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Oven Use
CONVECTION BROIL
General Guidelines
•
Place rack in the required position needed before turning on the oven.
•
Use Convection Broil mode with the oven door closed.
•
When convection broiling, enter your normal broiling temperature.
•
Do not preheat oven.
•
Use the 2-piece broil pan.
•
Turn meats once halfway through the cooking time. See the Convection
Broil chart.
•
Thicker cuts and unevenly shaped pieces of meat, fish and poultry may
cook better at lower broiling temperatures.
RACK
BROIL
FOOD AND THICKNESS
POSITION
SETTING
Beef
Steak (1½" or more)
Medium rare
4
Medium
4
Well
4
Hamburgers (more than 1")
Medium
4
High
Well
4
High
Poultry
Chicken Quarters
4
Chicken Halves
3
Chicken Breasts
4
Pork
Pork Chops (1¼" or more)
4
Sausage - fresh
4
To Set Convection Broil:
1. Place the food in the oven and close the oven door.
2. Press Convection BROIL once. "Set Temp or START" and 450°F (232°C)
will be displayed.
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INTERNAL
TIME
TIME
TEMP. °F
SIDE 1
SIDE 2
(°C)
(MIN.)*
(MIN.)*
Low
145 (65)
9-12
8-10
Low
160 (71)
11-13
10-12
Low
170 (77)
18-20
16-17
160 (71)
8-11
5-7
170 (77)
11-13
8-10
Low
180 (82)
16-18
10-13
Low
180 (82)
25-27
15-18
Low
170 (77)
13-15
9-13
Low
160 (71)
12-14
11-13
Low
160 (71)
4-6
3-5
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Oven Use
3. Press START, if you wish to broil at 450°F (232°C).
OR
Enter the desired temperature by pressing the number keypad, and then press
START. The temperature can be set from 170°F (77°C) to 500°F (260°C).
NOTES:
•
To change the set temperature press CANCEL. Press the number
keypad to enter the desired temperature, and then press START.
•
After selecting an Oven Mode and Temperature, you have the option to
set a Cook Time and Start Time before pressing START. See "Cook
Time" and "Start Time."
4. "Convect Broil" will be displayed, once Start is pressed.
5. Press CANCEL when cooking is finished, and then remove food from the oven.
CONVECTION ROAST
When Convection roasting, enter your normal roasting temperature. The
roasting time should be 15-30% less than in conventional cooking. It is not
necessary to preheat the oven for convection roast.
General Guidelines
•
Do not preheat for Convection Roast.
•
Roast in a low-sided, uncovered pan.
•
When roasting whole chickens or turkey, tuck wings behind back and
loosely tie legs with kitchen string.
•
Use the 2-piece broil pan for roasting uncovered.
•
Use the probe or a meat thermometer to determine the internal doneness.
•
Double-check the internal temperature of meat or poultry by inserting
meat thermometer into another position.
•
Large poultry may need to be covered with foil (and pan roasted) during a
portion of the roasting time to prevent over-browning.
•
The minimum safe temperature for stuffing in poultry is 165ºF (75ºC).
•
After removing the food from the oven, cover loosely with foil for 10 to
15 minutes before carving if necessary to increase the final
foodstuff temperature by 5° to 10°F (3° to 6° C).
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