Bertazzoni X365PIRX - Manual (Page 33)

33
BROILING AND ROASTING RECOMMENDATIONS
FOOD ITEM RACK
NUMBER OVEN MODE
FUNCTION
SELECTOR CONTROL
TEMPERATURE
SETTING
SELECTOR APPROXIMATE
COOKING TIME SPECIAL
INSTRUCTIONS
AND TIPS
BEEF
Ground Beef
Patties, ½” thick
2 Broiler or
convection Broiler
500°F fixed
temperature
setting 15 to 20 minutes Broil until no pink in
center
T-Bone Steak 2 Broiler or
convection Broiler 500°F fixed
temperature
setting 12 to 20 minutes Time depends on
rareness of steak
Flank Steak 2 Broiler or
convection Broiler 500°F fixed
temperature
setting 12 to 20 minutes Rare to Medium Rare
Eye of Round
Roast 3 Bake or Convection
bake 325° 20 to 25 min/lb Small roasts take
more minutes per
pound; reduce time
by using Convection
Bake
PORK
Loin Roast
3 Bake or Convection
bake 325° 20 to 25 min/lb Cook until juices are
clear
POULTRY
Boneless Skinless
Chicken Breasts
2 Broiler or
convection Broiler
500°F fixed
temperature
setting 20 to 25 minutes Cook until juices are
clear
Chicken Thighs 3 Broiler or
convection Broiler 500°F fixed
temperature
setting 25 to 30 minutes Remove skin; Cook
until juices are clear
Half Chickens 3 Broiler or
convection Broiler 500°F fixed
temperature
setting 30 to 45 minutes Turn with tongs;
Cook until juices are
clear
Roast Chicken 4 Bake or Convection
bake 350° 75 to 90 minutes Do not stuff; reduce
time by using
Convection Bake
Turkey 4 Bake or Convection
bake 325° 20 to 25 min/lb Do not stuff; reduce
time by using
Convection Bake