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4443
Convection Broil Tips
OPERATION
Dehydrate Tips
OPERATION
CONVECTION BROIL TIPS
• Place rack in the required position needed before turning on the oven.
• Use Convection Broil mode with the oven door closed.
• Do not preheat oven.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see convection broil chart).
• Broiling and convection broiling times are approximate and may vary slightly.
Cooking times are indicative and also depend on the thickness and the starting
temperature of the meat before cooking.
DEHYDRATE TIPS
The circulating heated air at a lower temperature slowly removes the moisture for food
preservation.
• Oven temperature for dehydrating is between 120°F to 160°F.
• Multiple racks can be used simultaneously.
• Some foods require as much as 14-15 hours of time to fully dehydrate. Consult a
food preservation book for specific times and the handling of various foods.
• This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.
• Drying screens can be purchased at specialty kitchen shops.
• By using paper towels, some food moisture can be absorbed before dehydrating
begins (such as with sliced tomatoes or sliced peaches).
FOOD AND THICKNESS RACK POSITION BROIL SETTING °F INTERNAL TEMP °F TIME SIDE 1 (MIN) TIME SIDE 2 (MIN)
BEEF
Steak (1.5” or more)
Medium Rare 4 450° F 145° F 9-12 8-10
Medium 4 450° F 160° F 11-13 10-12
Well 4 450° F 170° F 18-20 16-17
Hamburgers (more than 1”)
Medium 4 550° F 160° F 8-11 5-7
Well 4 550° F 170° F 11-13 8-10
POULTRY
Chicken quarters 4 450° F 180° F 16-18 10-13
Chicken halves 4 450° F 180° F 25-27 15 - 18
Chicken breasts 4 450° F 170° F 13-15 9-13
PORK
Pork chops (1.25” or more) 4 450° F 160° F 12-14 11-13
Sausage - fresh 4 450° F 160° F 4-6 3-5
FOOD PREPARATION APPROXIMATE
DRYING TIME
(HRS)
TEST FOR DONENESS
FRUIT
Apple
Dipped in 1/4 cup lemon juice and 2 cups
water, 1/4 slices
11-15 Slightly pliable
Bananas
Dipped in 1/4 cup lemon juice and 2 cups
water, 1/4 slices
11-15 Slightly pliable
Cherries
Wash and towel dry. For fresh cherries,
remove pits
10-15 Pliable, leathery, chewy
Orange peels and slices
1/4 slices of orange; orange part of skin
thinly peeled from oranges
Peels: 2-4
Slices: 12-16
Orange peel: dry and brittle
Orange slices: skins are dry and brittle, fruit is slightly moist
Pineapple rings Towel dry
Canned: 9-13
Fresh: 8-12
Soft and pliable
Strawberries
Wash and towel dry. Slice 1/2” thick, skin
(outside) down on rack
12-17 Dry, brittle
VEGETABLE
Peppers
Wash and towel dry. Remove membrane of
pepper, coarsely chop about 1” pieces
16-20 Leathery with no moisture inside
Mushrooms
Wash and towel dry. Cut off stem end. Cut
into 1/8” slices
7-12 Tough and leathery, dry
Tomatoes
Wash and towel dry. Cut thin slices, 1/8”
thick, dry well
16-23 Dry, brick red color
HERBS
Oregano, sage, parsley,
thyme, and fennel
Rinse and dry with paper towel
Dry at 120° F
3-5 hours
Crisp and brittle
Basil
Use basil leaves 3 to 4 inches from the
top. Spray with water, shake off moisture
and pat dry
Dry at 120° F
3-5 hours
Crisp and brittle
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