Top > OPERATION > Operating the Lower Oven > Auto Cook Guide

Auto Cook Guide

Preheat oven first for most items.
Preheat for 5 minutes when broiling.
If using probe, insert after preheating.

Note

When cooking thin cuts of meat, insert the probe into the thickest part of the meat. If the probe is inserted incorrectly, the oven could turn off too soon. See the Probe section for instructions.

Menu			Accessories/Cookware	Shelf Position	Cooking time in min.
Beef	Beef Tenderloin	Rare	Grid on broiler pan	B	30~60
		Medium rare		B	35~65
		Medium		B	40~70
		Medium well done		B	45~75
		Well done		B	50~80
	Pot Roast		Ovenproof pot with cover	B	50~80
	Roast Beef	Rare	Grid on broiler pan	B	40~70
		Medium rare		B	45~75
		Medium		B	50~80
		Medium well done		B	55~85
		Well done		B	60~90
	London Broil	Rare		E	3~10 + 3~10
		Medium rare		E	5~15 + 3~10
		Medium		E	5~15 + 5~10
		Medium well done		E	8~15 + 5~10
		Well done		E	10~15 + 8~15
	Steak	Rare		E	3~10 + 3~10
		Medium rare		E	5~15 + 3~10
		Medium		E	5~15 + 5~10
		Medium		E	8~15 + 5~10
		Well done		E	10~15 + 8~15
	Beef Marinade			C	20~50
	Meat Loaf		Loaf pan	B	40~60
Pork	Pork Butt		Casserole dish	B	60~90
	Pork Chops		Grid on broiler pan	D	30~50
	Pork Loin			B	50~80
	Pork Tenderloin			B	20~40
Lamb	Rack			B	10~30
Lamb	Bone-in Leg of Lamb			D	20~40
Veal	Veal Top Sirloin			B	80~100
	Veal Chops			E	4~15 + 3~10
	Veal Rolled Roast			B	50~70
	Veal Rib Roast			B	50~80
	Veal Tenderloin			B	50~80
Fish	Fish Fillet		Baking dish	D	10~15
	Whole		Baking dish	D	15~30
	Shrimp		Grid on broiler pan	E	5~15
	Lobster Tails		Grid on broiler pan	D	20~30
	Salmon Steak	Rare	Baking dish	D	15~20
		Medium rare		D	20~25
		Well done		D	15~30
Poultry	Chicken	Legs & Thighs		D	20~40
		Wings (Fresh)	Grid on broiler pan	E	8~20
		Wings (Frozen)	Grid on broiler pan	D	20~40
		Breasts	Baking dish	D	20~40
		Cutlet	Casserole dish	D	20~30
		Whole	Grid on broiler pan	B	60~80
	Whole Turkey		Grid on broiler pan	B	150~240
Casserole	Lasagna (Fresh)		Baking dish	C	50~70
Pizza	Frozen Thin Crust		Directly on rack	C	10~20
			On pizza pan	C	10~20
			On pizza stone	C	10~20
	Frozen Rising Crust		Directly on rack	C	10~20
			On pizza pan	C	10~20
			On pizza stone	C	10~20
	From Scratch/Homemade		Directly on rack	C	10~20
			On pizza pan	C	10~20
			On pizza stone	C	10~20
Desserts	Brownies		Baking dish	C	30~40
	Cheesecake		Cake pan	C	60~70
	Fruit pie	Whole Pie	Pie pan	C	25~45
	Fruit pie	Par Bake Bottom Crust Only	Pie pan	C	20~40
	Fruit tart		Tart pan	C	20~40
	Cakes	Layer Cake	Cake pan	C	25~45
	Cakes	Angel Food Cake	Cake pan	C	30~40
	Muffins/Cupcakes		Muffin pan	C	20~30
	Puff Pastry		Baking sheet	C	20~40
	Cookies	Single Tray		C	15~20
	Cookies	Multiple Tray		B+D	20~28
	Biscuits/Scones			C	10~20
	Souffle		Souffle dish	B	60~80
Miscellaneous	Proof		Ovenproof bowl with cover	C	30~40
	Drying/Dehydrating (Fruit or Vegetable)		Baking sheet	C	120~480
	Slow Roasting		Grid on broiler pan	B	120~240
Bread (Steam)	White Bread	Homemade	Loaf pan	C	20~50
		Frozen		C	20~50
		Par Baked		C	20~50
	Baguette	Homemade	Perforated baguette pan	C	15~35
		Frozen		C	15~35
		Par Baked		C	15~35
	Cinnamon Raisin Bread		Loaf pan	C	20~40
	Walnut Bread		Loaf pan or perforated tray	C	40~50
	Whole Grain Bread	Homemade	Loaf pan	C	25~45
		Frozen		C	25~45
		Par Baked		C	25~45
	Banana Bread	Homemade		C	25~50

Caution

Take care when opening the oven door during or after steam cooking. Hot steam can cause scalding.
After any steam cooking cycle, the drying function will run automatically. It is normal to hear the steam pump running during the drying function.