Oven Modes - Broil and Convection Roast
BROIL | CONVECTION ROAST |
Broiling uses intense heat radiated from the upper element:
The Broil mode is best suited to cooking thin, tender cuts of meat (1” or less), poultry and fish. It can also be used to brown breads and casseroles.
The benefits of Broiling include:
•Fast and efficient cooking
•Cooking without the addition of fats or liquids
•Browning as the food cooks
For Best Results:
•Preheat oven
•Steaks and Chops should be at least 3/4” thick.
•Brush fish and poultry with butter or oil to prevent sticking.
•Use the broil pan and grid included with your range.
•Do not cover the broiler grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering.
•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
ALWAYS BROIL WITH THE DOOR CLOSED
Broil Chart
Food and | Rack | Broil | Internal | Time | Time | ||||
Thickness | Position | Setting | Temp. | Side 1 | Side 2 | ||||
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Beef |
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Steak (3/4" - 1 ") | 5 | High* | 145 | ||||||
Medium Rare | |||||||||
Medium | 5 | High | 160 | ||||||
Well | 5 | High |
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Hamburgers | 4 | High | 160 | ||||||
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Poultry | 4 | Low* | 170 | ||||||
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Pork |
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4 | High | 160 | |||||||
Pork Chops (1") | |||||||||
Sausage - fresh | 3 | High | 160 | ||||||
Ham Slice (1/2") | 5 | High | 160 | ||||||
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Seafood |
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Fish Filets, 1" | 4 | Low | opaque & | Do | |||||
Buttered |
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Bread | 5 | High |
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Garlic Bread, 1" slices |
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*Broiling times are approximate and may vary slightly. Times are based on cooking with a preheated broil element.
Convection Roast uses heat from the bottom burner as well as heat circulated by the convection fan:
The Convection Roast mode is well suited to preparing 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. A
•Use the probe or 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 browned area to prevent overbrowning.
Convection Roast Chart
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| Oven | Roasting | Internal |
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Meats | Temp. | Temp. | ||
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Beef | 4 - 6 | 325 | 145 (med/rare) | |
Rib Roast | ||||
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| 160 (medium) | |
Rib Eye Roast, | 4 - 6 | 325 | 145 (med/rare) | |
( boneless) |
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| 160 (medium) | |
Rump, Eye, Tip, | 3 - 6 | 325 | 145 (med/rare) | |
sirloin (boneless) |
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| 160 (medium) | |
Tenderloin Roast | 2 - 3 | 425 | 145 (med/rare) | |
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Pork | 5 - 8 | 350 | 160 | |
Loin Roast | ||||
(boneless or | 3 - 6 | 350 | 160 | |
Shoulder | ||||
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Poultry | 3 - 4 | 375 | 180 | |
Chicken - whole | ||||
Turkey, unstuffed** | 325 | 180 | ||
Turkey, unstuffed** | 325 | 180 | ||
Turkey, unstuffed** | 325 | 180 | ||
Turkey Breast | 3 - 8 | 325 | 170 | |
Cornish Hen | 1 - 1 ½ | 350 | 180 | |
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*Roasting times are approximate and may vary depending on the shape of the meat.
**Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.
English • 14