Unless otherwise specified when two
racks are shown in a recipe, food should
be contained or “sandwiched” between
the top and bottom racks.
After roasting whole poultry, let stand a
few minutes before carving.
Cooking Guide For meats
ITEM QTY. PRE-HEAT TEMP/SPEED TIME RACK USE HELPFUL HINTS
Bacon 6 slices YES 400˚Low 5-6 Min. Use Caution
Steam builds up
Chicken,Whole 1 (3-5 lbs.) YES 1. 400˚ High 12-14 Min. Turn over
1
⁄2
(w/ one expander ring) 2. 400˚ Low way through
Chicken Breast 2 halves YES 1. 400˚ High 5-6 Min. Opt.: brush w/
with bone (1-1
1
⁄4 lbs.) 2. 350˚ Low 10-12 Min. melted marg.
Boneless Chicken 4 YES 1.400˚ High 6 Min. Opt.: brush w/
Breasts NO 2.350˚ Low 12-15 Min. melted marg.
Cornish Game Hen 1 (18 oz.) YES 1. 375˚ High 8 Min. Opt.: brush w/
2.375˚ Low 7-8 Min. melted marg.
Eggs (in the shell) 4 NO 375˚ Low 7-8 Min. Soft
8-9 Min. Med
9-10 Min. Hard
Fish Fillets in Coating Mix 3-4 (4 oz.ea.) YES 400˚ High 6-8 Min.
Ground Beef Patties 2-4 (
1
⁄4 lb.ea.) YES 400˚ Low 5-7 Min. Rare
(Hamburgers) 6-8 Min. Med
7-9 Min. Well
Ground Turkey Patties 4-5 (
1
⁄4 lb.ea.) YES 400˚ Low 7-10 Min.
Ham Steak
3
⁄4-1 lb.(
1
⁄2 “ thick) YES 400˚ Low 5-6 Min. Slash edges in
2-3 places
Italian Sausage or 3-4 (
3
⁄4 -1 lb.) YES 400˚High 10-12 Min. Pierce with fork
Bratwurst
Pork Chops in Coating Mix 2-4 (
1
⁄2”thick) YES 400˚Low 12-15 Min.
Salmon Steaks 2 (
3
⁄4-1lb.) YES 1. 400˚ Low 5 Min. Opt.: Brush w/
2. 350˚ Low 7-9 Min. melted marg.
Steak-T-bone
1
⁄2-1lb. (
1
⁄2”thick) YES 400˚ Low 4-6 Min.
or Porterhouse
1
⁄2-1lb. (
3
⁄4”thick) 7-10 Min.
1
⁄2-1lb.(1”thick) 8-12 Min.
Turkey 1 (12 lbs.) YES 350˚ Low 1Hr.+ 45Min. Brush w/
(w/ two expander rings) marg.or oil
37
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