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O VEN O P E RAT I ON
Gourmet Guide
NUM BER
F O O D
10 Chicken Pieces—Bone-In
Wing, Leg, Thigh, Breast
11 Chicken Breasts—
Boneless
12 Fish
13 White Rice
14 Cakes
15 Cookies
A M O UN T
M E T H OD
Broil and
Microwave
2–4 pieces
Broil and
2–4 pieces Microwave
1 / –2 lb Microwave
4
(115 g–.9 kg)
1 / –4 cups Microwave
2
(95–512 g)
1 cake Convection
9" pan and Microwave
Up to 9 on a Convection
12" pan
I N S T RU C T IO N S
Place chicken pieces in a shallow oven-safe, glass con-
tainer on a high riser. After cooking, let stand for 5 minutes.
The internal temperature should be at least 170°F
white meat and 180°F for dark meat.
(80°C)
Place chicken breasts in a shallow oven-safe, glass con-
tainer on a high riser. After cooking, let stand for 5 minutes.
The internal temperature should be at least 170°F
Arrange in a ring around a shallow microwave-safe, non-
metallic container. Cover with plastic wrap (pierce five
times). After cooking, let stand for 5 minutes, covered.
Place the rice into a microwave-safe, non-metallic con-
tainer and add double the quantity of boiling water
(e.g. 1 cup rice and 2 cups water). Cover with a lid or
plastic wrap (pierce five times). After cooking, stir, cover,
and let stand until all the liquid has been absorbed.
Prepare according to package or recipe directions. Once
preheat is complete, place in a 9"
container on the low riser.
Prepare according to package or recipe directions and
place on a 12" pizza pan on the low riser. Cookies
(305)
should be approximately 2"
(51)
for
(75°C)
.
(75°C)
oven-safe, glass
(229)
for best results.
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