American Range AROFSE-230 사용 및 관리 매뉴얼 - 페이지 13

{카테고리_이름} American Range AROFSE-230에 대한 사용 및 관리 매뉴얼을 온라인으로 검색하거나 PDF를 다운로드하세요. American Range AROFSE-230 18 페이지. Electric wall ovens
American Range AROFSE-230에 대해서도 마찬가지입니다: 기술 사양 (2 페이지), 사용 및 관리 매뉴얼 (20 페이지)

페이지 인쇄

Food

Beef Rib

Roast

Beef Tri Tip

Lamb-leg

325°F

Pork Loin

325°F

Chicken –

375°F 350°F 25

whole

Stuffing

165°F

Turkey

325°F 300°F 9-12

unstuffed

ole, unstuffed, poultry such as chicken and turkey should be placed on rack 1

or 2 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 should remain closed during broil

• Most broiling uses rack positions three or four counting from the bottom.

•

Push in oven knob and turn to the broil setting; the blue indicator light will

come on.

• When inspecting the food, open the oven door no more than 2 inches.

• For best results, broil small, flat cuts of meat such as steaks, hamburgers,

chops or boneless chicken breasts.

ROASTING CHART

Traditional

Innovection

Setting

Convection

Setting

325°F

300°F

325°F

300°F

min./lb.

breast

170°F

breast

min./lb.

165°F

Roast Time

Min/lb.

20-min. per lb

25-min. per l

30-min. per lb.

30-min. / lb.

min./

35 min. / lb.

Internal

Temperature

. Rare-140°F

b. Medium-155°F

Well -170°F

Med.-155°F

Med-145°F

Med-well

170°F

175° thigh

175°F thigh