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Operation
Broiling
Broiling Chart
Note: The above information is given as a guide only.
Convection Dehydrate
Convection Dehydrate (CONVECTION BAKE)
This oven is designed not only to cook, but also to dehydrate fruits
and vegetables. With the selector set to Convection Bake and the
temperature control on 200°F (93.3° C), warm air is circulated by a
motorized fan in the rear of the oven. Over a period of time, the water
is removed from the food by evaporation. Removal of water inhibits
growth of microorganisms and retards the activity of enzymes. It is
important to remember that dehydration does not improve the quality,
so only fresh, top-quality foods should be used.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven;
contact a local store handling specialty cooking utensils).
3. Set the appropriate low temperature and turn the selector to
“CONVECTON BAKE”.
WARNING
DANGER
CAUTION
NOTICE
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
Type and Time
Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin, 1"
Rare 12 oz Broil 34
Medium 12 oz Broil 35
Well done 12 oz Broil 36
T-Bone, 3/4"
Rare 10 oz Broil 34
Medium 10 oz Broil 36
Well done 10 oz Broil 38
Hamburger, 1/2"
Medium 1/4 lb. Broil 36
Well done 1/4 lb. Broil 38
CHICKEN
Bnls breast, 1” 1/2 lb. Broil 3 15
Bnls breast, 1” 1/2 lb. Convection Broil 3 15
Bone-in breast 2 - 3 lbs total Broil 1 22
Bone-in breast 2 - 3 lbs total Convection Broil 1 20
Chicken pieces 2 - 3 lbs total Broil 3 22
Chicken pieces 2 - 3 lbs total Convection Broil 3 20
HAM
Ham slice, 1" 1 lb. Broil 3 10
LAMB
Rib chops, 1" 12 oz. Convection Broil 28
PORK
Loin chops, 3/4" 1 lb. Convection Broil 2 10
Bacon Broil 23
FISH
Salmon steak 1 lb. Broil 28
Fillets 1 lb. Broil 28