Instruction manual

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TIPS FOR BEST RESULTS – BROILING AND ROASTING
ADJUST TO DESIRE LEVEL OF ‘DONENESS’
FOOD SHELF
POSITION
COOKING MODE TEMPERATURE APPROXIMATE
COOKING TIME
SUGGESTIONS
Ground beef
patties, ½”
thick
6
Broiler
Convection Broiler
LEV 4 15 to 20 minutes
Broil until not
pink in center
T-Bone steak 6
Broiler
Convection Broiler
LEV 4 12 to 20 minutes
Broil until done to
desired level
Flank steak 6
Broiler
Convection Broiler
LEV 4 12 to 20 minutes
Broil until done to
desired level
Eye of round
roast
5 Bake
Convection bake
165°C
20 to 25 min per
pound
Small roasts
require longer
time per pound;
reduce time
using Convection
Bake
Loin roast 5
Bake
Convection bake
165°C
20 to 25 min per
pound
Cook until juices
are clear
Boneless
skinless
chicken
breasts
6
Broiler
Convection Broiler
LEV 3 20 to 25 minutes
Cook until juices
are clear
Chicken thighs 5
Broiler
Convection Broiler
LEV 3 25 to 30 minutes
Remove skin and
ook until juices
are clear
Half chicken 5
Broiler
Convection Broiler
LEV 4 30 to 45 minutes
Turn with tongs
and cook until
juices are clear
Roast chicken 4
Bake
Convection bake
175°C 75 to 90 minutes
Reduce time
using Convection
Bake. Time may
vary if stuffed.
Turkey 4
Bake or
Convection bake
165°C
20 to 25 min per
pound
Reduce time
using Convection
Bake. Time may
vary if stuffed.
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