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44 English
Operating the oven
Operating the oven
Convection baking • Cookies bake best when cooked on at cookie sheets.
• When convection baking using a single rack, place the
rack in rack position 3 or 4. (In Twin mode, position A
or 1.)
• When convection baking using two racks, place the
racks in positions 3 and 5 (Cakes, Cookies).
• The oven automatically adjusts the temperature for
convection baking.
Convection roasting • Good for larger, tender cuts of meat, uncovered.
• For best performance, place a broiler pan and grid
under the meat or poultry. The pan catches grease
spills and the grid prevents grease spatters.
• Heated air circulates over, under, and around the
food. Meat and poultry are browned on all sides as if
they were cooked on a rotisserie.
Broiling
Broiling uses the oven broil burner at the top of the oven to cook and brown food.
Meat or sh must be put on a broiling grid in a broiling pan. Preheating for
4 minutes before broiling is recommended.
NOTE
• This oven is designed for closed door broiling. While broiling, keep the door
closed.
Only open the door to put food in, turn food over, or take food out.
• Use the Broil Rack for the best results.
• Use the Broil LO for poultry or thick cuts of meat to prevent overbroiling.
• Use caution when you open the oven door to turn over the food. The air
escaping from the oven will be very hot.
• If you leave the oven door open for more than 2 minutes when the oven is on,
all heating elements will shut off automatically.
• When you have nished cooking, the cooling fan will continue to run until the
oven has cooled down.
Broiling guide
NOTE
• This is for reference only.
• Preheating for 4 minutes before broiling is recommended.
• The size, weight, thickness, starting temperature, and your doneness
preference will affect broiling times.
• This guide is based on meats at refrigerator temperature.
Food Doneness Size
Thickness
Broil
setting
Rack position Cooking time
Single Upper
1st side
2nd side
Hamburgers
Medium 9 patties 1" HI 7 C
3:20-
3:40
2:20-
2:40
Beef steak
Medium - 1" HI 5 A
7:00-
8:00
6:00-
7:00
Medium - ¾" HI 5 A
6:00-
7:00
5:00-
6:00
Chicken
pieces
Well done 2-2½ lbs. ¾"-1" HI 4 A
15:00-
16:00
13:00-
14:00
Pork chops
Well done 1 lb. ½" LO 5 A
15:00-
16:00
13:00-
14:00
Lamb chops
Well done 1 lb. ¾"-1" HI 5 A
5:00-
6:00
4:00-
5:00
Salmon steak
Well done 3 pcs. ¾"-1" HI 5 A
4:00-
7:00
3:00-
6:00
CAUTION
Make sure to close the door after turning over the food.
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