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Oven (continued)
2.
Convection Broil
1.
Turn the cooking functions knob to the convection BROIL.
2.
Rotate the dial to the temperature you wish to use.
3.
The oven will begin preheating. Do not open the door while the oven is preheating. When the oven had reached the
set temperature, the indicator light on the control panel will turn on.
4.
You can open the door and place food in the oven.
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.
Food And Thickness
BEEF
Steak (1½" or more)
Hamburgers (more than 1")
POULTRY
Chicken Quarters
Chicken Halves
Chicken Breasts
PORK
Pork Chops (1¼" or more)
Sausage - fresh
3.
Convection Roast:
1. Turn the cooking functions knob to the convection roast.
2. Rotate the dial to the temperature you wish to use.
3. You can open the door and place food in the oven.
Convection Broil adds the use of convection fan(s) to circulate heated air. Bring the rack to the
middle of the cavity to provide evening cooking.
Rack
Position
4
4
4
3
4
4
4
When convection roasting, turn to 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.
Broil Setting.
Level of
°F (°C)
Doneness
-Medium Rare
450 (235)
-Medium
-Well Done
-Medium
550 (290)
-Well Done
450 (235)
Well Done
450 (235)
Well Done
450 (235)
Well Done
450 (235)
Well Done
450 (235)
Well Done
15
SIDE 1
SIDE 2
Time (Min)
Time (Min)
- (9 - 12)
- (8 - 10)
- (11 - 13)
- (10 - 12)
- (18 - 20)
- (16 - 17)
- (8 - 11)
- (5 - 7)
- (11-13)
- (8 - 10)
(16 - 18)
(10 - 13)
(25 - 27)
(15 - 18)
(13 - 15)
(9 - 13)
(12 - 14)
(11 - 13)
(4 - 6)
(3 - 5)
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