F.Bertazzoni F60CONXT Hoja De Características página 32

TIPS FOR BEST RESULTS – BROILING AND ROASTING
FOOD
Ground beef
patties, ½" thick
T-Bone steak
Flank steak
Eye of round roast
Loin roast
Boneless skinless
chicken breasts
Chicken thighs
Half chicken
Roast chicken
Turkey
32
ADJUST TO DESIRE LEVEL OF 'DONENESS'
SHELF
COOKING MODE
POSITION
6 Broiler
Convection Broiler
6 Broiler
Convection Broiler
6 Broiler
Convection Broiler
5 Bake
Convection bake
5 Bake
Convection bake
6 Broiler
Convection Broiler
5 Broiler
Convection Broiler
5 Broiler
Convection Broiler
4 Bake
Convection bake
4 Bake or
Convection bake
TEMPE- APPROXIMATE
RATURE COOKING TIME
LEV 4 15 to 20
minutes
LEV 4 12 to 20
minutes
LEV 4 12 to 20
minutes
165°C 20 to 25 min
per pound
165°C 20 to 25 min
per pound
LEV 3 20 to 25
minutes
LEV 3 25 to 30
minutes
LEV 4 30 to 45
minutes
175°C 75 to 90
minutes
165°C 20 to 25 min
per pound
SUGGESTIONS
Broil until not
pink in center
Broil until done to
desired level
Broil until done to
desired level
Small roasts
require longer
time per pound;
reduce time
using Convection
Bake
Cook until juices
are clear
Cook until juices
are clear
Remove skin and
ook until juices
are clear
Turn with tongs
and cook until
juices are clear
Reduce time
using Convection
Bake. Time may
vary if stuffed.
Reduce time
using Convection
Bake. Time may
vary if stuffed.