Roasting & Broiling Charts - American Range AROFG-30 Use And Care Manual

Use & Care Manual
FOOD
Beef rib roast
Beef tri tip
Leg of lamb
Pork loin
Chicken - whole
Stuffing
Turkey - unstuffed
Whole, unstuffed poultry such as chicken and turkey should be placed on rack one or two with the legs and
cavity opening, pointing towards the back of the oven.
TO USE THE BROILER:
• When using broil, the rack position depends on the food, and the thickness of the meat. Rack position one
is at the bottom of the oven, and the positions number up as a ladder with six being at the top.
• The oven door remains closed during broil.
• Most broiling uses rack positions three or four.
• Turn selector to broil.
• Push in oven knob and turn to the broil setting, the blue indicator light will come on.
• When the broiler is hot the light turns off.
• When inspecting the food, open the oven door no more than two inches. The burner turns off but will
re-ignite in four seconds when the door is closed.
• For best results, broil small, flat cuts of meat such as steaks, hamburgers, chops or boneless chicken breasts.
FOOD
Steak
Hamburger
Chicken pieces
Pork chops
Salmon steak
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel 888.753.9898 toll free www.americanrange.com
Legacy Wall Ovens
ROASTING CHART
INNOVECTION
TRADITIONAL
CONVECTION
SETTING
325ºF
325ºF
325ºF
325ºF
375ºF
325ºF
BROILING CHART
WEIGHT & SIZE
12 oz. and 1"
4 oz. and 1/2"
1 lb.
1 lb. and 3/4"
1 lb.
ROAST TIME
SETTING
20 min. / lb.
300ºF 25 min. / lb.
30 min. / lb.
300ºF 30 min. / lb.
300ºF 30 min. / lb.
300ºF 35 min. / lb.
350ºF 25 min. / lb.
300ºF 9-12 min. / lb.
RACK
4/5
4/5
4/5
4/5
4/5
12
INTERNAL
MIN./LB. TEMPERATURE
Rare - 140ºF
Med. - 155ºF
Well - 170ºF
Med. - 155ºF
Med. - 145ºF
Med. - Well
170ºF breast
175ºF thigh
165ºF breast
175ºF thigh
TIME
Rare - 10 minutes
Med. - 12 minutes
Well - 15 minutes
10 minutes
15 to 20 minutes
14 minutes
8 to 10 minutes
170ºF
165ºF