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GettingtheMostOutofYourAppliance
• SteaksandChopsshouldbeatleast3/4"thick
• Brushfishandpoultrywithbutteroroiltopreventsticking
• Usethebroilpanandgridincludedwithyourrange
• Donotcoverthebroilergridwithfoil.Itisdesignedtodrainfatsandoilsaway
fromthecookingsurfacetopreventsmokingandspattering
• Turnmeatsoncehalfwaythroughtherecommendedcookingtime(seeBroil
Chartforexamples).
• Whentopbrowningcasseroles,useonlymetalorglassceramicdishessuch
asCorningware®.
• Neveruseheat-proofglass(Pyrex®);theycan'ttoleratethehightemperature.
Table5:BroilingChart
Beef
Poultry
Pork
Seafood
Steak (3/4"-1 ")
Medium Rare
Medium
Well
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
3
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
low 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
opaque and
flakes easily
Lamb
Chops (1")
Medium rare
Medium
Well
5
5
5
high 145 4-6 2-4
high 160 5-7 4-6
high 170 6-8 5-7
Bread Garlic bread slices (1")
Do Not Turn
high N/A 2-4 Do Not Turn
a. Broiling times are approximate and may vary slightly, Times are
element.
based on cooking with a preheated broil
®
Convection Roast
Convection Roast uses heat from both the bot-
tom and top elements. It also uses extra heat
from the top element and heat circulated by the
convection fan to improve browning and seal 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 doneness 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.
English 20
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