SECTION FIVE: USING THE OVEN
Broiling and Roasting Recommendations
All meats are placed on the broiler pan included with the range.
Food Item | Rack | Oven |
| Control | Approximate | Special |
| Number | Mode | Temperature | Cooking | Instructions | |
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| Setting (F) | Time | and Tips |
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Beef |
| Broil |
| Broil |
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Ground Beef | 4 |
| 15 to 20 minutes | Broil until no | ||
Patties, 1/2" thick |
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| pink in center |
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4 | Broil |
| Broil | 12 to 20 minutes | Time depends on | |
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| rareness of steak |
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Flank Steak | 4 | Broil |
| Broil | 12 to 20 minutes | Rare to Medium |
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| Rare |
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Eye of Round | 3 | Bake or | 325° | 20 to 25 min/lb | Small roasts take | |
Roast |
| Conv Bake |
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| more minutes per | |
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| pound;reduce time by |
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| using Conv Bake |
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Pork |
| Bake | or |
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Loin Roast | 3 | 325° | 20 to 25 min/lb | Cook until juices | ||
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| Conv Bake |
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| are clear | |
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Poultry |
| Broil |
| Broil |
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Boneless Skinless | 4 |
| 20 to 25 minutes | Cook until juices | ||
Chicken Breasts |
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| are clear |
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Chicken Thighs | 3 | Broil |
| Broil | 25 to 30 minutes | Remove skin; Cook |
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| until juices are clear |
Half Chickens | 3 | Broil |
| Broil | 30 to 45 minutes | Turn with tongs; Cook |
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| until juices are clear |
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Roast Chicken | 2 | Bake or | 350° | 75 to 90 minutes | Do not stuff; reduce | |
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| Conv | Bake |
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| time by using |
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| Convection Bake |
Turkey | 2 | Bake | or | 325° | 20 to 25 min/lb | Do not stuff; reduce |
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| Conv | Bake |
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| time by using |
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| Convection Bake |
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