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(Broiling continued .... )
PO$1tTHONi , G
BROIILER
PAN
Rack
Position
Total
Time
Food
4 = HJghes_
(m_nutes)
1 = Lowest
Steak - 1" Thick
Rare
Medium
Well Done
i
, ,
,
4
9-11
3
13-15
3
21-23
Ground Beef Patties
Medium - 1" Thick
3
16-18
Medium - 1/2" Thick
4
7-9
Lamb Chops - !'i Thick
3
18-21
Pork Chops -'1" Thic k .
3
_
27-29
.
Pork Chops - 1t2" Thick
3
.
16-18
.
Ham Slice-
1/2" Thick
3
11-12
Fish (Fillets)
3
.
11-13
Chicken (Pieces)
2
45-55
Frankfurters
3
8-11
Bacon
3
L 9.1!_
This chart is a general guide.
The size, weight, thick-
ness, and starting
temperature
of the food, as well as
your own personal
preference,
will affect the cooking
time. Times in the chart are based on the food being at
refrigerator
temperature.
TO BROIL:
to Press BROIL.
2_ Select H! BROIL
by pressing the UP arrow pad.
Select LO BROIL by pressing the DOWN arrow pad.
Most foods can be be broiled at the HI BROIL
setting.
Select the LO BROIL
setting to avoid
excessive
browning
or drying out of foods that
should be cooked to the well-done stage (such as
thick pork chops or poultry).
The oven will automatically start to broil. During the
broil cycle, you can change from Hi BROIL to LO
BROIL
by pressing the BROIL
pad and then the
DOWN arrow pad, and from LO BRO! L to HI BROIL
by pressing the BROIL pad and then the UP arrow
pad.
3. Press CLEAR/OFF
when broiling is complete.
8
UPPER
OVEN
ONLY
What
is Convection
Baking?
During Convection
Baking,
the heat comes from an
element in the rear of the oven.
The Convection
Fan
circulates
the heated air over and around foods.
Idea!
uses for Convection
Baking:
•
To brown foods on all three racks,
-
For large quantitycooklng,
•
Great for cooking, biscuits, muffins, brownies, cup
cakes, angel food cakes and breads.
What
is Convection
Roasting?
During Convection Roasting, the heat comes from the
top element, the fan circulates the heated air evenly
around the food, sealing the juices inside the meat while
creating a golden brown exterior.
ideal
uses for Convection
Roasting:
•
Large, tender cuts of meat, uncovered,
.
Using pans with Iowsides, allowing the heated airto
move around the meat.
COOKWARI_
FOR CONVI=CTIiON
BAKING
-- Metal
or Glass --
Any type cookware will work in the convection oven.
However, metal pans heat faster and are recommended.
Glass pans cook more slowly.
-- Paper
or Plastic
--
Heat-resistant paper and plastic that is recommended
for regular ovens may be used in your convection oven.
MULTI-RACK
BAKI_HG
Because heated air is circulated evenly throughout the
oven, foods can be baked with excellent results on 2 or
3 racks at a time. Multi_rack baking may increase cook
times slightly for some foods, but overall result is time
saved.
Cookies,
muffins,
biscuits
"=='=___--
_1
and
other
quick
breads
give
very
_J//."
._,
_,",,\_'-_-"._%_[I
good
results
with
multi-rack
baking.
When baking on 3
racks,
divide the
oven into thirds by
placing the off-set
rack in the third (3) OFF-SET RACK
rack position and the straight racks in the first (1) and
fourth (4) rack position.
When baking
on 2 racks,
place the off-set rack in the
bottom (1) rack position.
Place the straight rack in the
third (3) rack position.
CAUTION:
When you are using the off-set rack in the
lowest position (1), we recommend that you pull the rack
out, using 2 potholders and holding the sides. The off-
set rack is low and you could be burned if you place your
hand in the middle of the rack and pull ali the way out.
NEBRL21
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