Instructions for Use

Cooking charts en-us
35
Yeast breads
Food Recommended
heating mode
Oven
tempera-
ture in
°F(°C)
Preheat
oven
Number
of racks
Rack po-
sition
Time in
min.
Pan size and
type
Dinner rolls TRUE CONV
TRUE CONV
TRUE CONV
375 (190)
375 (190)
375 (190)
Yes
Yes
Yes
Single
Multiple
Multiple
3
2 & 5
1, 3 & 5
10-20
10-20
10-20
Cookie sheet
Cookie sheet
Cookie sheet
Loaf CONV BAKE 400 (205) Yes Single 2 22-35 9" x 5" loaf pan
Sweet rolls TRUE CONV 325 (160) Yes Single 3 20-25 Cookie sheet
Meats
The charts can be used as a guide. Follow package or
recipe directions.
The convection temperatures have been reduced by 25°F
from the recipe or package directions.
Beef
Food Recommended
heating mode
Oven
tempera-
ture in °F
(°C)
Rack po-
sition
Internal
tempera-
ture in °F
(°C)
Time in
min.
Food cov-
ered
Stand time in
min
Chuck roast, 2-4lbs ROAST 350 (175) 2 Well, 170
(76)
1.5-2hour
s
Yes none
Hamburgers, ¾-1"
thick
BROIL High 6 Medium,
160 (71)
Side 1:
5-8; Side
2: 4-6
No none
Rib eye, boneless,
3-3.5lbs
CONV ROAST 325 (160) 2 Medium-
rare, 145
(63)
27-31 min/
lb
No 10-15
Rib eye, boneless,
3-3.5lbs
CONV ROAST 325 (160) 2 Medium,
160 (71)
30-38 min/
lb
No 10-15
Rump, eye, sirloin,
boneless, 3-5.5lbs
CONV ROAST 325 (160) 2 Medium-
rare, 145
(63)
18-33 min/
lb
No 10-15
Rump, eye, sirloin,
boneless, 3-5.5lbs
CONV ROAST 325 (160) 2 Medium,
160 (71)
0-35 min/
lb
No 10-15
Steak, 1" thick BROIL High 6 Medium-
rare, 145
(63)
Side 1:
5-8; Side
2: 4-6
No none
Steak, 1" thick BROIL High 5 Medium,
160 (71)
Side 1:
8-9; Side
2: 5-7
No none
Steak, 1½" thick CONV BROIL High 3 Medium-
rare, 145
(63)
Side 1:
11-13;
Side 2:
9-11
No none
Steak, 1½" thick CONV BROIL High 3 Medium,
160 (71)
Side 1:
13-15;
Side 2:
11-13
No none
Tenderloin, 2-3lbs CONV ROAST 425 (220) 2 Medium-
rare, 145
(63)
15-24 min/
lb
No 5