Troubleshooting guide

30
TIPS FOR BEST RESULTS – BROILING AND ROASTING
ADJUST TO DESIRE LEVEL OF ‘DONENESS’
FOOD
SHELF
POSITION
COOKING MODE
TEMPE-
RATURE
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.