User Manual

29
Meats, Poultry and Fish
Pizza
Pizza, fresh pizza pan
baking stone
4 Pizza
ú
425°
(220°)
recipe
time
Pizza, ready-made pizza pan 4 Pizza
ú
400°-425°
(200°-220°)
package
time
Pizza, frozen directly on rack on
package
Pizza
ú
400°-425°
(200°-220°)
package
time
Breads
Dinner Rolls cookie sheet or 9” x 13” pan 4 True
Convection
‚
375°
(190°)
10-20
Sweet Rolls cookie sheet or 9” x 13” pan 4 True
Convection
‚
325°
(160°)
20-25
Quick Bread, Loaf 8” x 4” loaf pan 2 Convection
Bake
¶
350°
(180°)
40-60
Yeast, Loaf 8” x 4” loaf pan 2 Convection
Bake
¶
400°
(200°)
20-30
Cornbread 8” x 8” pan 3 Convection
Bake
¶
400°
(200°)
20-30
Dish Bakeware/Accessories Rack
Position
Heating Mode/
Symbol
Temp. in
°F (°C)
Cooking
Time in
Minutes
Dish Cookware/
Accessories
Rack
Level
Heating
Mode/
Symbol
Temp. in
°F (C°)
Cooking Time
in Minutes
Rest
Time
(Cover)
End
Internal
Temp.
Beef
Rib Eye, boneless
3-4.5lb, medium rare
roasting pan 3 Convection
Roast
þ
325°
(160°)
26-31/lb 10-15 145°
(65°)
Rib Eye, boneless
3-4.5lb, medium
roasting pan 3 Convection
Roast
þ
325°
(160°)
30-38/lb. 10-15 160°
(70°)
Rump Roast, sirloin
2.5-5.5lb, medium rare
roasting pan 3 Convection
Roast
þ
325°
(160°)
18-33/lb 10-15 145°
(65°)
Tenderloin
2-3lb, medium rare
roasting pan 3 Convection
Roast
þ
425°
(220°)
15-24/lb 10-15 145°
(65°)
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.
*To prevent over-browning, cover with foil while roasting.
Note: : Internal food temperatures are USDA recommended temperatures as measured by a
digital cooking thermometer.