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CONVECTION BROIL TIPS
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Place rack in the required position needed before turning on the oven.
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Use Convection Broil mode with the oven door closed.
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Do not preheat oven.
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Use the 2-piece broil pan.
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Turn meats once halfway through the cooking time (see convection broil chart).
CONVECTION BROIL CHART
FOOD AND THICKNESS
Beef
Steak (1½" or more)
Medium rare
Medium
Well
Hamburgers (more than 1")
Medium
Well
Poultry
Chicken Quarters
Chicken Halves
Chicken Breasts
Pork
Pork Chops (1¼" or more)
Sausage - fresh
DEHYDRATE TIPS
The circulating heated air at a lower temperature slowly removes the moisture for
food preservation.
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Oven temperature for dehydrating is between 120ºF (50ºC) to 160ºF (70ºC).
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Multiple racks can be used simultaneously.
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Some foods require as much as 14-15 hours of time to fully dehydrate.
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foods.
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Dehydrating is suitable for a variety of fruits, vegetables, herbs and meat strips.
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Drying screens can be purchased at specialty kitchen shops.
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By using paper towels, some food moisture can be absorbed before dehydrating
begins (such as with sliced tomatoes or sliced peaches).
BROIL
RACK
SETTING
POSITION
°F (°C)
4
450 (235)
4
450 (235)
4
450 (235)
4
550 (290)
4
550 (290)
4
450 (235)
3
450 (235)
4
450 (235)
4
450 (235)
4
450 (235)
31
INTERNAL
TIME
TEMP. °F
SIDE 1
(°C)
(MIN.)*
145 (65)
9-12
160 (71)
11-13
170 (77)
18-20
160 (71)
8-11
170 (77)
11-13
180 (82)
16-18
180 (82)
25-27
170 (77)
13-15
160 (71)
12-14
160 (71)
4-6
TIME
SIDE 2
(MIN.)*
8-10
10-12
16-17
5-7
8-10
10-13
15-18
9-13
11-13
3-5
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