Time and temperature charts, Cont.) – Toastmaster TOV211 User Manual
Page 22
21.
20.
T
YPE OF
C
UT
A
MOUNT
/ W
EIGHT
T
EMPERATURE
˚F
ON
T
OTALCOOKING
MEAT THERMOMETER
TIMEFOR
FRESH
AT ENDOFCOOKING
MEATS
,
POULTRY
TIME
Poultry Chicken Breasts
3
170˚F
bone-in, skin on
16-oz. each
Turkey
6
165˚F
Burgers
4-oz. each
30-40 min.
Turkey Brats
6
165˚F
30-35 min.
Pork
American
6
160˚F (M)
40-45 min.
Pork Chops
1-inch thick
170˚F (W)
45-50 min.
Pork Steaks
4
170˚F
30-35 min.
3/4
-inch thick
35-40 min.
Boneless Ham
4
160˚F
30-35 min.
Steaks
8-oz. each
Sausage
8
160˚F
30-35 min.
Patties, fresh
3/4
-inch thick
Beef
Ribeye Roast
4
145˚F (R)
20-25 min.
1-inch thick
160˚F (M)
25-30 min.
170˚F (W)
30-35 min.
Sirloin Steak
2
145˚F (R)
20-25 min.
1-inch thick
160˚F (M)
25-30 min.
170˚F (W)
35-40 min.
NY/KC
4
145˚F (R)
30-35 min.
Strip Steak
1-inch thick
160˚F (M)
35-40 min.
170˚F (W)
40-45 min.
T Bone
3
145˚F (R)
20-25 min.
1-inch thick
160˚F (M)
25-30 min.
170˚F (W)
30-35 min.
Hamburger
6
160˚F (M)
20-25 min.
Patties
3/4
-inch thick
170˚F (W)
25-30 min.
Misc.
Frankfurters
1 lb.
165 ˚F
10-20 min.
Fresh Bratwurst
1 lb.
160 ˚F
25-30 min.
R= Rare M= Medium W= Well Done
Time and Temperature Charts
(Cont.)
B R O I L
NOTES: To speed up browning, brush lean cuts of meat, chicken and fish
with oil, margarine or melted butter. Broiling times indicated are for fre s h
meat at refrigerator temperature .
Convection Toaster Oven-Broiler Use and Care Guide
S t o r i n g
◆
The Convection Toaster Oven-Broiler should be completely cooled
before storing.
◆
All removable parts should be thoroughly cleaned and dried.
◆
Store with Glass Door closed.
Time and Temperature Charts
NOTE: The charts are used as a reference guide only. To be sure that
the food is done, use a cooking thermometer. Cooking times are for
fresh foods (not frozen foods) at refrigerator temperature.
R O A S T I N G
All cooking times are for use with the Fan Bake function and the oven
temperature set to 350˚F. When Roasting, place the food on the Broil
Insert inside the Bake/Broil Pan. Place on Wire Rack in Shelf Position #4.
T
YPE OF
C
UT
A
MOUNT
/ W
EIGHT
T
EMPERATURE
˚F
ON
T
OTALCOOKING
MEAT THERMOMETER
TIMEFOR
FRESH
AT ENDOFCOOKING
MEATS
,
POULTRY
TIME
Poultry
Cornish Hens
4 hens
180˚F
1-1
1/2
hrs.
Whole Chicken
5-6 lbs.
180˚F
1
1/2 -
2 hrs.
Duck
6 lbs.
180˚F
1
1/2 -
2 hrs.
Pork
Center Loin
4 lbs.
160˚F (M)
2 - 2
1/2
hrs.
Roast
170˚F (W)
2
1/4
- 2
3/4
hrs.
Beef
Ribeye Roast,
4-5 lbs.
145˚F (R)
2 - 2
1/2
hrs.
(tied)
160˚F (M)
2
1/4
- 2
3/4
hrs.
Tenderloin
2 lbs.
145˚F (R)
1
1/4
- 1
3/4
hrs.
160˚F (M)
1
1/2
- 2 hrs.
B R O I L
◆
All cooking times are for the Broil function and the preset Broil
temperature.
◆
Turn food halfway through cooking time.
◆
Broil Insert is to be used with Bake/Broil Pan.
◆
Place food on Broil Insert.
R= Rare M= Medium W= Well Done