Instructions Manual

FOOD RACK TEMP
TIME (min)
(fresh/frozen)
Notes
SEAFOOD (continued)
Scallops (6oz) High 400°F 15-18/20 min Crisscross racks
Fish fillet (4oz) High 400°F 14/16 Crisscross racks
Whole fish (1lb) Low 400°F 30/35 min
POULTRY
Chicken breast
(boneless thick)
High 400°F 13-15/15-18 Crisscross racks
Chicken breast
(boneless thin)
High 400°F 10/13 Crisscross racks
Chicken breat
(bone in)
Low 400°F 20/40
Breast side down
Turn halfway
Chicken legs /
thighs / wings
Low 400°F 20/30 Turn halfway
Cornish hen
(3 1/2 lbs)
Low 460°F 45/50
Breast side down
Turn halfway
Chicken quarter Low 400°F 35/45 Turn half way
Tur
key breast
(3lb)
Low 460°F 60/120
Breast side down
Turn halfway
Whole chicken
(4lb)
Low 460°F 45/90
Breast side down
Turn half way
Whole turkey Low 350°F 15/23 min/lb Use extender r ing
VEGETABLES
Squash Low 400°F 30 Cut in half
Baked potatoes Low 460°F 45
Corn on the cob
(4)
Low 400°F 8-10/12/15
Cook in1inch of
water in bowl
Eggplant (1/2”
slices)
Low 400°F 8-10 Turn halfway
French fries High 460°F 12/15 Crisscross racks
Roasted garlic High 460°F 45 Wrap in foil
Steam broccoli High 400°F 25
Wrap in foil. Add
1tsp of w ater
Sweet potatoes Low 400°F 35
Vegetable
medley
High 400°F 10
Wrap in foil. Add
1tsp of w ater
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FOOD RACK TEMP
TIME (min)
(fresh/frozen)
Notes
ASSORTED
Baked apples or
pears
Low 400°F 25
Cook in shallow
casserole d ish
Pizza High 400°F 10 Crisscross racks
Popcorn Low 420°F 9
Use shallow pan.
Do not use oil
DEHYDRATING (soak fruit slices in 1:1 lemon/water solution for 10 min)
Apples / pears /
peaches / plums
High 260°F 60
Crisscross racks.
1/16” thick slices
Bananas High 260°F 60 Soak 5 min
Parsley Low 260°F 5 Crisscross racks
Tomatoes High 260°F 50-60
Crisscross racks.
1/16” thick slices
INTERNAL FOOD TEMPERATURE GUIDE
This is a list of the internal temperature that different food must reach to
kill bacteria. These are N OT the temperature to use to cook the food.
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F°061)dem(laevrobmal,feeB
Beef, lamb, pork or veal (well done) 170°F
F°071tsaerbnekcihC
F°081sgniwroshgihtnekcihC
F°541hsifllehsdnahsiF
F°061kroprofeebdnuorG
F°561yekrutronekcihcdnuorG
F°061kroP
When cooking poultry, always cook to the internal temperature of 170-
18°F. Another sign of cooked poultry is when the juices run clear. Fish is
done when it looks opaque and flakes easily with a fork. Shellfish
(shrimp, crab or lobster) will turn reddish pink on the outside and
opaque on the inside.
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