Auto Steam Meats And Poultry Roasting Chart - KitchenAid KDRU707 Use And Care Manual

FOOD
Oven Frittata (10" [25.4 cm]
ovenproof skillet)
Recipe: Bake*
Manual Steam
(*Cook vegetables in skillet,
add eggs and place in oven.)
Bratwurst (fresh)
Manual Steam
Chicken Breasts (boneless,
skinless, 7-8 oz [218-249 g])
Manual Steam
Meat Loaf (7" x 3" x 2" [17.8 cm
x 7.6 cm x 5 cm] loaf)
1 lb (454 g) meat
Recipe: Bake
Manual Steam
Shrimp (26-30 ct)
Place meat or poultry on the convection roasting rack set on
top of the broiler pan.
Insert a meat thermometer or use the temperature probe
provided with the oven.
For best cooking results, start with meat or poultry at
refrigerated temperature and roast on rack position 1 or 2.
Start in an unheated oven.
FOOD
Beef
Semi-Boneless Standing Beef Rib
Roast (4-5 lbs [1.8-2.3 kg])
Auto Steam Meats
medium-rare
medium
Beef Rib Eye Roast, boneless
(4-4½ lbs [1.8-2 kg])
Auto Steam Meats
medium-rare
medium
Beef Sirloin Roast, boneless
(4-5 lbs [1.8-2.3 kg])
Auto Steam Meats
medium-rare
medium
PREHEAT OVEN
TEMPERATURE
350°F (175°C)
Off 325°F (165°C)
Off 250°F (120°C)
Off 350°F (175°C)
350°F (175°C)
Off 350°F (175°C)
On 250°F (120°C)

Auto Steam Meats and Poultry Roasting Chart

OVEN BROWNING
TEMPERATURE
325°F (160°C) Medium
325°F (160°C) Medium
325°F (160°C) Medium
325°F (160°C) Medium
325°F (160°C) High
325°F (160°C) High
BROWNING STEAM
PERCENT
Off 100
Medium 100
Low 80
Off 60
Off 100
Roast at the oven temperature recommended for the time
given or until the thermometer or temperature probe reaches
the specified temperature for doneness.
Cover with foil and let stand for 10 to 20 minutes before
carving.
The temperature will rise during standing time.
For best cooking results, place small poultry items into the
oven legs first.
COOKING TIME
(in hours and
minutes)
1:39-2:08
1:50-2:22
1:33-1:56
1:47-2:10
1:22-1:42
1:35-1:56
COOKING TIME
(in minutes)
15
11-13
or until knife inserted near
center comes out clean
18-20
or 165°F (74°C)
internal temperature
23
or 165°F (74°C)
internal temperature
45-50
40
or 160°F (71°C)
internal temperature
3-4
MINUTES INTERNAL
PER 1 LB TEMPERATURE
(454 g)
24-26 130°F (54°C)
27-28 145°F (63°C)
22-26 130°F (54°C)
24-29 145°F (63°C)
19-21 130°F (54°C)
22-24 145°F (63°C)
35