Instructions for Use

18
Pork Loin
4-5lb
broil pan 3 Convection
Roast
þ
350°
(180°)
12-25/lb 10-15 145°
(65°)
Pork Loin
4-5lb
broil pan 2 Convection
Roast
þ
350°
(180°)
16-30/lb 10-15 160°
(70°)
Pork Chops
1” thick
broil pan 3 Broil
‰
500°
(260°)
Side 1: 5-9
Side 2: 8-11
145°
(65°)
Pork Chops
1” thick
broil pan 3 Broil
‰
500°
(260°)
Side 1: 6-10
Side 2: 9-12
160°
(70°)
Pork Chops
1.5” thick
broil pan 3 Convection
Broil
‡
450°
(230°)
Side 1: 7-11
Side 2: 6-9
145°
(65°)
Pork Chops
1.5” thick
broil pan 3 Convection
Broil
‡
450°
(230°)
Side 1: 9-13
Side 2: 6-10
160°
(70°)
Italian Sausages broil pan 3 Broil
‰
500°
(260°)
Side 1: 4-7
Side 2: 3-5
160°
(70°)
Poultry
Chicken
whole, 4-6lb
roasting pan 2 Convection
Roast
þ
375°
(190°)
12-22/lb 180°
(80°)
in thigh
Cornish Hens
1-1.5lb
roasting pan 2 Convection
Roast
þ
350°
(180°)
40-70/lb 180°
(80°)
in thigh
Chicken Breast, bone-in broil pan 3 Convection
Broil
‡
500°
(260°)
Side 1: 15-20
Side 2: 10-18
170°
(75°)
Chicken Thighs, bone-in broil pan 3 Broil
‰
500°
(260°)
Side 1: 14-16
Side 2: 12-14
180°
(80°)
Turkey, unstuffed
10-16lb*
roasting pan 1 Convection
Roast
þ
325°
(160°)
9-14/lb 15-20
for easy
carving
180°
(80°)
in thigh
Turkey Breast, bone-in
4-10lb
roasting pan 2 Convection
Roast
þ
325°
(160°)
17-25/lb 180°
(80°)
in thigh
Fish
Fish Fillet
1” thick
broil pan 3 Broil
‰
500°
(260°)
11-15 145°
(60°)
Fish Steak
1” thick
broil pan 3 Broil
‰
500°
(260°)
10-13 145°
(60°)
Dish Cookware/
Accessories
Rack
Level
Heating
Mode/Symbol
Temp. in
°F (C°)
Cooking Time in
Minutes
Rest
Time
(Cover)
End
Internal
Temp.
Roasting times are approximate and may vary depending on the shape of the meat.
Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poul-
try is 165°F (75°C).
*To prevent over-browning, cover with foil while roasting.
Note: Internal food temperatures are USDA recommended temperatures as measured by a digital
cooking thermometer.