Broiling
Broiling Chart
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| Type and |
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| Time |
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| Cut of Meat | Weight | Setting | Rack | (min) |
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| BEEF |
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| Sirloin, 1" |
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| Rare | 12 oz | Broil | 3 | 4 |
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| Medium | 12 oz | Broil | 3 | 5 |
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| Well done | 12 oz | Broil | 3 | 6 |
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| |
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| Rare | 10 oz | Broil | 3 | 4 |
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| Medium | 10 oz | Broil | 3 | 6 |
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| Well done | 10 oz | Broil | 3 | 8 |
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| Hamburger, 1/2" |
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| Medium | 1/4 lb. | Broil | 3 | 6 |
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| Well done | 1/4 lb. | Broil | 3 | 8 |
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| CHICKEN |
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| Bnls breast, 1” | 1/2 lb. | Broil | 3 | 15 |
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| Bnls breast, 1” | 1/2 lb. | Convection Broil | 3 | 15 |
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| 2 - 3 lbs total | Broil | 1 | 22 | |
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| 2 - 3 lbs total | Convection Broil | 1 | 20 | |
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| Chicken pieces | 2 - 3 lbs total | Broil | 3 | 22 |
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| Chicken pieces | 2 - 3 lbs total | Convection Broil | 3 | 20 |
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| HAM |
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Operation |
| Ham slice, 1" | 1 lb. | Broil | 3 | 10 |
| PORK |
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| LAMB |
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| Rib chops, 1" | 12 oz. | Convection Broil | 2 | 8 |
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| Loin chops, 3/4" | 1 lb. | Convection Broil | 2 | 10 |
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| Bacon |
| Broil | 2 | 3 |
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| FISH |
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| Salmon steak | 1 lb. | Broil | 2 | 8 |
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| Fillets | 1 lb. | Broil | 2 | 8 |
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Note: The above information is given as a guide only.
Convection Dehydrate
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits and vegetables. Warm air is circulated by a motorized fan in the rear of the oven and over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality, so only fresh,
1.Prepare the food as recommended.
2.Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).
3.Set the temperature control to 200°F (93.3°C) and turn on the convection fan switch.
CAUTION
You must carefully check the food during the dehydration process to ensure that it does not catch fire.
Operation
30 | 31 |
