GE ARR-244, ARR-6062GD manual To USE the Broiler, Roasting Chart, Innovection, Convection, Setting

ROASTING CHART

Food	Traditional	Innovection	Roast Time	Internal
	Setting	Convection	Min/lb.	Temperature
		Setting
Beef Rib	325°F	300°F	20-min./ lb	Rare-140°F
Roast			25-min./ lb	Med.-155°F
			30- min. / lb.	Well -170°F
Beef Tri Tip	325°F	300°F	30-min. / lb.	Med.-155°F
Lamb-leg	325°F	300°F	30 min./ lb	Med-145°F
Pork Loin	325°F	300°F	35 min. / lb.	Med-well
				170°F
Chicken –	375°F	350°F	25 min./lb.	170°F breast
whole				175° thigh
Stuffing				165°F
Turkey	325°F	300°F	9-12 min./lb.	165°F breast
unstuffed				175°F thigh

Whole, unstuffed, poultry such; as chicken and turkey should be placed on rack 1 or 2 with the legs and cavity opening, pointing towards the back of the oven.

TO USE THE BROILER:

When using broil, the rack position depends on the food, and the thickness of the meat. Rack position one is at the bottom of the oven, and the positions number up as a ladder with six being at the top.

•The oven door remains closed during broil. Opening the oven door turns the infra-red element off. When the door is closed the element re- ignites in 4 seconds.

•Check your recipe or use our guide. Use a two-piece broil pan.

•Most broiling uses rack positions three or four counting from the bottom.

•Push in oven knob and turn to the broil setting, the blue indicator light will come on. When the broiler is hot the light turns off.

•When inspecting the food, open the oven door no more than 2 inches. The burner turns off but will reignite in 4 seconds when the door is closed.

•For best results, broil small, flat cuts of meat such as steaks, hamburgers, chops or boneless chicken breasts.

21