Bertazzoni X304PIRVE Convection Oven User Manual


 
34
BROILING AND ROASTING RECOMMENDATIONS
FOOD ITEM RACK
NUMBER
OVEN MODE
FUNCTION
SELECTOR
CONTROL
TEMPERATURE
SETTING
SELECTOR
APPROXIMATE
COOKING TIME
SPECIAL
INSTRUCTIONS
AND TIPS
BEEF
Ground Beef
Patties, ½” thick
2 Broiler or
convection Broiler
500°F fixed
temperature
setting
15 to 20 minutes Broil until no pink in
center
T-Bone Steak 2 Broiler or
convection Broiler
500°F fixed
temperature
setting
12 to 20 minutes Time depends on
rareness of steak
Flank Steak 2 Broiler or
convection Broiler
500°F fixed
temperature
setting
12 to 20 minutes Rare to Medium Rare
Eye of Round
Roast
3
Bake or Convection
bake
325° 20 to 25 min/lb Small roasts take
more minutes per
pound; reduce time
by using Convection
Bake
PORK
Loin Roast
3 Bake or Convection
bake
325° 20 to 25 min/lb Cook until juices are
clear
POULTRY
Boneless Skinless
Chicken Breasts
2 Broiler or
convection Broiler
500°F fixed
temperature
setting
20 to 25 minutes Cook until juices are
clear
Chicken Thighs 3 Broiler or
convection Broiler
500°F fixed
temperature
setting
25 to 30 minutes Remove skin; Cook
until juices are clear
Half Chickens 3 Broiler or
convection Broiler
500°F fixed
temperature
setting
30 to 45 minutes Turn with tongs;
Cook until juices are
clear
Roast Chicken 4 Bake or Convection
bake
350° 75 to 90 minutes Do not stuff; reduce
time by using
Convection Bake
Turkey 4 Bake or Convection
bake
325° 20 to 25 min/lb Do not stuff; reduce
time by using
Convection Bake