Meat « Back

See Diagrams Below Chart for Description of Rack Positions.
Item Qty. Pre-Heat Temp./Speed Time Rack Position Helpful Hints
Bacon
6
(slices)
Yes 400° LOW 5-6 Min.
Bottom
(Feet Down)
Top
(Low)
Use caution: steam builds up
Chicken, Whole
(with one expander ring)
1
(3-5 lbs)
Yes 400° HIGH
12-14 Min.
(per lb)
Bottom
(Feet Up)
Turn over halfway through
Chicken Breast (with bone)
2 halves
(1-1¼)lbs.
Yes 400° HIGH 15-18 Min. Bottom
(Feet Down)
Opt.: Brush with melted margarine / butter
Chicken Breast (boneless) 4 No 400° LOW 8-10 Min.
Bottom
(Feet Down)
Opt.: Brush with melted margarine / butter
Cornish Game Hen
1
(18 oz)
Yes 375° HIGH 25-30 Min.
Bottom
(Feet Up)
Opt.: Brush with melted margarine / butter
Eggs (in the shell) 4 No 375° LOW
7-8 Min.
8-9 Min.
9-10 Min.
Bottom
(Feet Up)
Soft
Med
Hard
Fish Fillets (in coating mix)
3-4
(4 oz ea)
Yes 400° LOW 6-8 Min.
Bottom
(Feet Down)
Top
(High)
-
Ground Beef Patties
(Hamburgers)
2-4
(¼ lb ea)
Yes 400° LOW
5-7 Min.
6-8 Min.
7-9 Min.
Bottom
(Feet Down)
Rare
Med
Well
Ground Turkey Patties
4-5
(¼ lb ea)
Yes 400° LOW 7-10 Min. Bottom
(Feet Down)
-
Ham Steak
¾ -1 lb
(½" thick)
Yes 400° LOW 5-6 Min.
Bottom
(Feet Down)
Slash edges in 2-3 places
Italian Sausage or Bratwurst
3-4
(¾-1 lb)
Yes 400° HIGH 10-12 Min.
Bottom
(Feet Down)
Pierce with fork
Pork Chops (in coating mix)
2-4
(½" thick)
Yes 400° LOW 12-15 Min.
Bottom
(Feet Down)
-
Salmon Steaks
2
(¾ -1 lb)
Yes 400° LOW 10-14 Min. Bottom
(Feet Down)
Opt.: Brush with melted margarine / butter
Steak T-Bone or Porterhouse
1
(½ -1 lb)

Yes
400° LOW
4-6 Min.
7-10 Min.
8-12 Min.
Bottom
(Feet Down)
(1/2" thick)
(3/4" thick)
(1" thick)
Turkey
(with two expander rings)
1
(12 lbs)
Yes 350° LOW 1 Hr. + 45 Min.
Bottom
(Feet Down)
Opt.: Brush with melted margarine / butter
Unless specified, when two racks are shown, food should be contained or "sandwiched" between top and bottom racks. After roasting whole poultry, let stand a few minutes before carving.


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