Convection Broil Chart; Dehydrate Tips - GASLAND chef Pro Series Instruction Manual

Convection broil chart

Food And Thickness
Beef
• Steak(1¹/2" or more)
- Medium rare
- Medium
- Well
• Hamburgers(More than 1")
- Medium
- Well
Poultry
• Chicken Quarters
• Chicken Halves
• Chicken Breasts
Pork
• Pork Chops (1¹/4" or more)
• Sausage - fresh
* Broiling and convection broiling times are approximate and may vary slightly.
Cooking times are indicative and also depend on the thickness and the starting
temperature of the meat before cooking.

Dehydrate tips

The circulating heated air at a lower temperature slowly removes the moisture for
food preservation.
• Oven temperature for dehydrating is between 120ºF(49ºC) to 160ºF(71ºC).
• Multiple racks can be used simultaneously.
• Some foods require as much as 14-15 hours of time to fully dehydrate
• Consult a food preservation book for specific times and the handling of various
foods.
• This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.
• Drying screens can be purchased at specialty kitchen shops.
• By using paper towels, some food moisture can be absorbed before dehydrating
begins(such as with sliced tomatoes or sliced peaches).
1 (844) 538-7890
support@gaslandchef.com
Rack Position Broil Setting °F(°C)
4 450(232)
4 450(232)
4 450(232)
4 550(288)
4 550(288)
4 450(232)
3 450(232)
450(232)
4
4 450(232)
4 450(232)
Internal Temp.°F(°C) Time Side 1(MIN.)*
145(63)
160(71)
170(77)
160(71)
170(77)
180(82)
180(82)
170(77)
160(71)
160(71)
www.gaslandchef.com
3330-A Marathon Ct Charleston, SC 29418
Time Side 2(MIN.)*
9-12 8-10
11-13 10-12
18-20 16-17
8-11 5-7
11-13 8-10
16-18 10-13
25-27 15-18
13-15 9-13
12-14 11-13
4-6 3-5
28