Vizio F20024B specifications Conventional Broiling, Convection Broiling upper oven only

Convection Roasting Chart					Conventional Broiling
FOOD	PAN SIZE	OVEN	TIME	INTERNAL
		TEMP(oF)	(min/lb)	TEMP(oF)	Broiling is a dry-heat cooking method using direct or radiant heat. It is used
BEEF
					for small individualized cuts such as steaks, chops, and patties. Broiling is
Rib Roast	4 - 6	325
					most successful for cuts of meat 1-2 inches thick. Conventional broiling is
•Rare			20	140
					also more suitable for flat pieces of meat. Your oven contains a top broil
•Medium			24	155
					element to provide additional flexibility for broiling foods such as "stuffed
•Well done			30	170
					lobster" and for top browning casseroles, meringues, etc. Broiling speed is
Rump Roast	4 - 6	325			determined by the distance between the food and the broil element. On
					regular conventional broiling, heat is radiated from both broil elements at
•Medium			20	155
					full power. For "fast" broiling, food may be as close as 2 inches to the broil
•Well done			24	170
					element. "Fast" broiling is best for meats where "rare to medium"
Tip Roast	3 - 4	325			doneness is desired. The mini-broil setting is designed for "slow" broiling.
					Only the center broil element operates for partial power. For "slow"
•Medium			30	155
					broiling, allow about 4 inches between the top surface of the food and the
•Well done			35	170
					broil element. "Slow" broiling is best for chicken and ham in order to broil
LAMB					food without over browning it.
Lamb Leg	3 - 5	325	30	180	Convection Broiling (upper oven only)
PORK					Convection broiling has the advantage of broiling food slightly quicker than
Pork Loin	3 - 5	325	30	180
Pork Chops					conventional. Convection broiling of meats produces better results
1" thick	1 - 1¼	325	45 - 50	N/A	especially for thick cuts. The meat sears on the outside and retains more
			Total Time		juices and natural flavor inside with less shrinkage.
Ham, fully					To Use Maxi-Broil:
Cooked		325	15	130
					1. Arrange the oven rack in the desired position before turning broiler on.
POULTRY					2. Center the food on cold broiler pan and grid supplied with your oven.
Chicken,					Place broiler pan in oven.
Whole	3-4	350	25	180	3. Set the Oven Function Selector to Maxi-Broil and the Temperature
Turkey,					Control knob to Broil.
Unstuffed	12 - 16	325	11	180	4. Close the door. With open door broiling the broil element does not
Turkey,					cycle on and off. With closed door broiling the broil element might
Unstuffed	20 - 24	325	11	180	cycle on and off if an extended broiling time is required. A built-in
Turkey,					smoke "eliminator" in the top of the oven helps reduce smoke and
Stuffed	12 - 16	325	9 - 10	180	odors.
Turkey,					To Use Mini-Broil:
Stuffed	20 - 24	325	9 - 10	180
Turkey Breast	4 - 6	325	20		Follow same steps as listed above except set the Oven Function Selector to
					Mini-Broil.

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