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Cooking Tips
Cooking Tips
Broiling Chart
Typeand Time
Cut of Meat Weight Setting Rack (minutes)
Te
BEEF
Sirloin,1"
Rare 12oz ConventionalBroil 57
Medium 12 oz ConventionalBroil 59
Welldone 12oz ConventionalBroil 5 11
T-Bone,3/4"
Rare 10oz ConventionalBroil 55
Medium 10 oz ConventionalBroil 57
Welldone 10oz ConventionalBroil 59
Hamburger,1/2"
Rare 1/4 lb. ConvectionBroil 54
Medium 1/4 lb. ConvectionBroil 57
Welldone 1/4lb. ConvectionBroil 59
CHICKEN
BnlsBreast 1 lb. ConvectionBroil 4 18
Bone-inBreast 2 - 2 1/2 lb. ConventionalBroil 4 20
Chickenpieces 2 -2 1/2lb. ConvectionBroil 4 18 (min/lb)
HAM
Hamslice, 1" 1 lb. ConventionalBroil 4 22
LAMB
RibChops, 1" 12 oz. ConvectionBroil 57
Shoulder 1lb. ConvectionBroil 56
PORK
LoinChops, 3/4" 1 lb. ConvectionBroil 4 14
Bacon ConventionalBroil 4 6
FISH
SalmonSteak 1 lb. ConvectionBroil 57
Fillets 1 lb. ConvectionBroil 56
Roasting Tips
• Alwaysuse the broilerpan and gridsupplied witheach oven,
becausethe hotair must be allowedto circulatearoundthe
itembeing roasted.
• Do not coverwhat is beingroasted;convectionroasting sealsin
juicesquicklyfor a moist, tenderproduct. Poultry willhave a
light,crispyskin and meatswill be browned,not dry or burned.
• Cook meatsand poultrydirectlyfrom the refrigerator. There is
noneed for meat orpoultry to standat room temperature.
• As a generalrule, to convertconventionalrecipesto convection
recipes,reducethe temperature by25° F (-3.9° C) andthe
cookingtime byapproximately10 to 15%.
• Alwaysroast meatsfat side up in a shallowpan, usinga roasting
rack. No bastingis requiredwhen the fat sideis up.
• Do not addwater to the pan,as this will causea steamed
effect. Roastingis a dry-heatprocess.
• Poultryshould be placedbreastside up on a rack ina shallow
pan. Brush poultrywith meltedbutter,margarine,or oil before
andduring roasting.
• For convectionroasting,do notuse pans with tallsides, as this
willinterferewith the circulationof heated air overthe food.
• When usinga meat thermometer,insert theprobe halfwayinto
thecenter of thethickest portionof the meat. (For poultry,
insertthe thermometerprobebetween thebody and leg into
thethickest partof the innerthigh.) Toensure an accurate
reading,the tipof the probeshould not touchbone, fat,or
gristle.
• Checkthe meattemperaturehalfwaythroughthe recommended
roastingtime.
• Afterreadingthe thermometeronce, insertit 1¼ to 2 inches
(1.3cm) furtherinto the meat,then take a secondreading. If
thesecond temperature registersbelow the first,continue
cookingthe meat.
• Roastingtimesalways varyaccording tothe size, shape,and
qualityof meatsand poultry. Less tendercuts of meatare best
prepared inthe conventionalbake settingand may require
moistcookingtechniques.
• Removeroastedmeats fromthe oven when thethermometer
registers 5°F (-15° C) to 10° F (-12.2°C) lowerthan the desired
doneness. Thisis becausethe meat will continueto cookafter
removalfromthe oven.
• Allowroasts tostand 15 to 20 minutesafter takingthem outof
theoven to make carvingeasier.
• Ifusing a cookingbag, foil tent,or other cover,use the
conventionalbake settingrather thaneither convectionsetting.