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ROASTING CHART
FOOD
TRADITIONAL
SETTING
INNOVECTION
CONVECTION
SETTING
ROAST TIME
MIN./LB.
INTERNAL
TEMPERATURE
Beef rib roast 325ºF 300ºF
20 min. / lb.
25 min. / lb.
30 min. / lb.
Rare - 140ºF
Med. - 155ºF
Well - 170ºF
Beef tri tip 325ºF 300ºF 30 min. / lb. Med. - 155ºF
Leg of lamb 325ºF 300ºF 30 min. / lb. Med. - 145ºF
Pork loin 325ºF 300ºF 35 min. / lb.
Med. - Well
170ºF
Chicken - whole 375ºF 350ºF 25 min. / lb.
170ºF breast
175ºF thigh
Stufng 165ºF
Turkey - unstuffed 325ºF 300ºF 9-12 min. / lb.
165ºF breast
175ºF thigh
Whole, unstuffed poultry such as chicken and turkey should be placed on rack one or two with the legs and
cavity opening, pointing towards the back of the oven.
TO USE THE BROILER:
• When using broil, the rack position depends on the food, and the thickness of the meat. Rack position one
is at the bottom of the oven, and the positions number up as a ladder with six being at the top.
• The oven door remains closed during broil.
• Most broiling uses rack positions three or four counting from the bottom.
• Turn selector to broil.
• Push in oven knob and turn to the broil setting, the blue indicator light will come on.
• When the broiler is hot the light turns off.
• When inspecting the food, open the oven door no more than two inches. The burner turns off but will
re-ignite in four seconds when the door is closed.
• For best results, broil small, at cuts of meat such as steaks, hamburgers, chops or boneless chicken breasts.
BROILING CHART
FOOD WEIGHT & SIZE RACK TIME
Steak 12 oz. and 1" 3
Rare - 10 minutes
Med. - 12 minutes
Well - 15 minutes
Hamburger 4 oz. and 1/2" 4 10 minutes
Chicken pieces 1 lb. 3 15 to 20 minutes
Pork chops 1 lb. and 3/4" 3 14 minutes
Salmon steak 1 lb. 4 8 to 10 minutes
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel 888.753.9898 toll free www.americanrange.com
12
Legacy Wall Ovens Use & Care Manual
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