Loading ...
Loading ...
Loading ...
Table5:BroilingChart
GettingtheMostOutofYourAppliance
• Whentopbrowningcasseroles,useonlymetalorglassceramicdishessuch
asCorningware®.
• Neveruseheat-proofglass(Pyrex®);theycan'ttoleratethehightemperature.
Beef Steak (3/4"-1 ")
Medium Rare 5 high 145 6-7 5-6
Medium 5 high 160 7-8 6-7
Well 5 high 170 8-9 7-9
Hamburgers (3/4"-1") - Well 5 high 160 9-11 8-10
Poultry Breast (bone in) 4 low 170 18-20 18-19
Pork Pork chops (1") 4 high 160 8-9 7-8
Sausage - fresh 3 high 160 7-9 6-8
Ham slice (1/2") 5 high 160 5-6 5-6
Seafood Fish filets (3/4"-1") buttered 5 low Cook until 12-14 Do Not Turn
opaque and
flakes easily
Bread Garlic bread slices (1") 5 high N/A 2-4 Do Not Turn
a. Broiling times are approximate and may vary slightly, Times are based on cooking with a preheated broil
burner.
Convection Roast
Convection Roast uses intense heat from the
lower burner as well as heat circulated by the
convection fan. The result is a crispier exterior
that seals in juices. The Convection Roast mode
is well suited to preparing tender cuts of meat
and poultry.
The benefits of Convection Roasting, include:
• As much as 25% faster cooking than standard Roasting/Baking
• Rich, golden browning
For Best Results:
• Use the same temperature as indicated in the recipe.
• Check aloneness early as roasting time may decrease by as much as 25%.
Refer to Convection Roast Chart for examples.
• Do not cover meat or use cooking bags.
• Use the broil pan and grid provided with the range for roasting. A low-sided,
uncovered pan can also be used.
• Use a meat thermometer to determine the internal temperature of the meat.
• If the meat is browned to your liking, but is not yet done, a small strip of foil
can be placed over the meat to prevent overbrowning.
• Let meat stand covered with foil 10-15 minutes after removing from the oven.
Table 6: Convection Roast Chart
Beef Rib roast 4-6
Rib eye roast (boneless) 4-6
Rump, eye, tip, sirloin (boneless) 3-6
Tenderloin roast 2-3
325 25-32 145 (med. rare)
28-32 160 (medium)
325 24-32 145 (med. rare)
27-32 160 (medium)
325 25-30 145 (med. rare)
28-32 160 (medium)
425 15-25 145 (med. rare)
English 21
Loading ...
Loading ...
Loading ...