| 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 |
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