Conventional/Convection Broiling Chart
| Type and | Weight | Rack | Conventional | Convection |
|
| Cut of Meat |
|
| Time (Min.) | Time (Min.) |
|
| BEEF |
|
|
|
|
|
| Sirloin, 1” | 12 oz | 5 |
|
|
|
| (2.54 cm) |
|
|
|
|
|
| •Rare |
|
| 9 | 7 |
|
| •Medium |
|
| 11 | 9 |
|
|
|
| 14 | 11 |
| |
| 10 oz | 5 |
|
|
| |
| (1.9 cm) |
|
|
|
|
|
| •Rare |
|
| 7 | 5 |
|
| •Medium |
|
| 9 | 7 |
|
|
|
| 11 | 9 |
| |
| Hamburger, 1/2” | 4 oz. | 5 |
|
|
|
| (1.3 cm) |
|
|
|
| |
| •Rare |
|
| 7 | 4 |
|
| •Medium |
|
| 9 | 7 |
|
|
|
| 11 | 9 |
| |
| CHICKEN |
|
|
|
|
|
| Bnls Breast | 1lb | 4 | 18 | 15 |
|
| 2 - 2 1/2 lb. | 4 | 20 | 18 |
| |
| Quarters | 2 - 2 1/2 | 4 | 18 | 15 |
|
| HAM |
|
|
|
|
|
| Ham slice, 1” | 1lb. | 4 | 22 | 18 |
|
| (2.54 cm) |
|
|
|
| |
| LAMB |
|
|
|
|
|
| Rib Chops | 12 oz. | 5 | 9 | 7 |
|
| Shoulder | 1lb. | 5 | 7 | 6 |
|
| PORK |
|
|
|
|
|
| Loin Chops, 3/4” 1lb. | 4 | 14 | 12 |
| |
| (1.9 cm) |
|
|
|
| |
| Bacon | 1 lb. | 4 | 8 | 6 |
|
| FISH |
|
|
|
|
|
| Salmon Steak | 1 lb. | 5 | 9 | 7 |
|
| Fillets | 1 lb. | 5 | 8 | 6 |
|
|
|
|
|
|
|
|
Convection Dehydration
This oven is designed not only to cook, but also to dehydrate fruits and vegetables.
•Prepare the food as recommended.
•Arrange the food on drying racks. (Not included with oven; Contact a local store handling specialty cooking utensils.)
•Set the appropriate “low” temperature and turn the Oven Function selector to CONV BAKE
Convection Defrosting
•Place the frozen food on a baking sheet. •Set Temperature Control “OFF”.*
•Turn Oven Function selector to CONV BAKE.
*IMPORTANT:
Do not turn the Temperature Control on. Turning the convection fan on will accelerate the natural defrosting of the food without the heat.
*WARNING:
To avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two hours.
28 | 29 |