31
O
p
e
ra
tio
n
30
O
p
e
ra
ti
o
n
Broiling
Broiling Chart
Note:
The above information is given as a guide only.
Convection Dehydrate
Convection Dehydrate (CONVECTION BAKE)
This oven is designed not only to cook, but also to dehydrate fruits
and vegetables. With the selector set to Convection Bake and the
temperature control on 200°F (93.3° C), warm air is circulated by a
motorized fan in the rear of the oven. Over a period of time, the water
is removed from the food by evaporation. Removal of water inhibits
growth of microorganisms and retards the activity of enzymes. It is
important to remember that dehydration does not improve the quality,
so only fresh, top-quality foods should be used.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven;
contact a local store handling specialty cooking utensils).
3. Set the appropriate low temperature and turn the selector to
“CONVECTON BAKE”.
WARNING
DANGER
CAUTION
NOTICE
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
Type and
Time
Cut of Meat
Weight
Setting
Rack
(min)
BEEF
Sirloin, 1"
Rare
12 oz
Broil
3
4
Medium
12 oz
Broil
3
5
Well done
12 oz
Broil
3
6
T-Bone, 3/4"
Rare
10 oz
Broil
3
4
Medium
10 oz
Broil
3
6
Well done
10 oz
Broil
3
8
Hamburger, 1/2"
Medium
1/4 lb.
Broil
3
6
Well done
1/4 lb.
Broil
3
8
CHICKEN
Bnls breast, 1”
1/2 lb.
Broil
3
15
Bnls breast, 1”
1/2 lb.
Convection Broil
3
15
Bone-in breast
2 - 3 lbs total
Broil
1
22
Bone-in breast
2 - 3 lbs total
Convection Broil
1
20
Chicken pieces
2 - 3 lbs total
Broil
3
22
Chicken pieces
2 - 3 lbs total
Convection Broil
3
20
HAM
Ham slice, 1"
1 lb.
Broil
3
10
LAMB
Rib chops, 1"
12 oz.
Convection Broil
2
8
PORK
Loin chops, 3/4"
1 lb.
Convection Broil
2
10
Bacon
Broil
2
3
FISH
Salmon steak
1 lb.
Broil
2
8
Fillets
1 lb.
Broil
2
8
