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Using the Trivection
™
Oven
Trivection
™
Wall Oven
How to set
the oven
for speed
broiling
Traditional
broiling
guide for
speed
broiling
Heat is provided by the upper element and
microwave. Air is circulated with the reversing
fan system. Oven door must be closed. Ideal for
broiling foods to medium to well done doneness
levels two times faster than traditional broil.
1 Select SPEEDCOOK from the main menu.
2 Select SPEED BROIL.
3 Enter traditional broil time for first side
(using maximum time if a range is given).
Reference the chart below.
NOTE: If you don’t plan to turn the food over,
enter the total broil time.
4 Select START to preheat oven. Cook time
will automatically convert to shorter time
and display on control screen.
5 You must preheat the oven. Wait for the
preheat signal and message on display to
“PUT FOOD IN OVEN” before placing food
in oven.
6 Select START. Start will not appear on control
screen until door is opened and food is put in
oven. Countdown of cook time will begin.
NOTE: Food may be checked at any time by
opening the door. The microwave and convection
fan will turn off and the time countdown will stop
while the door is open. They will resume when the
door is closed.
7 Check food when prompted. Turn food as
needed and add more time for the second side.
After the cooking time has ended, the oven will
prompt the user to add “MORE TIME” to further
cook food if desired. Add additional time by
selecting MORE TIME. Enter traditional cooking
time in minutes and select START. Once again,
the oven automatically converts the traditional
time to the appropriate speedcook time (nearest
minute). Press CLEAR/OFF pad if food has
finished cooking.
18
Rack First Side Second Side
Food Quantity and/or Thickness Position Time, Min Time, Min. Comments
Ground Beef 2 lb. (8 patties) D 10 8 Space evenly on pan.
1/2″ to 3/4″ thick Up to 8 patties take about
the same time.
Beef Steaks
Med. Rare 1″ thick D 11 10 Steaks less than 1″ thick
Medium (about 2–3 lbs.) D 13 12 cook through before browning.
Cook first side to desired
Med. Rare 1-1/2″ thick D 14 13 brownness. Then turn and
Medium (about 3–4 lbs.) D 17 16 finish second side to desired
doneness. Slash fat.
Chicken 1 whole, cut up, C 35 25
about 3 to 3-1/2 lbs.
6 Bone-in breasts, C 28 26 Brush each side with melted
12 to 14 oz. each butter. Broil skin-side down
first.
6 Boneless breasts, D 12 10
5 to 7 oz. each
Fish 4 Fillets, 1/4″ to 1/2″ thick E 7 Do not Place skin side down.
turn over. Brush with olive oil.
4 Fillets, 3/4″ to 1″ thick D 14 Do not Place skin side down.
turn over. Brush with olive oil.
4 Steaks, 1″ thick D 10 10 Brush with lemon butter
(about 2 lbs.) before and during cooking,
if desired.
Lobster Tails 2–4, 8 to 12 oz. each C 18–20 Do not Cut through back of shell.
turn over. Spread open. Brush with
melted butter after half of
broiling time.
Pork Chops 6 Chops, 1/2″ thick E 9–11 7 Slash fat.
(about 2 lbs.)
6 Chops, 1″ thick D 23 14 Slash fat.
(about 4 lbs.)
Ham Slices 2 precooked, 1/2″ thick D 13 6
Lamb Chops
Medium 4 Chops, 1-1/2″ thick, D 12 9 Slash fat.
Well Done about 1-1/2 lbs. D 14 12