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BROILING
CHART
For best results, place food 3 in. (7 cm) or more from the broil
burner• Times are guidelines only and may need to be adjusted
for individual foods and tastes• Recommended
rack positions are
numbered from the bottom (1) to the top (4). Do not use position
5. For diagram, see the "Positioning Racks and Bakeware"
section.
COOK TIME
RACK
minutes
FOOD
POSITION
SIDE 1
SIDE 2
Chicken
bone-in pieces
3
17-20
17-20
boneless breasts
4
11-16
1 1-16
Fish
Fillets V4- V, in.
4
8-10
4-5
(.6-1.25 cm) thick
Steaks 3/4- 1 in.
4
16-18
8-9
(2-2•5 cm) thick
Frankfurters
4
5-7
3-4
Ground
meat patties*
s/4in. (2 cm) thick
well done
4
13-14
7-8
Ham slice, precooked
V2in. (1.25 cm) thick
4
8-10
4-5
Lamb chops
1 in. (2.5 cm) thick
4
14-17
8-9
Pork chops
1 in. (2.5 cm) thick
4
20-22
10-11
Steak
1 in. (2.5 cm) thick
medium rare
4
14-15
7-8
medium
4
15-16
8-9
well done
4
18-19
9-10
*Place up to 12 patties, equally spaced, on broiler grid.
In a convection
oven, the fan-circulated
hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air maintains a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C) and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
•
It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
•
Keep heat loss to a minimum by only opening the oven door
when necessary.
•
Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
•
Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as a
toothpick.
•
Use a meat thermometer
or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.
t
!. Broil element
2. Convection fan
3. Bake element
During convection
baking or roasting, the bake and broil
elements cycle on and off in intervals to maintain the oven
temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection
baking or roasting,
the broil element and fan will turn off immediately and the bake
element will turn off in 2 minutes. They will come back on once
the door is closed.
•
For optimal cooking results, do not use aluminum foil.
•
Reduce recipe temperature
25°F (14°C). The cook time may
need to be reduced also. See the cookbook supplied with
this oven for more information.
To Convection
Bake or Roast:
Before convection
baking or roasting, position the racks
according to the "Positioning
Racks and Bakeware" section.
When using two racks, place them on rack positions 2 and 4.
When roasting with CONVECTION BAKE, it is not necessary to
wait for the oven to preheat before putting food in, unless
recommended
in the recipe•
1. Press CONVECTION BAKE.
Press the TEMP "up" or "down" arrow pads to enter a
temperature other than 350°F (177°C). The convection
bake
range can be set between 170°F and 500°F (77°C and
260°0).
Press START.
A preheating time will count down on the display and "PrE"
will appear. The oven control automatically
sets preheating
time based on the oven temperature selected.
As the preheating time ends, the set temperature
replaces
"PrE" on the display. When the set temperature
is reached, if
enabled, one tone will sound.
The temperature
settings can be changed any time after
pressing START. Changing the temperature will not change
the preheat countdown time.
3. Press CANCEL when finished cooking.
13
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