Owner Manual

Cooking Instructions
Setting:
Food:
Rack Level
(See Figure 33)
Temperature
(Fahrenheit):
Time (mins):
Traditional
Cooking
(add time for
preheat)
Lasagna
2-3
410-450
30
Oven-Baked
Pasta
2-3
410-450
40
Roast Veal
2
350-400
30-40/lb
Beef
2
410-460
30-40/lb
Pork
2
340-400
30-40/lb
Chicken
2
340-400
45-60
Duck
2
340-400
45-60
Goose/Turkey
1
280-340
45-60
Lamb
2
340-400
15/lb
Fish
1-2
340-400
Depends on
dimension
Pizza
1-2
410-450
40-45
Short Pastry
1-2
340-400
15-20
Fruit Cake
1-2
340-400
20-30
Browning
3-4
140
5
Convection
Cooking
(add time for
preheat)
Lasagna
2-3
375-410
20-25
Oven-Baked
Pasta
2 375-410 25-30
Roast Veal
2
300-350
65-90
Beef
2
350-375
65-90
Pork
2
300-325
70-100
Chicken
2
350
70-90
Duck
2
325-350
100-160
Goose/Turkey
2
300-325
160-240
Lamb
2
300-350
100-130
Fish
2-3
300-350
Depends on
dimension
Pizza
2-3
410-475
30-50
Sponge Cake
2-3
375-425
25-35
Fruit Cake
2-3
350-375
40-50
Bread
1-2
425-475
7
Setting:
Food:
Rack Level
(See Figure 33)
1
st
Side Cook
Time (mins):
2
nd
Side Cook Time
(mins):
Grill Cooking
Pork Chops
4
7-9
5-7
Fillet (Pork)
3
9-11
5-9
Fillet (Beef)
3
9-11
9-11
Liver
4
2-3
2-3
Veal
4
7-9
5-7
Chicken
3
9-14
9-11
Sausages
4
7-9
5-6
Meatballs
4
7-9
5-6
Fish Fillet
4
5-6
3-4
Toast
4
2-4
2-3
34
34
42