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Broiling
Broiling Chart
Type and
Cut of Meat
Weight
Setting
BEEF
Sirloin, 1 "
Rare
12 oz
Conventional Broil
Medium
12 oz
Conventional Broil
Well done
12 oz
Conventional Broil
T-Bone, 3/4 "
Rare
10 oz
Conventional Broil
Medium
10 oz
Conventional Broil
Well done
10 oz
Conventional Broil
Hamburger, 1/2 "
Rare
1/4 lb.
Convection Broil
Medium
1/4 lb.
Convection Broil
Well done
1/4 lb.
Convection Broil
CHICKEN
Bnls breast
1 lb.
Convection Broil
Bone-in breast
2 - 2 1/2 lb. Conventional Broil
Chicken pieces
2 -2 1/2 lb.
Convection Broil
HAM
Ham slice, 1 "
1 lb.
Conventional Broil
LAMB
Rib chops, 1 "
12 oz.
Convection Broil
Shoulder
1 lb.
Convection Broil
PORK
Loin chops, 3/4 "
1 lb.
Convection Broil
Bacon
Conventional Broil
FISH
Salmon steak
1 lb.
Convection Broil
Fillets
1 lb.
Convection Broil
Note: The above information is given as a guide only.
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Time
Rack
(min)
5
7
5
9
5
11
5
5
5
7
5
9
5
4
5
7
5
9
4
18
4
20
4
18 (min/lb)
4
22
5
7
5
6
4
14
4
6
5
7
5
6
Convection Dehydrate/Defrost
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits
and vegetables.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven;
contact a local store handling speciality cooking utensils).
3. Set the appropriate low temperature and turn the selector to "TRU
CONV".
CAUTION
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to "OFF".
3. Turn the selector to "TRU CONV".
CAUTION
To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
NOTICE
DO NOT turn the Temperature Control on during defrosting. Turning
the convection fan on will accelerate the natural defrosting of the food
without the heat.
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