DCS RGV2-366 - Page 29

27
COOKING CHARTS
** The internal temperature will rise more on standing.
RECOMMENDED
MODE
SHELF
POSITIONS
TEMP (°F) TEMP (°C)
TIME
(MINS)
Bake Convection 3 400 - 425 210 - 215 20 - 25
Bake Convection 3 350 - 375 175 - 190 30 - 50
Bake Convection 3 350 - 375 175 - 190 35 - 40
Bake 2 300 - 350 150 - 175 1 - 2 hours
Bake 1 425 220 10 - 15
Bake Convection 3 350 175 15 - 30
Bake 3 390 200 50 - 60
Bake Convection 3 340 - 360 170 - 180 15 - 20
True Convection
3 340 - 375 170 - 190 30 - 40
SHELF
POSITIONS
TEMP
(°F)
TEMP
(°C)
TIME (MINS)
MEAT PROBE
(°F) **
MEAT PROBE
(°C) **
2 320 - 340 160 - 170 18-32 /450g 130 - 138 54 - 59
2 320 - 340 160 - 170 25-40 /450g 140 - 165 60 - 74
2 320 - 340 160 - 170 30-55 /450g 165 - 174 74 - 79
2 320 - 340 160 - 170 15-30 /450g 130 - 138 54 - 59
2 320 - 340 160 - 170 20-35 /450g 140 - 165 60 - 74
2 320 - 340 160 - 170 25-40 /450g 165 - 174 74 - 79
2 390 200 20 122 50
2 320 - 340 160 - 170 18-28 /450g 149 - 158 65 - 70
2 320 - 340 160 - 170 20-33 /450g 165 - 174 74 - 79
2 320 - 340 160 - 170 20-35 /450g 149 - 158 65 - 70
2 320 - 340 160 - 170 25-45 /450g 170 - 174 77 - 79
2 320 - 340 160 - 170 20-40 /450g 160 71
2 320 - 340 160 - 170 25-45 /450g 170 76
2 350 175 15-20 /450g 165 75
2 350 175 17-22 /450g 165 75
2 350 175 40-50 165 75
1 or 2 320 - 340 160 - 170 17-22 /450g 165 75
2 or 2 300 - 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
3 or 4 430 220 5 to 10 na na
3 435 225 7 /2.5cm meat
thickness
120 - 129 49 - 54
3 435 225 9 /2.5cm meat
thickness
131 - 140 55 - 60