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Getting the Most Out of Your Appliance
English 31
• 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.
Convection Roast
Convection Roast uses heat from the lower
burner and an element behind the backwall. The
heat is also circulated by the convection fan. The
result is a crispier exterior that seals in juices.
The Convection Roast mode is well suited to pre-
paring 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 (some models).
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 5: Broiling Chart
Food Item / Thickness
Rack
Position
Broil
Setting
Internal
Temp. (
o
F)
Time Side 1
(min.)
a
Time Side 2
(min.)
a
Beef Steak (3/4”-1”)
Medium Rare
Medium
Well
Hamburgers (3/4”-1”) - Well
5
5
5
5
high
high
high
high
145
160
170
160
6-7
7-8
8-9
9-11
5-6
6-7
7-9
8-10
Poultry Breast (bone in) 4 low 170 18-20 18-19
Pork Pork chops (1”)
Sausage - fresh
Ham slice (1/2”)
4
3
5
high
high
high
160
160
160
8-9
7-9
5-6
7-8
6-8
5-6
Seafood Fish filets (3/4”-1”) buttered 5 low Cook until
opaque and
flakes easily
12-14 Do Not Turn
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.
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