Conventional/Convection Broiling Chart
Type and | Weight | Rack | Conventional | Convection |
Cut of Meat |
|
| Time (Min.) | Time (Min.) |
BEEF |
|
|
|
|
Sirloin, 1” | 12 oz | 5 |
|
|
(2.54 cm) |
|
|
|
|
•Rare |
|
| 9 | 7 |
•Medium |
|
| 11 | 9 |
|
| 14 | 11 | |
10 oz | 5 |
|
| |
(1.9 cm) |
|
|
|
|
•Rare |
|
| 7 | 5 |
•Medium |
|
| 9 | 7 |
|
| 11 | 9 | |
Hamburger, 1/2” | 4 oz. | 5 |
|
|
(1.3 cm) |
|
|
| |
•Rare |
|
| 7 | 4 |
•Medium |
|
| 9 | 7 |
|
| 11 | 9 | |
CHICKEN |
|
|
|
|
Bnls Breast | 1lb | 4 | 18 | 15 |
2 - 2 1/2 lb. | 4 | 20 | 18 | |
Quarters | 2 - 2 1/2 | 4 | 18 | 15 |
HAM |
|
|
|
|
Ham slice, 1” | 1lb. | 4 | 22 | 18 |
(2.54 cm) |
|
|
| |
LAMB |
|
|
|
|
Rib Chops | 12 oz. | 5 | 9 | 7 |
Shoulder | 1lb. | 5 | 7 | 6 |
PORK |
|
|
|
|
Loin Chops, 3/4” 1lb. | 4 | 14 | 12 | |
(1.9 cm) |
|
|
| |
Bacon | 1 lb. | 4 | 8 | 6 |
FISH |
|
|
|
|
Salmon Steak | 1 lb. | 5 | 9 | 7 |
Fillets | 1 lb. | 5 | 8 | 6 |
Proofing (48” W. Ranges only)
This setting is designed for allowing yeast dough to rise at a temperature between 850F (290C) and 1000F ( 380C). Yeast doughs rise or “proof” best when the temperature is between 850F (290C) and
1000F (380C). To make sure the dough is warm enough, cover the bowl loosely with plastic wrap and/or cloth towel. Turn the oven function selector to “PROOF”. Do not turn the temperature control. Place the bowl on the center rack of the oven and close the door. When you think the dough has doubled in size, lightly poke 2 fingers about 1/2” (1.3cm) into the dough. If the indentation remains, the dough has risen enough.
Convection Dehydration
This oven is designed not only to cook, but also to dehydrate fruits and vegetables.
•Prepare the food as recommended.
•Arrange the food on drying racks. (Not included with oven; contact a local store handling specialty cooking utensils.)
•Set the appropriate “low” temperature and turn the Oven Function selector to CONV BAKE.
Convection Defrosting
•Place the frozen food on a baking sheet. •Set Temperature Control “OFF”.*
•Turn Oven Function selector to CONV BAKE.
*IMPORTANT: Do not turn the Temperature Control on. Turning the convection fan on will accelerate the natural defrosting of the food without the heat.
*WARNING: To avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two hours.
Cleaning and Maintenance
Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Your range must be kept clean and maintained properly. Make sure all controls are in the “off” position. Disconnect power if you are going to clean thoroughly with water.
28 | 29 |
