American Range AROFE-30 Use And Care Manual - Page 13

Browse online or download pdf Use And Care Manual for Oven American Range AROFE-30. American Range AROFE-30 18 pages. Electric wall ovens
Also for American Range AROFE-30: Technical Specifications (2 pages)

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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