21
Cooking Guide-
Broiling Guide:
Baking Guide:
Caution: Accessible parts may become hot when the broiler is in use. Children should be kept away.
General Cooking Tips & Preferences
·Insert the grease filter (provided) on to the fan shield to
prevent grease build up.
·Allow the oven to preheat for 8 minutes
·Prepare meat, allowing frozen meat to thaw before
broiling.
·Slit the fat around the edge of the meat about every inch,
to prevent curling. Arrange meat on the broiler pan.
·Always use the broiler pan and rack supplied.They are
designed to allow fats to drip into the pan, reducing
smokingwhile the food is cooking. If desired, the broiler
pan may be lined with foil and the broiler rack may be
covered with foil. However be sure to mould the foil to the
broiler rack and cut slits in the foil to conform to the slits
in the rack to allowjuices and fat to drain into the pan.
·Broil meat on rack of broiler pan placed on oven shelf
in third or fourth position (refer to Figure 1) about 4-5
inches (10-12 cm) below the top element.
·The closer the meat is placed to the broil element, the
faster the surface browns. For rare meat, preheat the
broiler unit and place the meat as close to the unit as
possible.
·The further away the meat is placed, the slower the
surface browns and the more well done the meat will be.
·A small amount of water placed in the broiler pan will
reduce the smoke and splattering from hot
drippings.
·Turn meat with tongs, not a fork so as not to pierce meat
and lose juices.
·Keep oven door closed for broiling.
General Cooking Tips & Preferences
·Place oven rack in correct position before preheating oven
(refer to Baking Guide and Figure 1on pg. 24)
·Bake most frozen foods that are in foil containers on the
aluminum baking sheet supplied with oven as shiny
surfaces reflect the heat.
Piecrusts:
- Dull metal pans absorb and conduct heat the best.
- Dark finishes and glass absorb more heat, cooking
faster and resulting in darker crusts.
- If using shiny aluminum foil pans, place on aluminum
baking sheets to conduct heat better for bottom crust.
-Shield edges with foil if getting too brown before
completely cooked
·For Layer Cakes single rack convection is recommended
·For Angel Food Cakes convection is recommended with 1
or 2 cakes
·If using insulated baking sheets, items may take longer
to cook.
Convection Baking:
·Generally lids or foil covering are not recommended except
for moist casseroles (e.g. lasagna) which can be covered
half way through the cooking time to prevent drying out.
·For quick breads (e.g. banana or zucchini loaves) do not
reduce temperature since they are very dense and moist.
Be sure to insert a cake tester or toothpick to see that
center is cooked.
·For cookies, tea biscuits and rolls, use aluminum baking
sheets that are supplied with stove, do not use larger ones
or ones with sides. This is so that the air can circulate
evenly. When multiple racks are cooked at once, middle
rack may take a few minutes longer to cook.
Foods Degree of Doneness Thickness Approximate
Time
Beef
Steaks
Rare 3/4 - 1 inch (2 cm) 5-6 min/side
Medium 3/4 - 1 inch (2 cm) 7-8 m in/side
Ground Beef Patties Well done 3/4 - 1 inch (2 cm) 6-8 min/side
Pork
Pork Chops or Kabobs until no longer pink 3/4 - 1 inch (2 cm) 5-6 min/side
Lamb
Lamb Chops or Kabobs Medium Rare 1 inch (2 cm) 5-7 min/side
Chicken
Chicken Parts until juices runs clear 25-40 m inutes
Boneless Breasts until no longer pink 6-8 min/side
Fish
Whole or Steaks flakes with a fork
Boneless Fillets flakes with a fork 5-10 minutes
Lobster Tails, Thawed 8-10 minutes
Foods
Single Rack
Pos itio n fo r
Standard or
Convection
Multiple R a c k
Pos itio n fo r
Convection
ONLY
Standard
Temperature Convection
Temperature
Cooking
Time Cooking
Time
C
FFC Minutes
Minutes
Yeast Loaf
Yeas t R olls
Focaccia or Pizza
Muffins
Tea Biscuits
2
2 or 3
1 or 2
2 or 3
2 or 3
Not advised on
mult ip le ra c k s
2 & 4 or 1 & 3
Not advised on
mult ip le ra c k s
2 & 4 or 1 & 3
2 & 4 or 1 & 3
400
375
400
425
450
200
190
200
220
230
30 - 40
15 - 20
15 - 20
20 - 25
12 - 15
375
350
400
400
425
190
180
200
200
220
20 - 30
6 - 10
12 - 18
12 - 20
8 - 12
2 or 3
1
2 or 3
Not advised on
mult ip le ra c k s
Not advised on
mult ip le ra c k s
2 & 4 or 1 & 3
340
325
350
175
160
180
30 - 36
55 - 60
20 - 25
300
300
325
150
150
160
25 - 30
40 - 45
15 - 20
1 or 2
1
2 or 3
1 or 2
Not advised on
mult ip le ra c k s
Not advised on
mult ip le ra c k s
400
425
350
200
220
180
8 - 10
15
20 - 25
- then lowering to:
400
450
375
200
230
190
8 - 10
15
30 - 40
- then lowering to:
325
350
160
180
8 - 10
8 - 12
350
375
180
190
10 - 12
8 - 10
2 & 4 or
2, 3 & 4
2 & 4 or
2, 3 & 4
Layer Cake Mixes
Angel Food Mixes
Cupcakes
Shells without F illing
Double C r us t w ith Filling
Drop or Sugar
Rolled
Cakes
Pies
Cookies
Breads