Manual

BROILING CHART •
For best results, place food 3" (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted •
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.
COOK
RACK TIME
FOOD POSITION minutes
Side 1 Side 2
Steak
1" (2.5 cm) thick
medium rare 4 14-15 7-8
medium 4 15-16 8-9
well-done 4 18-19 9-10
Ground meat patties*
3/4"(2 cm) thick
well-done 4 13-14 7-8
Pork chops
1" (2.5 cm) thick 4 20-22 10-11
Ham slice, precooked
1/2"(1.25 cm) thick 4 8-10 4-5
Frankfurters 4 5-7 3-4
Lamb chops
1" (2.5 cm) thick 4 14-17 8-9
Chicken
bone-in pieces 3 17-20 17-20
boneless breasts 4 11-16 11-16
Fish Fillets 1/4-1/2"
(0.6-1.25 cm) thick 4 8-10 4-5
Fish Steaks 3/4-1"
(2-2.5 cm) thick 4 16-18 8-9
*Place up to 9 patties, equally spaced, on broiler pan grid.
During convection cooking, the fan provides increased hot air
circulation continuously and more consistently throughout the
oven. The movement of heated air around the food helps to
speed up cooking by penetrating the cooler outer surfaces. Food
cooks more evenly, browning and crisping outer surfaces while
sealing moisture inside.
Many foods can be cooked by lowering cooking temperatures
25°F (10°C) and/or cooking time can be shortened by as much as
30 percent. By using multiple racks, you can cook more food at
the same time.
• It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
• Keep heat loss to a minimum by only opening the oven door
when necessary.
Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.
Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places.
Before convection cooking, position the rack(s) according to
the "Positioning Racks and Bakeware" section.
When roasting poultry and meat, use the roasting rack on the
top of the broiler pan and grid. It is not necessary to wait for
the oven to preheat, unless recommended in the recipe.
.....................A
/11 _Jltt t_\\k,_ "''u
t )
A. Roasting rack
B. Broiler grid
C.Broiler pan
Convection Baking and Roasting
During the CONVECT function, the ring element operates, along
with the fan, to provide an indirect source of heat in the oven
cavity. Use CONVECT for single or multiple rack baking and
roasting.
• When using more than one rack, position bakeware/
cookware on the racks to allow movement of the fan
circulated air around the food. See the "Positioning Racks
and Bakeware" section.
• If the oven is full, extra cooking time may be needed.
During the CONVECT preheating cycle, the fan, and the bake and
broil elements heat the oven cavity. When preheating is finished,
the ring element cycles to maintain the oven temperature while
the fan continues to constantly circulate the heated air.
If the oven door is opened during convection cooking or
preheating, the ring element and fan will turn off immediately.
Once the door is closed, they will come back on.
• For optimal cooking results, do not cover food with aluminum
foil.
16