Owner's Guide

17
COOKING CHARTS
** The internal temperature will rise more on standing.
RECOMMENDED
FUNCTION
SHELF
POSITIONS
TEMP (°F) TEMP (°C) TIME (MINS)
Conv Bake 4 400–425 210–215 20–25
Conv Bake 4 350–375 175–190 30–50
Conv Bake 4 350–375 175–190 35–40
Bake 4 300–350 150–175 1–2 hours
Conv Pastry 2 425 220 10–15
Conv Pastry 4 350 175 15–30
Bake 4 390 200 50–60
Conv Pastry 3 340–360 170–180 15–20
True Conv 4 340–375 170–190 30–40
SHELF
POSITIONS
TEMP (°F) TEMP (°C) TIME (MINS)
MEAT PROBE
(°F) **
MEAT PROBE
(°C) **
3 320–340 160–170 18–32 /450g 130–138 54–59
3 320–340 160–170 25–40 /450g 140–165 60–74
3 320–340 160–170 30–55 /450g 165–174 74–79
3 320–340 160–170 15–30 /450g 130–138 54–59
3 320–340 160–170 20–35 /450g 140–165 60–74
3 320–340 160–170 25–40 /450g 165–174 74–79
3 390 200 20 122 50
3 320–340 160–170 18–28 /450g 149–158 65–70
3 320–340 160–170 20–33 /450g 165–174 74–79
3 320–340 160–170 20–35 /450g 149–158 65–70
3 320–340 160–170 25–45 /450g 170–174 77–79
3 320–340 160–170 20–40 /450g 160 71
3 320–340 160–170 25–45 /450g 170 76
3 350 175 15–20 /450g 165 75
3 350 175 17–22 /450g 165 75
4 350 175 40–50 165 75
2 or 3 320–340 160–170 17–22 /450g 165 75
2 or 3 300–330 150–165 15–20 /450g 165 75
3 340–350 170–175 25–40 /450g 145–154 63–68
3 340–350 170–175 30–45 /450g 165–174 74–79
4 430 220 5 to 10 na na
4 435 225 7 /2.5cm meat
thickness
120–129 49–54
4 435 225 9 /2.5cm meat
thickness
131–140 55–60