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Safety Instructions
Operating Instructions Care and Cleaning
Troubleshooting Tips Consumer Support
Tips for Speed Broiling
Your oven with Trivection
™
technology
has the flexibility to broil like a traditional
oven or speed broil. Speed broiling of
meats is approximately twice as fast as
traditional broiling.
Speed broiling must be done with the
door closed.
The oven must be preheated when
speed broiling.
Turning meat and poultry is optional in
speed broil. However, use tongs if turning
meat to prevent piercing the meat and
losing juices.
Speed broil will generally produce good
results for medium to well done meats. If
rare meat is desired, use traditional broil.
Cooking times will vary depending
on the cut of meat. Check for doneness
at minimum time using a meat
thermometer. DO NOT leave a meat
thermometer in the meat or poultry while
cooking with Trivection technology since
this may damage the thermometer.
For best results, use a pan designed
for broiling.
Evenly slit fat around the outside edges
of steaks and chops to prevent curling
during broiling.
If desired, marinate meats before
broiling. Brush with sauces during the
last five minutes only.
17
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare
†
22–26 325°F 140°F
†
Top Sirloin Medium 26–30 325°F 160°F
(3 to 5 lbs.) Well 30–34 325°F 170°F
Beef Tenderloin Rare
†
12–16 325°F 140°F
†
Medium 16–20 325°F 160°F
Pork Bone-in, Boneless (3 to 5 lbs.) 30–35 325°F 160°F
Ham Canned, Butt, Shank (3 to 5 lbs., fully cooked) 23–28 325°F 140°F
Lamb Bone-in, Boneless (3 to 5 lbs.) Medium 25–30 325°F 160°F
Well 30–35 325°F 170°F
Poultry Whole Chicken (2-1/2 to 3-1/2 lbs.) 24–26 325°F 180°–185°F
Cornish Hens, Unstuffed (1 to 1-1/2 lbs.) 40–45 325°F 180°–185°F
Stuffed (1 to 1-1/2 lbs.) 45–50 325°F 180°–185°F
Duckling (4 to 5 lbs.) 28–32 350°F 180°–185°F
Turkey, whole*
Unstuffed (10 to 16 lbs.) 14–18 325°F 180°–185°F
Unstuffed (18 to 24 lbs.) 8–12 325°F 180°–185°F
Turkey Breast (4 to 6 lbs.) 23–27 325°F 170°F
* Stuffed birds are not recommended for speedcooking.
† The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Traditional Roasting Guide
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