BROILING CHART
For best results, place food 3" (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual foods and tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.
FOOD | RACK | COOK |
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| POSITION | TIME |
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| minutes |
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| Side 1 | Side 2 |
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Steak |
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1" (2.5 cm) thick |
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medium rare | 4 | ||
medium | 4 | ||
4 | |||
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Ground meat patties* |
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³₄ " (2 cm) thick |
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4 | |||
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Pork chops |
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1" (2.5 cm) thick | 4 | ||
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Ham slice, precooked |
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¹₂ " (1.25 cm) thick | 4 | ||
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Frankfurters | 4 | ||
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Lamb chops |
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1" (2.5 cm) thick | 4 | ||
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Chicken |
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3 | |||
boneless breasts | 4 | ||
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Fish |
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Fillets ¹₄ | 4 | ||
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Steaks ³₄ | 4 | ||
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*Place up to 9 patties, equally spaced, on broiler grid.
ConvectionCooking
(Style1electronicovencontrol)
In a convection oven, the
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C) and cooking time can be shortened by as much as 30 percent, especially for large turkeys and roasts.
■It is important not to cover foods so that surface areas remain exposed to the circulating air, allowing browning and crisping.
■Keep heat loss to a minimum by only opening the oven door when necessary.
■Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food.
■Test baked goods for doneness a few minutes before the minimum cooking time with an alternative method such as using a toothpick.
■Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 places.
Convection BakingandRoasting
(Style1electronicovencontrol)
During convection baking or roasting, the bake and broil elements cycle on and off in intervals to maintain the oven temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection baking or roasting, the broil element and fan will turn off immediately and the bake element will turn off in 2 minutes. They will come back on once the door is closed.
■For optimal cooking results, do not use aluminum foil.
■Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.
To Convection Bake or Roast:
Before convection baking or roasting, position the racks according to the “Positioning Racks and Bakeware” section. When using two racks, place them on rack positions 2 and 4.
When roasting with CONVECT, use the roasting rack on top of the broiler pan and grid. It is not necessary to wait for the oven to preheat before putting food in, unless it is recommended in the recipe.
A
B
C
A. Roasting rack
B. Broiler grid
C. Broiler pan
To Select Convection Settings
There are five convection presets for time and temperature. Each can be activated by sequentially pressing the CONVECT key.
The temperatures and times can be changed for each of the following settings. This helps you to match the convection oven settings with package instructions or your favorite recipes.
CONVECTION SETTING
Function | Temperature | Time |
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| (default) |
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CONVECT | 325ºF | 0 minutes |
(default) |
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CONVECT | 325ºF | 0 minutes |
COOKIES |
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CONVECT | 350ºF | 0 minutes |
MEATS |
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CONVECT | 325ºF | 1 hour |
CASSEROLES |
| 30 minutes |
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CONVECT | 325ºF | 45 minutes |
FROZEN |
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