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26E
E
CONVECTION COOKING - PRESETS
MORE MENUS (CONVECTION) CHART
SETTING/FOOD AMOUNT METHOD PROCEDURE
21 Chicken
Drummies
1.0 - 2.5 lb
(3 - 6 large
drumsticks)
Convection
Grill
Place the cook tray on the top rack in the lower position and begin preheating.
Season drumsticks as desired and evenly space on top of cook tray after preheating
the drawer. When drawer pauses, turn drumsticks over and touch START/+30 SEC.
After cooking, let stand for 2 to 3 minutes. Works well for pre-marinated or plain
drumsticks. Placing cook tray in the drawer during preheat, allows for faster and
more even cooking.
22 Chicken
Breast
(Boneless)
1.0 - 3.5 lb
(1 - 3 large
breast pieces)
Convection
Grill
Place the top rack in the lower position and begin preheating. Season the chicken
breast pieces and place on top of cook tray. Place cook tray on top of top rack
after preheating the drawer. When drawer pauses, turn chicken over and touch
START/+30 SEC. After cooking, let stand for 2 to 3 minutes. Works well for skin-on
or skinless cuts of chicken. Placing rack in the drawer during preheat, allows for
faster and more even cooking.
23 Whole
Chicken
2.5 - 7.5 lb Speed Cook
- Roast
Set cook tray in the drawer to use as a drip tray. Place the bottom rack in the lower
position. Use the slider bar to select the weight and begin preheating. Season the
chicken as desired and place directly on the rack after preheating the drawer.
ALWAYS use glass or silicone bakeware and microwave-safe dishes with SPEED
COOK as the drawer uses microwave and convection during cooking. Use an instant
read thermometer to ensure the internal temperature of the meat has reached 165˚F.
24 Turkey
Breast
1.0 - 3.5 lb Convection
Roast
Place the top rack in the lower position. Use the slider bar to select the weight and
begin preheating. Set turkey breast on top of cook tray and season as desired. Place
cook tray on top of the bottom rack after preheating the drawer. Covering the turkey
breast with foil and letting it stand after cooking, allows the juices to redistribute,
creating a moist interior while maintaining a crispy, browned exterior. Use an instant
read thermometer to ensure the internal temperature of the meat has reached 165˚F.
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