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' sing Your Electric Convection Oven
6. Put food in oven.
Place food on grid in broiler pan and
place in center of the oven rack. Turn
the pan so the long side is parallel to
the oven door for the most even heat
and the best airflow.
NOTE: If you want to change the con-
vection broiling temperature after broiling
has begun, repeat Steps 3, 4, and 5.
7. When broiling is over,
turn off oven.
PRESS
Broiling guidelines
• Use only the broiler pan and grid
provided. They are designed to drain extra
juices from the cooking surface. This
drainage helps prevent spatter and smoke.
• Do not cover grid with foil, in order to
allow juices to drain.
• Trim excess fat to reduce spattering. Slit
the fat on the edges to prevent cuding.
• Use tongs totum meat to avoidlosingjuices.
• Pull out oven rack to stop position before
turning or removing food.
• After broiling, remove the pan from the
oven when removing the food. Drippings
will bake on the pan if left in the heated
oven, making cleaning more difficult.
• For easier cleaning, line the bottom of the
pan with aluminum foil. Clean the pan and
grid as soon as possible after each use.
Recommended rack positions are numbered
• from the bottom
(1) to the top (5).
_- For best
results,
place food 3
0- inches (7.5 cm)
or more from
O- the broil
element.
APPROXIMATE
RACK TOTAL TIME
MEAT POSITION TEMPERATURE (MINUTES)
Steak, 1" (2.54 cm) thick 4 500°F (260° C)
• rare 15
• medium 21
• well-done 25
Steak, 1_" (3.815 cm) thick 4 500°F (260° C)
• rare 23
= medium 28
Ground meat patties or steaks,
W' (1.27 cm) thick or less
• medium 5 500°F (260° C) 8-12
Lamb chops, 1" (2.54 cm) thick 4 400°F (204° C) 16-20
Ham slice, W' (1.27 cm) thick 4 500°F (260° C) 10-12
1" (2.54 cm) thick 4 500°F (260 ° C) 20-22
Pork chops, 1" (2.54 cm) thick 4 450°F (232 ° C) 26-28
Frankfurters 4 500°F (260 ° C) 8
Chicken pieces, bone in 3 500°F (260 ° C) 32
Fish, ½" (1.27 cm) thick 3 350°F (177 ° C) 20
1" (2.54 cm) thick 3 350°F (177 ° C) 20-22
Calves liver, _" (1.27 cm) thick 4 350°F (177 ° C) 10-12
NOTE: Times are guidelines only and may need to be adjusted for individual tastes.
23
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