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Table4: ConvectionBakingChart
GettingtheMostOutofYourAppliance
Breads Yeast bread, loaf, 9x5 2 375 18-22
Yeast rolls 3 375-400 12-15
Quick bread, loaf, 8x4 2 350-375 45-55
Biscuits 3 375-400 11-15
Muffins 3 425 15-19
Pizza Frozen 3 400-450 23-26
Fresh 3 425-450 12-15
a. This temperature must be manually reduced by 25° F if the Automatic Convection Conversion
feature has been turned off.
b. This chart is a guide. Actual times depend on the mixes or recipes baked. Follow recipe or
package directions.
Broil
Broiling uses intense heat radiated from the
upper element. The Broil mode is best suited to
cooking thin, tender cuts of meat (1" or less),
poultry and fish. It can also be used to brown
breads and casseroles. Always broil with the
door closed.
The benefits of Broiling include:
For
Fast and efficient cooking
Cooking without the addition of fats or liquids
Browning as the food cooks
Best Results:
Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
Steaks and Chops should be at least 314" thick
Brush fish and poultry with butter or oil to prevent sticking
Use the broil pan and grid included with your range
Do not cover the broiler grid with foil. It is designed to drain fats and oils away
from the cooking surface to prevent smoking and spattering
Turn meats once halfway through the recommended cooking time (see Broil
Chart for examples).
When top browning casseroles, use only metal or glass ceramic dishes such
as Corningware®.
Never use heat-proof glass (Pyrex®); they can't tolerate the high temperature.
Table 5: Broiling Chart
Beef
Poultry
Pork
Seafood
Steak (3/4"-1 ")
Medium Rare
Medium
Welt
Hamburgers (3/4"-1") - Well
Breast (bone in)
Pork chops (1")
Sausage - fresh
Ham slice (1/2")
Fish filets (3/4"-1") buttered
5
5
5
4
4
4
3
5
5
high 145 5-7 4-6
high 160 6-8 5-7
high 170 7-9 6-8
high 160 7-9 8-10
tow 170 21-23 18-20
high 160 6-8 4-6
high 160 5-7 4-6
high 160 2-4 2-3
low Cook until 9-11 Do Not Turn
opaque and
flakes easily
English 27
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