HGS8055UC-Product Overview

26
Meats
The charts can be used as a guide. Follow package or recipe directions.
Quick Breads
Biscuits Bake 350°F Yes Single 2 19 cookie sheet
Bake + fan 350°F Yes Multiple 2+ 4 21 cookie sheet
Loaf Bake 375°F Yes Single 2or 3 50-60 8" x 4" loaf pan
Muffins Bake + fan 400°F Yes Single 2or 3 18-30 12-cup muffin pan
Bake + fan 400°F Yes Multiple 2+ 4 20-35 12-cup muffin pan
Yeast Breads
Dinner Rolls Bake + fan 350°F Yes Single 2or 3 15-30 cookie sheet
Bake + fan 350°F Yes Multiple 2+ 4 20-35 cookie sheet
Loaf Bake + fan 400°F Yes Single 2or 3 25-40 9" x 5" loaf pan
Sweet Rolls Bake + fan 350°F Yes Single 2or 3 20-30 cookie sheet
Focaccia Bread Bake + fan 400°F Yes Single 2 23-27 cookie sheet
Frozen Food
Lasagne Bake + fan 400°F Yes Single 2 package
time
package directions
Food Recom-
mended Cook-
ing Mode
Oven Tem-
perature
Pre-
heat
Oven
Number
of Racks
Rack
Position
Time (min.) Pan Size & Type
Food Recommended
Cooking Mode
Oven Tem-
perature
Rack
Position
Internal
Tempera-
ture Done-
ness
Cooking Time Food
Covered
Stand Time
Beef
Hamburgers,
1.8 lbs
Broil High 5 Medium,
160°F
Side 1: 8
Side 2: 7
No none
Rib Eye, Boneless,
3-3.5 lbs.
Bake + fan 325°F* 2or 3 Medium-rare,
145°F
27-31min./lb. No 10-15min.
Rib Eye, Boneless,
3-3.5 lbs.
Bake + fan 325°F* 2or 3 Medium,
160°F
30-38min./lb. No 10-15min.
Rump, Eye, Sirloin,
Boneless, 3-4 lbs.
Bake + fan 325°F 2or 3 Medium-rare,
145°F
18-33min./lb. No 10-15min.
Steaks, 1-inch
thick
Broil High 5 Medium-rare,
145°F
Side 1: 5-8
Side 2: 4-6
No none
Tenderloin, 3-
4 lbs.
Bake + fan 425°F 2or 3 Medium-rare,
145°F
15-24min./lb. No 10-15 min.
Lamb
Leg, Boneless, 2-
4.5 lbs.
Bake + fan 325°F* 2or 3 Medium-rare,
145°F
25-30min./lb. No 10-15min.
Leg, Boneless, 2-
4.5 lbs.
Bake + fan 325°F* 2or 3 Medium,
160°F
30-35min./lb. No 10-15min.
Chops, 1-inch
thick
Broil High* 5 Medium-rare,
145°F
Side 1: 4-6
Side 2: 4-5
No 10-15min.
* Preheat oven
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.
Note: : Internal food temperatures are USDA recommended temperatures as measured by a digital cooking thermom-
eter.