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Page 27 Owner’s Manual
Convection 3000 Grill Owner’s Manual
Cooking with the Convection 3000 Grill
Use a meat thermometer and take the guesswork out of cooking meat and seafood. The fan must be turned on
in order for the Convection 3000 Grill to cook the items that are listed below.
IMPORTANT: After desired cooking temperature is reached, remove meat from heat source and let it stand
10 to 15 minutes before carving. The amount of time required for resting varies with the
size of the cuts of your meat. During this resting time, the meat continues to cook (meat
temperature will rise 5˚ to 20˚ after it is removed from the heat source.
Roasts, Steaks and Chops
Rare 120˚ to 125˚ Center is bright red, pinkish toward the exterior portion
Medium Rare 130˚ to 135˚ Center is very pink, slightly brown toward the exterior
Medium 140˚ to 145˚ Center is light pink, outer portion is brown
Medium Well 150˚ to 155˚ Not pink
Well Done 160˚ to 165˚ Steak is uniformly brown throughout
Poultry
Poultry 165˚ to 170˚ Cook until juices run clear
Turkey 165˚ to 170˚ Cook until juices run clear; legs move easily
Stuffing 165˚
Pork
Sausage 160˚ Cook until no longer pink
Ham
Raw 160˚
Pre-Cooked 140˚
Seafood
Fish 140˚ Flesh is opaque; flakes easily
Tune and Shark 125˚ Cook until medium rare (do not over cook)
Shrimp Meat turns red and opaque in center when cut
Lobster Meat turns red and opaque in center when cut
Scallops Milky white or opaque, and firm
Clams Cook until shells crack open (if shell doesn’t open, throw away)
Muscles Cook until shells crack open (if shell doesn’t open, throw away)
Oysters Cook until shells crack open (if shell doesn’t open, throw away)
CONVECTION GRILL COOKING MATRIX
Item
Weight/size Temperature Cook Time 3Burner 4Burner 5Burner
Steak 2”THK/ 3 lbs. 420˚ 40 minutes (3) Low (4) Low (5) Low
Steak 1”THK/ 1.5 lbs. 390˚ 20 minutes (3) Low (4) Low (4) Low
Cake 350˚ 19 minutes (2) Low (3) Low (3) Low
Pizza 12” Round 400˚ 20 minutes (3) Low (4) Low (4) Low
Cookies 1 lb 350˚ 10 minutes (2) Low (3) Low (4) Low