURE
Beef
145°F Rare, 160°F Medium, 170°F Well Done
Ham (fully cooked)
140°F
Lamb
145°F Rare, 160°F Medium Well, 170°F Well Done
Pork
160°F Medium, 170°F Well Done
Turkey or
Chicken Whole 180°F
Turkey or
Chicken Breast 170°F
Veal
160°F - 170°F
7093X E/F/S BROILER 2/29/00 8:36 AM Page 4
