User Manual

26
Type and Time
Cut of Meat Weight Setting Rack (minutes)
Te BEEF
Sirloin, 1"
Rare 14 oz Hi Broil 3 8 - 10
Medium 14 oz Hi Broil 3 10 - 12
Well done 14 oz Hi Broil 3 11 - 13
T-Bone, 3/4"
Rare 10 oz Hi Broil 3 7 - 8
Medium 10 oz Hi Broil 3 9 - 10
Well done 10 oz Hi Broil 3 11 - 12
Hamburger, 1/2"
Rare 1/4 lb. Hi Broil 3 6 - 7
Medium 1/4 lb. Hi Broil 3 7 - 8
Well done 1/4 lb. Hi Broil 3 8 - 9
CHICKEN
Bnls Breast, 1” 1/2 lb. Med Broil 3 15 - 20
Bnls Breast, 1” 1/2 lb. Convection Broil 3 15 - 20
Bone-in Breast 2- 3 lbs total Med Broil 2 40 - 45
Bone-in Breast 2- 3 lbs total Convection Broil 2 25 - 30
Chicken pieces 2- 3 lbs total Med Broil 2 40 - 45
Chicken pieces 2- 3 lbs total Convection Broil 2 25 - 30
HAM
Ham slice, 1" 1 lb. Med Broil 3 15 - 20
LAMB
Rib Chops, 1" 12 oz. Convection Broil 2 10 - 15
Shoulder 1 lb. Convection Broil 2 15 - 20
PORK
Loin Chops, 3/4" 1 lb. Convection Broil 2 10 - 15
Bacon Med Broil 3 5 - 8
FISH
Salmon Steak 1 lb. Med Broil 2 15 - 20
Fillets 1 lb. Med Broil 2 10 - 15
Broiling Chart
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits and vegetables.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).
3. Set the appropriate "low" temperature and turn the selector to TruConvec™.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to OFF.*
3. Turn the selector to TruConvec™.
*IMPORTANT
Do not turn on the temperature control. Turning the convection fan on will accelerate the natural defrosting of the food without the heat.
Convection Dehydrate/Defrost
WARNING
To avoid sickness and food waste, do not allow defrosted food to
remain in the oven for more than two hours.