Oven Operation - JENN-AIR PRO-STYLE PRG3000P Guia Del Usuario

O
O
VEN PERATION
Chart time is based on thawed meats only. For convection roasting, turn on the Convect Fan Switch.
Variety and Cut of Meat
BEEF: Rib Eye Roast
Tenderloin Roast
Round Tip Roast
PORK: Shoulder Blade Roast
Top Loin Roast, boneless
POULTRY: Turkey, unstuffed
Turkey, unstuffed
Turkey, unstuffed
Turkey, unstuffed
Chicken, Whole
B
ROILING
1. Place oven rack on the rack position
suggested in the chart. Distance from
broiling burner depends on foods being
prepared. Rack position #3 is usually
recommended unless otherwise stated.
2. Turn OVEN Knob to Broil setting.
3. Place food on broiler pan provided with
oven.
4. Leave oven door closed when broiling.
B T
ROILING IPS
• Tender cuts of meat or marinated meats
are best for broiling. For best results,
steaks should be at least 1" thick. Thinner
steaks should be pan-broiled.
• Do not cover broiler pan insert with foil.
This prevents fat drippings from draining
into bottom of pan and may cause exces-
sive flare-ups.
• Before broiling, remove excess fat from
meat and score edges of fat (do not cut
, .
CONT
R
OASTING
Approximate Oven Temp(
Weight (lb) no preheat
4 to 6 325°
2 to 3 400°
4 to 6 325°
4 to 6 325°
3 to 4 325°
8 to 12 325°
12 to 16 325°
16 to 20 325°
20 to 24 325°
1 1
2 / to 3 / 375°
2 2
into meat) to prevent meats from curl-
ing. Salt after cooking.
• To prevent dry surface on fish or lean
meats, brush top with melted butter.
• Foods that require turning should be
turned only once during broiling. Turn
meat with tongs to avoid piercing and
loss of juices.
Foods
BEEF
Steak (1") – Medium
Well
Hamburgers (3 oz.) - Medium
Well
PORK
Bacon
Chops (1/2")
POULTRY
Boneless Chicken Breasts
SEAFOOD
Fish Steaks (1")
MISCELLANEOUS
Hot Dogs
Note: This chart is a suggested guide. The times may vary with food being cooked.
C
HART
Internal Temp of Approx. Convect
o
F) Meat - End of
o
Roasting Time ( F)
145° (rare)
160° (medium)
145° (rare)
145° (rare)
160° (medium)
170°
170°
180°-185°
180°-185°
180°-185°
180°-185°
185°
B
ROILING
Rack
Position
3
3
3
3
3
3
3
3
3
11
Approx. Conventional
Roasting Time Roasting Time
(minutes per lb) (minutes per lb)
30-35
35-40
22-24
30-35
40-45
33-37
35-45
16-18
13-16
11-13
9-11
24-28
NOTES:
• The broiler burner and the bake
burner cannot be used at the same
time. When one is on, the other
cannot be turned on.
• Do not use the convection fan in the
broil mode.
C
HART
Approximate (Minutes/Side)
1st
Side
7-9
10-11
6-7
7-8
3-4
5-6
6-8
11-12
3-4
35-40
40-45
25-28
35-40
45-50
35-40
40-50
21-24
18-21
16-18
14-16
24-30
2nd
Side
6-7
8-9
4-5
5-6
1-2
4-6
6-8
(no turning)
2-3