BROILING AND ROASTING RECOMMENDATIONS
FOOD ITEM | RACK | OVEN MODE | CONTROL | APPROXIMATE | SPECIAL |
| NUMBER | FUNCTION | TEMPERATURE | COOKING TIME | INSTRUCTIONS |
|
| SELECTOR | SETTING |
| AND TIPS |
|
|
| SELECTOR |
|
|
BEEF | 2 | Broiler or | 500°F fixed | 15 to 20 minutes | Broil until no pink in |
Ground Beef |
| convection Broiler | temperature |
| center |
|
| setting |
|
| |
Patties, ½” thick |
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| |
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| |
2 | Broiler or | 500°F fixed | 12 to 20 minutes | Time depends on | |
|
| convection Broiler | temperature |
| rareness of steak |
|
|
| setting |
|
|
Flank Steak | 2 | Broiler or | 500°F fixed | 12 to 20 minutes | Rare to Medium Rare |
|
| convection Broiler | temperature |
|
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|
|
| setting |
|
|
Eye of Round | 3 | Bake or Convection | 325° | 20 to 25 min/lb | Small roasts take |
Roast |
| bake |
|
| more minutes per |
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|
|
| pound; reduce time |
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|
| by using Convection |
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|
| Bake |
PORK | 3 | Bake or Convection | 325° | 20 to 25 min/lb | Cook until juices are |
Loin Roast |
| bake |
|
| clear |
|
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| |
POULTRY | 2 | Broiler or | 500°F fixed | 20 to 25 minutes | Cook until juices are |
Boneless Skinless |
| convection Broiler | temperature |
| clear |
|
| setting |
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| |
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| |
Chicken Breasts |
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Chicken Thighs | 3 | Broiler or | 500°F fixed | 25 to 30 minutes | Remove skin; Cook |
|
| convection Broiler | temperature |
| until juices are clear |
|
|
| setting |
|
|
Half Chickens | 3 | Broiler or | 500°F fixed | 30 to 45 minutes | Turn with tongs; |
|
| convection Broiler | temperature |
| Cook until juices are |
|
|
| setting |
| clear |
Roast Chicken | 4 | Bake or Convection | 350° | 75 to 90 minutes | Do not stuff; reduce |
|
| bake |
|
| time by using |
|
|
|
|
| Convection Bake |
Turkey | 4 | Bake or Convection | 325° | 20 to 25 min/lb | Do not stuff; reduce |
|
| bake |
|
| time by using |
|
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|
| Convection Bake |
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