Broiling and Roasting Recommendations
All meats are placed on the broiler pan included with the range.
| RACK | OVEN | CONTROL | APPROXIMATE | SPECIAL | |
FOOD ITEM | TEMPERATURE | INSTRUCTIONS | ||||
NUMBER | MODE | COOKING TIME | ||||
| SETTING | AND TIPS | ||||
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BEEF |
| Broil or | Broil or |
| Broil until no | |
Ground Beef Patties, | 4 | 15 to 20 minutes | ||||
Conv Broil | Conv Broil | pink in center | ||||
1/2" thick |
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4 | Broil or | Broil or Conv Broil | 12 to 20 minutes | Time depends on | ||
Conv Broil | rareness of steak | |||||
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Flank Steak | 4 | Broil or | Broil or | 12 to 20 minutes | Rare to Medium | |
Conv Broil | Conv Broil | Rare | ||||
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| Small roasts take | |
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Eye of Round Roast | 3 | Conv | 325° | 20 to 25 min/lb | ||
pound; reduce time | ||||||
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| by using Conv Bake | ||
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PORK |
| Bake or |
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| Cook until juices are | |
Loin Roast | 3 | Conv | 325° | 20 to 25 min/lb | ||
clear | ||||||
| Bake |
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POULTRY |
| Broil or |
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| Cook until juices are | |
Boneless Skinless | 4 | Broil or Conv Broil | 20 to 25 minutes | |||
Conv Broil | clear | |||||
Chicken Breasts |
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Chicken Thighs | 3 | Broil or | Broil or Conv Broil | 25 to 30 minutes | Remove skin; Cook | |
Conv Broil | until juices are clear | |||||
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Half Chickens | 3 | Broil or Conv Broil | 30 to 45 minutes | Cook until juices are | ||
Conv Broil | ||||||
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| clear | ||
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| Do not stuff; reduce | |
Roast Chicken | 2 | Conv | 350° | 75 to 90 minutes | time by using | |
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| Convection Bake | |
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| Do not stuff; reduce | |
Turkey | 2 | Conv | 325° | 20 to 25 min/lb | time by using | |
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| Convection Bake | |
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