Broil Tips And Techniques - Haier HCW2360AES User Manual

CONVECTION BROIL CHART
FOOD AND THICKNESS
Beef
Steak (1" or more)
Medium rare
Medium
Well
Hamburgers (1" or more)
Medium
Well
Poultry
Chicken Quarters
Chicken Halves
Chicken Breasts
Pork
Pork Chops (11/4" or more)
Sausage - fresh
The TEMP. and TIME in the chart above are for the 240 V setting.
* Broiling and convection broiling times are approximate and may vary slightly.
Cooking times are indicative and also depend on the thickness and the starting
temperature of the meat before cooking.

BROIL TIPS AND TECHNIQUES

•
Place rack in the required position needed before turning on the oven.
•
Use Broil mode with the oven door closed.
•
Preheat oven for 5 minutes before use.
•
Use the 2-piece broil pan. (Without using a 2-piece pan may have risk of fire with
drip of the fat from the meat.
NOTE: For best results use only the center 2/3 of the width of the broil pan.
•
Turn meats once halfway through the cooking time (see Broil Chart).
24
RACK OVEN TEMP
POSITION °F (°C)
4 450 (230)
4 450 (230)
4 450 (230)
4 550 (290)
4 550 (290)
4 450 (230)
3 450 (230)
4 450 (230)
4 450 (230)
4 450 (230)
TIME SIDE TIME SIDE
1 (Min.)* 2 (Min.)*
10-12 10-12
15-17 13-15
16-18 13-15
9-11 5-8
11-13 8-10
18-20 13-15
25-27 15-18
14-16 10-14
13-15 12-14
4-6 3-5