Broiling
Broiling Chart
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| Type and |
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| Time |
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| Cut of Meat | Weight | Setting | Rack | (min) |
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| BEEF |
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| Sirloin, 1" |
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| Rare | 12 oz | Broil | 3 | 4 |
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| Medium | 12 oz | Broil | 3 | 5 |
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| Well done | 12 oz | Broil | 3 | 6 |
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| Rare | 10 oz | Broil | 3 | 4 |
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| Medium | 10 oz | Broil | 3 | 6 |
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| Well done | 10 oz | Broil | 3 | 8 |
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| Hamburger, 1/2" |
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| Medium | 1/4 lb. | Broil | 3 | 6 |
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| Well done | 1/4 lb. | Broil | 3 | 8 |
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| CHICKEN |
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| Bnls breast, 1” | 1/2 lb. | Broil | 3 | 15 |
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| Bnls breast, 1” | 1/2 lb. | Convection Broil | 3 | 15 |
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| 2 - 3 lbs total | Broil | 1 | 22 | |
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| 2 - 3 lbs total | Convection Broil | 1 | 20 | |
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| Chicken pieces | 2 - 3 lbs total | Broil | 3 | 22 |
Operation |
| Chicken pieces | 2 - 3 lbs total | Convection Broil | 3 | 20 |
| LAMB |
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| HAM |
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| Ham slice, 1” | 1 lb. | Broil | 3 | 10 |
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| Rib chops, 1” | 12 oz. | Convection Broil | 2 | 8 |
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| PORK |
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| Loin chops, 3/4” | 1 lb. | Convection Broil | 2 | 10 |
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| Bacon |
| Broil | 2 | 3 |
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| FISH |
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| Salmon steak | 1 lb. | Broil | 2 | 8 |
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| Fillets | 1 lb. | Broil | 2 | 8 |
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Note: The above information is given as a guide only.
Convection Dehydrate/Defrost
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits and vegetables.
1.Prepare the food as recommended.
2.Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).
3.Set the appropriate low temperature and turn the selector to “TRU CONV”.
CAUTION
FIRE HAZARD
You must carefully check the food during the dehydration process to ensure that it does not catch fire.
Convection Defrost
1.Place the frozen food on a baking sheet.
2.Set the temperature control to “OFF”.
3.Turn the selector to “TRU CONV”.
WARNING
To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.
NOTICE
DO NOT turn the temperature control on during defrosting. Turning the convection fan on will accelerate the natural defrosting of the food without the heat.
Operation
34 | 35 |