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27
COOKING CHARTS
RECOMMENDED
FUNCTION
SHELF
POSITIONS
TEMP (°F) TEMP (°C) TIME (MINS)
Aero Bake 3 400–425 210–215 20–25
Vent Bake 3 350–375 175–190 30–50
Aero Bake 2 or 3 350–375 175–190 35–40
Bake 2 300–350 150–175 2+ hours
Aero Pastry 2 425 220 10–15
Aero Pastry 3 350 175 15–30
Bake 3 390 200 50–60
Aero Pastry 3 340–360 170–180 15–20
True Aero 3 340–375 170–190 30–40
** The internal temperature will rise more on standing.
SHELF
POSITIONS
TEMP
(°F)
TEMP
(°C)
TIME (MINS)
MEAT PROBE
(°F) **
MEAT PROBE
(°C) **
2 320–340 160-170 18-32 /450g 130-138 54-59
2 320–340 160-170 25-40 /450g 140-165 60-74
2 320–340 160-170 30-55 /450g 165-174 74-79
2 320–340 160-170 15-30 /450g 130-138 54-59
2 320–340 160-170 20-35 /450g 140-165 60-74
2 320–340 160-170 25-40 /450g 165-174 74-79
2 390 200 20 122 50
2 320–340 160-170 18-28 /450g 149-158 65-70
2 320–340 160-170 20-33 /450g 165-174 74-79
2 320–340 160-170 20-35 /450g 149-158 65-70
2 320–340 160-170 25-45 /450g 170-174 77-79
2 320–340 160-170 20-40 /450g 160 71
2 320–340 160-170 25-45 /450g 170 76
2 350 175 15-20 /450g 165 75
2 350 175 17-22 /450g 165 75
3 350 175 40-50 165 75
1 320–340 160-170 17-22 /450g 165 75
1 300–330 150-165 15-20 /450g 165 75
2 340–350 170-175 25-40 /450g 145-154 63-68
2 340–350 170-175 30-45 /450g 165-174 74-79
3 430 220 5 to 10 na na
3 435 225 7 /2.5cm meat
thickness
120-129 49-54
3 435 225 9 /2.5cm meat
thickness
131-140 55-60
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