Preheat oven first for most items.
Preheat for 5 minutes when broiling.
If using probe, insert after preheating.
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.
Beef | ||||
|---|---|---|---|---|
Menu | Accessories/Cookware | Shelf Position | Cooking time in min. | |
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 | ||||
|---|---|---|---|---|
Menu | Accessories/Cookware | Shelf Position | Cooking time in min. | |
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 | ||||
|---|---|---|---|---|
Menu | Accessories/Cookware | Shelf Position | Cooking time in min. | |
Rack | Grid on broiler pan | B | 10~30 | |
Bone-in Leg of Lamb | D | 20~40 | ||
Veal | ||||
|---|---|---|---|---|
Menu | Accessories/Cookware | Shelf Position | Cooking time in min. | |
Veal Top Sirloin | Grid on broiler pan | 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 | ||||
|---|---|---|---|---|
Menu | Accessories/Cookware | Shelf Position | Cooking time in min. | |
Fish Fillet | Baking dish | D | 10~15 | |
Whole | D | 15~30 | ||
Shrimp | Grid on broiler pan | E | 5~15 | |
Lobster Tails | D | 20~30 | ||
Salmon Steak | Rare | Baking dish | D | 15~20 |
Medium rare | D | 20~25 | ||
Well done | D | 15~30 | ||
Poultry | ||||
|---|---|---|---|---|
Menu | Accessories/Cookware | Shelf Position | Cooking time in min. | |
Chicken | Legs & Thighs | Baking dish | D | 20~40 |
Wings (Fresh) | Grid on broiler pan | E | 8~20 | |
Wings (Frozen) | 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 | B | 150~240 | ||
Casserole | ||||
|---|---|---|---|---|
Menu | Accessories/Cookware | Shelf Position | Cooking time in min. | |
Fresh Lasagna | Baking dish | C | 50~70 | |
Pizza | ||||
|---|---|---|---|---|
Menu | Accessories/Cookware | Shelf Position | Cooking time in min. | |
Frozen Thin Crust Pizza | Directly on rack | C | 10~20 | |
On pizza pan | C | 10~20 | ||
On pizza stone | C | 10~20 | ||
Frozen Rising Crust Pizza | 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 | ||||
|---|---|---|---|---|
Menu | Accessories/Cookware | Shelf Position | Cooking time in min. | |
Brownies | Baking dish | C | 30~40 | |
Cheesecake | Cake pan | C | 60~70 | |
Fruit pie | Whole Pie | Pie pan | C | 25~45 |
Par Bake Bottom Crust Only | C | 20~40 | ||
Fruit Tart | Tart pan | C | 20~40 | |
Cakes | Layer Cake | Cake pan | C | 25~45 |
Angel Food Cake | C | 30~40 | ||
Muffins/Cupcakes | Muffin pan | C | 20~30 | |
Puff Pastry | Baking sheet | C | 20~40 | |
Cookies | Single Tray | C | 15~20 | |
Multiple Tray | B+D | 20~28 | ||
Biscuits/Scones | C | 10~20 | ||
Souffle | Souffle dish | B | 60~80 | |
Miscellaneous | ||||
|---|---|---|---|---|
Menu | Accessories/Cookware | Shelf Position | Cooking time in min. | |
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) | ||||
|---|---|---|---|---|
Menu | Accessories/Cookware | Shelf Position | Cooking time in min. | |
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 | |
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.