American Range ARR-486GD Betriebsanleitung PDF herunterladen (Seite 21)

ROASTING CHART

Whole, 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 remains closed during broil. Opening the oven door

turns the infra-red element off. When the door is closed the element re-

ignites in 4 seconds.

• Check your recipe or use our guide. Use a two-piece broil pan.

• 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 the broiler is hot the light turns off.

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

The burner turns off but will reignite in 4 seconds when the door is closed.

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

chops or boneless chicken breasts.

Food Traditional

Setting

Innovection

Convection

Setting

Roast Time

Min/lb.

Internal

Temperature

Beef Rib

Roast

325°F 300°F 20-min./ lb

25-min./ lb

30- min. / lb.

Rare-140°F

Med.-155°F

Well -170°F

Beef Tri Tip 325°F 300°F 30-min. / lb.

Med.-155°F

Lamb-leg 325°F 300°F 30 min./ lb Med-145°F

Pork Loin 325°F 300°F 35 min. / lb. Med-well

170°F

Chicken –

whole

375°F 350°F 25 min./lb. 170°F breast

175° thigh

Stuffing 165°F

Turkey

unstuffed

325°F 300°F 9-12 min./lb. 165°F breast

175°F thigh

1 2 ... 16 17 18 19 20 21 22 23 24 25 26 27

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