Cooking Tips & Instruction Guide
20
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
poultry 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.