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Bertazzoni X)486GPIRVI Benutzerhandbuch

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BROILING AND ROASTING RECOMMENDATIONS 
 
FOOD ITEM 
RACK 
NUMBER 
OVEN MODE 
FUNCTION 
SELECTOR  
CONTROL 
TEMPERATURE 
SETTING 
SELECTOR 
APPROXIMATE 
COOKING TIME 
SPECIAL 
INSTRUCTIONS 
AND TIPS 
BEEF 
Ground Beef 
Patties, ½” thick 
2 Broiler 
or 
convection Broiler 
500°F fixed 
temperature 
setting 
15 to 20 minutes 
Broil until no pink in 
center 
T-Bone Steak 
2 
Broiler or 
convection Broiler 
500°F fixed 
temperature 
setting 
12 to 20 minutes 
Time depends on 
rareness of steak 
Flank Steak 
2 
Broiler or 
convection Broiler 
500°F fixed 
temperature 
setting 
12 to 20 minutes 
Rare to Medium Rare
Eye of Round 
Roast 
3 
 
Bake or Convection 
bake 
325° 
20 to 25 min/lb 
Small roasts take 
more minutes per 
pound; reduce time 
by using Convection 
Bake 
PORK 
Loin Roast 
3 
Bake or Convection 
bake  
325° 
20 to 25 min/lb 
Cook until juices are 
clear 
POULTRY 
Boneless Skinless 
Chicken Breasts 
2 Broiler 
or 
convection Broiler 
500°F fixed 
temperature 
setting 
20 to 25 minutes 
Cook until juices are 
clear 
Chicken Thighs 
3 
Broiler or 
convection Broiler 
500°F fixed 
temperature 
setting 
25 to 30 minutes 
Remove skin; Cook 
until juices are clear 
Half Chickens 
3 
Broiler or 
convection Broiler 
500°F fixed 
temperature 
setting 
30 to 45 minutes 
Turn with tongs; 
Cook until juices are 
clear 
Roast Chicken 
4 
Bake or Convection 
bake 
350° 
75 to 90 minutes 
Do not stuff; reduce 
time by using 
Convection Bake 
Turkey 
4 
Bake or Convection 
bake 
325° 
20 to 25 min/lb 
Do not stuff; reduce 
time by using 
Convection Bake