SEF30 User Manual

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13592 Desmond St., Pacoima, CA 91331 - 818.897.0808 - 888.753.9898 - www.americanrange.com

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 350ºF 325ºF 25 min. / lb.

170ºF breast

175ºF thigh

Stufng 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. For best results, broil small, at cuts of meat such as steaks, ham-

burgers, 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

DRYING AND DEHYDRATING

The United States Department of Agriculture advises: DO NOT hold foods at temperature between 40ºF to 140ºF more than two hours – and cooking

raw foods below 275ºF is not recommended. The low setting of the oven (ranging from 150ºF to 225ºF) may be used to keep food hot and in special

recipes, used to dehydrate fruits and vegetables.

During dehydration, the convection fans circulates hot air over the food, causes moisture to escape from the food surface – generally drying it out. This re-

moval of water inhibits growth of microorganisms and slows down the activity of enzymes. Starting with only the freshest, best quality food items, prepare

as directed and:

• Place the food on drying racks spaced evenly in the oven cavity.

• Set the temperature control to 200ºF and switch on the convection fan.

• Remember to periodically check the food items for dryness state.

DEFROST

It is best to defrost in the refrigerator, but sometimes it becomes an issue of speed.

COOKING CHARTS

INSTALLATION GUIDE AND

USE & CARE MANUAL

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User Manual - Page 21