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35
34
Broiling Chart
Convection Dehydrate/Defrost
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 “TRU
CONV”.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to “OFF”.
3. Turn the selector to “TRU CONV”.
CAUTION
To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
CAUTION
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
CAUTION
DO NOT turn the Temperature Control on during defrosting. Turning
the convection fan on will accelerate the natural defrosting of the food
without the heat.
Operation
Operation
Note: The above information is given as a guide only.
Broiling
Type and Time
Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin, 1"
Rare 12 oz Broil 3 4
Medium 12 oz Broil 3 5
Well done 12 oz Broil 3 6
T-Bone, 3/4"
Rare 10 oz Broil 3 4
Medium 10 oz Broil 3 6
Well done 10 oz Broil 3 8
Hamburger, 1/2"
Medium 1/4 lb. Broil 3 6
Well done 1/4 lb. Broil 3 8
CHICKEN
Bnls breast, 1
”
1/2 lb. Broil 3 15
Bnls breast, 1
”
1/2 lb. Convection Broil 3 15
Bone-in breast 2 - 3 lbs total Broil 1 22
Bone-in breast 2 - 3 lbs total Convection Broil 1 20
Chicken pieces 2 - 3 lbs total Broil 3 22
Chicken pieces 2 - 3 lbs total Convection Broil 3 20
HAM
Ham slice, 1
”
1 lb. Broil 3 10
LAMB
Rib chops, 1
”
12 oz. Convection Broil 2 8
PORK
Loin chops, 3/4
”
1 lb. Convection Broil 2 10
Bacon Broil 2 3
FISH
Salmon steak 1 lb. Broil 2 8
Fillets 1 lb. Broil 2 8
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