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Broiling
Convection
Dehydrate
Type and
Cut of Meat
T-Bone,3/4"
Rare
Medium
We
aone
Bnls breast. _ "
Bn s breast, 1 '
Bone-in Dreas_
roam slice "
Loin chops, 3/4"
Salmon steak
Broiling
Chart
Weight
10 oz
10 oz
10 oz
I/2 D.
I/2 lB.
2 - 3 DS _o_a
D.
IO,
Setting
Ra(:
Broi
3
Broi
3
Broi
3
Broi
3
C_nvection
Broil
3
Broi
1
Broi
3
m!_!
Broi
3
m!_!
Convection
3roi
2
Broi
2
Broil
2
1lB.
Time
(rain)
4
4
6
8
"5
_5
22
22
20
n0
8
Convection
Dehydrate
This oven is designed
not only to cook,
but also to dehydrate
fruits
and vegetables.
Warm
air is circulated
by a motorized
fan in the rear
of the oven
and over a period
of time,
the water
is removed
from
the food
by evaporation.
Removal
of water
inhibits
growth
of
microorganisms
and retards the activity
of enzymes.
It is impor!ant
to
-emember
that dehydration
does
not improve
the quality,
so only
fresh, top-quality
foods
should
be used.
1, Prepare the food as recommended.
2, Arrange the food on drying racks (not included with the oven;
contact a local store handling speciality cooking utensils).
3, VGSC models--Set
the temoera_ure
control
to 200°F (93,3°C)
and
_urn the selector
to "Convection
Bake".
VGCC
models--Set
the tempera[ure
control
to 200°F
(93.3°C]
and
turn on the convection
fan switch.
Note:
The above
information
is given
as a guide
only.
40
41
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