Bertazzoni X)486GPIRX 用户手册
37
BROILING AND ROASTING RECOMMENDATIONS
FOOD ITEM
RACK
NUMBER
NUMBER
OVEN MODE
FUNCTION
SELECTOR
FUNCTION
SELECTOR
CONTROL
TEMPERATURE
SETTING
SELECTOR
TEMPERATURE
SETTING
SELECTOR
APPROXIMATE
COOKING TIME
COOKING TIME
SPECIAL
INSTRUCTIONS
AND TIPS
INSTRUCTIONS
AND TIPS
BEEF
Ground Beef
Patties, ½” thick
Patties, ½” thick
2 Broiler
or
convection Broiler
500°F fixed
temperature
setting
temperature
setting
15 to 20 minutes
Broil until no pink in
center
center
T-Bone Steak
2
Broiler or
convection Broiler
convection Broiler
500°F fixed
temperature
setting
temperature
setting
12 to 20 minutes
Time depends on
rareness of steak
rareness of steak
Flank Steak
2
Broiler or
convection Broiler
convection Broiler
500°F fixed
temperature
setting
temperature
setting
12 to 20 minutes
Rare to Medium Rare
Eye of Round
Roast
Roast
3
Bake or Convection
bake
bake
325°
20 to 25 min/lb
Small roasts take
more minutes per
pound; reduce time
by using Convection
Bake
more minutes per
pound; reduce time
by using Convection
Bake
PORK
Loin Roast
3
Bake or Convection
bake
bake
325°
20 to 25 min/lb
Cook until juices are
clear
clear
POULTRY
Boneless Skinless
Chicken Breasts
2 Broiler
or
convection Broiler
500°F fixed
temperature
setting
temperature
setting
20 to 25 minutes
Cook until juices are
clear
clear
Chicken Thighs
3
Broiler or
convection Broiler
convection Broiler
500°F fixed
temperature
setting
temperature
setting
25 to 30 minutes
Remove skin; Cook
until juices are clear
until juices are clear
Half Chickens
3
Broiler or
convection Broiler
convection Broiler
500°F fixed
temperature
setting
temperature
setting
30 to 45 minutes
Turn with tongs;
Cook until juices are
clear
Cook until juices are
clear
Roast Chicken
4
Bake or Convection
bake
bake
350°
75 to 90 minutes
Do not stuff; reduce
time by using
Convection Bake
time by using
Convection Bake
Turkey
4
Bake or Convection
bake
bake
325°
20 to 25 min/lb
Do not stuff; reduce
time by using
Convection Bake
time by using
Convection Bake