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28
FOOD PREPARATION
APPROXIMATE
DRYING TIME*
(hrs)
TEST FOR DONENESS
Vegetable
Peppers Wash and towel dry.
Remove membrane
of pepper,
coarsely chopped about
1” pieces
16-20 Leathery with no
moisture inside
Mushrooms Wash and towel dry.
Cut of stem end. Cut
into ” slices
7-12 Tough and leathery,
dry
Tomatoes Wash and towel dry.
Cut this slices, ” thick,
dry well
16-23 Dry, brick red color
Herbs
Oregano, sage
parsley and
thyme, and fennel
Rinse and dry with
paper towel
Dry at 120°F
(60°C) 3-5 hrs
Crisp and brittle
Basil Use basil leaves 3 to 4
inches from top. Spray
with water, shake o
moisture and pat dry
Dry at 120°F
(60°C) 3-5 hrs
Crisp and brittle
BROIL TIPS AND TECHNIQUES
•
Place rack in the required position needed before turning on the oven.
•
Use Broil mode with the oven door closed.
•
Preheat oven for 5 minutes before use.
•
Use the 2-piece broil pan.
•
Turn meats once halfway through the cooking time (see convection broil chart).
BROIL CHART
FOOD AND THICKNESS
RACK
POSITION
BROIL
SETTING
°F (°C)
INTERNAL
TEMP. °F
(°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Beef
Steak (¾”-1)
Medium rare 5 5 145 (65) 5-7 4-6
Medium 5 5 160 (71) 6-8 5-7
Well 5 5 170 (77) 8-10 7-9
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