Product data

Table6: ConvectionRoastChart
Pork
Poultry
Loin roast (boneless or bone in) 5-8 350 15-25 160
Shoulder 3-6 350 20-30 160
Chicken - whole 3-4 375 14-20 180
Turkey - unstuffed** 12-15 325 10-14 180
Turkey - unstuffed** 16-20 325 9-13 180
Turkey - unstuffed** 21-25 325 6-10 180
Turkey breast 3-8 325 20-25 170
Cornish hen 1-1 1/2 350 45-75 (total time) 180
* Roasting times are approximate and may vary depending on shape of the meat.
** Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.
Cleaning and Maintenance
Cleaning - Cooktop
Caution:
Do not use any cleaner on the cooktop while the surface is hot; The
resulting fumes can be hazardous to your health. Heated cleaner can
chemically attack and damage surface.
Caution: All ignitors spark when any single burner is turned on. Do not
touch any of the burners when the cooktop is in use.
Daily Cleaning
Cleaning Guidelines
Avoid these Cleaners
Table 7: Cooktop Cleaning Chart
Wipe with a warm soapy water; Rinse and dry. After a spill or boilover, turn off the
burner and allow the cooktop to cool. Clean around the burner and burner ports.
Reassemble burner(s) and check for proper operation.
• Glass cleaners which contain ammonia or chlorine bleach. These ingredients
may permanently etch or stain the cooktop.
• Caustic Cleaners
• Oven cleaners such as Easy Off@ may etch the cooktop surface.
• Abrasive Cleaners
• Metal scouring pads and scrub sponges such as Scotch Brite® can scratch
and/or leave metal marks.
• Soap-filled scouring pads such as SOS ® can scratch the surface.
• Powdery cleaners containing chlorine bleach can permanently stain cooktop
Burner Base / Enameled
Steel
Detergent and hot water; rinse
and dry.
detergent-filled steel wool pads
such as Brillo ® or S.O.S. ®. Rinse
and dry.
• Clean ports with a stiff nylon bristle
toothbrush to clean port openings.
• Do not scratch or gouge the port
openings
English 22