American Range AROSSE-230 Kullanım ve Bakım Kılavuzu - Sayfa 13
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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
W
h
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
300°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.
lb
min./
30
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
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