Convection Broil Tips And Techniques - Haier HCR2250AES User Manual

MEATS
Lamb
Half Leg
Whole Leg

CONVECTION BROIL TIPS AND TECHNIQUES

•
Place rack in the required position needed before turning on the oven.
•
Use Convection Broil mode with the oven door closed.
•
Do not preheat oven.
•
Use the 2-piece broil pan.
•
Turn meats once halfway through the cooking time (see convection broil chart).
•
Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook
better at lower broiling temperatures.
CONVECTION BROIL CHART
CONVECTION CAVITY
FOOD AND THICKNESS
Beef
Steak (1-½" 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
22
WEIGHT OVEN TEMP.
(lb) °F (°C)
3-4 325 (160)
6-8 325 (160)
RACK
POSITION
4
4
4
4
4
4
3
4
4
4
TIME
RACK
(min. per
POSITION
lb)
2 22-27
28-33
1 22-27
28-33
INTERNAL
BROIL
TEMP. °F
SETTING
(°C)
Low 145 (65)
Low 160 (71)
Low 170 (77)
High 160 (71)
High 170 (77)
Low 180 (82)
Low 180 (82)
Low 170 (77)
Low 160 (71)
Low 160 (71)
INTERNAL
TEMP. °F (°C)
160 (71)
medium
170 (77) well
160 (71)
medium
170 (77) well
TIME TIME
SIDE 1 SIDE 2
(MIN.)* (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