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35
Auto Steam Meats and Poultry Roasting Chart
■
Place meat or poultry on the convection roasting rack set on
top of the broiler pan.
top of the broiler pan.
■
Insert a meat thermometer or use the temperature probe
provided with the oven.
provided with the oven.
■
For best cooking results, start with meat or poultry at
refrigerated temperature and roast on rack position 1 or 2.
refrigerated temperature and roast on rack position 1 or 2.
■
Start in an unheated oven.
■
Roast at the oven temperature recommended for the time
given or until the thermometer or temperature probe reaches
the specified temperature for doneness.
given or until the thermometer or temperature probe reaches
the specified temperature for doneness.
■
Cover with foil and let stand for 10 to 20 minutes before
carving.
carving.
■
The temperature will rise during standing time.
■
For best cooking results, place small poultry items into the
oven legs first.
oven legs first.
Oven Frittata (10" [25.4 cm]
ovenproof skillet)
ovenproof skillet)
Recipe: Bake*
Manual Steam
(*Cook vegetables in skillet,
add eggs and place in oven.)
Manual Steam
(*Cook vegetables in skillet,
add eggs and place in oven.)
Bratwurst (fresh)
Manual Steam
Off
Off
350°F (175°C)
325°F (165°C)
325°F (165°C)
250°F (120°C)
Off
Medium
100
100
15
11-13
or until knife inserted near
center comes out clean
11-13
or until knife inserted near
center comes out clean
18-20
or 165°F (74°C)
internal temperature
or 165°F (74°C)
internal temperature
Chicken Breasts (boneless,
skinless, 7-8 oz [218-249 g])
skinless, 7-8 oz [218-249 g])
Manual Steam
Meat Loaf (7" x 3" x 2" [17.8 cm
x 7.6 cm x 5 cm] loaf)
1 lb (454 g) meat
x 7.6 cm x 5 cm] loaf)
1 lb (454 g) meat
Recipe: Bake
Manual Steam
Manual Steam
Shrimp (26-30 ct)
Off
Off
On
350°F (175°C)
350°F (175°C)
350°F (175°C)
350°F (175°C)
250°F (120°C)
Low
Off
Off
80
60
100
23
or 165°F (74°C)
internal temperature
or 165°F (74°C)
internal temperature
45-50
40
or 160°F (71°C)
internal temperature
40
or 160°F (71°C)
internal temperature
3-4
FOOD
PREHEAT
OVEN
TEMPERATURE
TEMPERATURE
BROWNING
STEAM
PERCENT
PERCENT
COOKING TIME
(in minutes)
(in minutes)
FOOD
OVEN
TEMPERATURE
TEMPERATURE
BROWNING
COOKING TIME
(in hours and
minutes)
(in hours and
minutes)
MINUTES
PER 1 LB
(454 g)
PER 1 LB
(454 g)
INTERNAL
TEMPERATURE
TEMPERATURE
Beef
Semi-Boneless Standing Beef Rib
Roast (4-5 lbs [1.8-2.3 kg])
Roast (4-5 lbs [1.8-2.3 kg])
Auto Steam Meats
medium-rare
medium
Beef Rib Eye Roast, boneless
(4-4½ lbs [1.8-2 kg])
medium-rare
medium
Beef Rib Eye Roast, boneless
(4-4½ lbs [1.8-2 kg])
Auto Steam Meats
medium-rare
medium
Beef Sirloin Roast, boneless
(4-5 lbs [1.8-2.3 kg])
medium-rare
medium
Beef Sirloin Roast, boneless
(4-5 lbs [1.8-2.3 kg])
Auto Steam Meats
medium-rare
medium
medium-rare
medium
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
Medium
Medium
Medium
Medium
Medium
Medium
High
High
High
1:39-2:08
1:50-2:22
1:50-2:22
1:33-1:56
1:47-2:10
1:47-2:10
1:22-1:42
1:35-1:56
1:35-1:56
24-26
27-28
27-28
22-26
24-29
24-29
19-21
22-24
22-24
130°F (54°C)
145°F (63°C)
145°F (63°C)
130°F (54°C)
145°F (63°C)
145°F (63°C)
130°F (54°C)
145°F (63°C)
145°F (63°C)