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CONVECTION BROIL TIPS AND TECHNIQUES
CONVECTION BROIL CHART - DOUBLE OVEN
FOOD AND
THICKNESS
POSITION
BEEF STEAK
(1" or more)
Medium rare
Medium
Well done
HAMBURGERS
(1" or more)
Medium
Well
POULTRY
Chicken Quarters
Chicken Halves
Chicken Breasts
PORK
Pork Chops
(1" 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 AND TECHNIQUES
Dehydrating can be done using the Dehydrate mode. A lower temperature is used and the
circulating heated air slowly removes the moisture for food preservation.
•
The Dehydrate mode temperature is pre-programmed at 140° F [60° C].
•
The Dehydrate mode temperatures available are 120° F [50° C] to 160° F [70° C].
•
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).
BROIL
RACK
SETTING ° F
[° C]
4
450
[235]
4
450
[235]
4
450
[235]
4
550
[290]
4
550
[290]
4
450
[235]
3
450
[235]
4
450
[235]
4
450
[235]
4
450
[235]
INTERNAL
TIME SIDE
TEMP. ° F [° C]
1 (MIN.)*
145 [65]
11 - 13
160 [71]
15 - 17
170 [77]
16 - 18
160 [71]
9 - 11
170 [77]
11 - 13
180 [82]
18 - 20
180 [82]
25 - 27
170 [77]
14 - 16
160 [71]
13 - 15
160 [71]
4 - 6
©2019 Hestan Commercial Corporation
(CONT.)
TIME SIDE
2 (MIN.)*
10 - 12
13 - 15
13 - 15
5 - 8
8 - 10
13 - 15
15 - 18
10 - 14
12 - 14
3 - 5
29
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