Manual and User Guide

BROILING AND ROASTING RECOMMENDATIONS
FOOD ITEM
RACK

OVEN MODE
FUNCTION
SELECTOR
CONTROL
TEMPERATURE
SETTING
SELECTOR
APPROXIMATE

SPECIAL
INSTRUCTIONS AND
TIPS
BEEF
Ground Beef
Patties, Vt thick
2
Broiler or convection
Broiler
500°


15 to 20 minutes
Broil until no pink in
center
T-Bone Steak
2
Broiler or convection
Broiler
12 to 20 minutes
Time depends on
rareness of steak
Flank Steak
2
Broiler or convection
Broiler
12 to 20 minutes Rare to Medium Rare
Eye of Round
Roast
3
20 to 25 min/lb
Small roasts take more
minutes per pound;
reduce time by using
Convection Bake
PORK Loin Roast
3
Bake or Convection
bake
20 to 25 min/lb
Cook until juices are
clear
POULTRY Boneless
Skinless Chicken
Breasts
2
Broiler or convection
Broiler
20 to 25 minutes
Cook until juices are
clear
Chicken Thighs
3
Broiler or convection
Broiler
25 to 30 minutes
Remove skin; Cook until
juices are clear
Half Chickens
3
Broiler or convection
Broiler
30 to 45 minutes
Turn with tongs; Cook
until juices are clear
Roast Chicken
4
Bake or Convection
bake
350°
75 to 90 minutes
Do not stuff; reduce time
by using Convection
Bake
Turkey
4
Bake or Convection
bake
325°
20 to 25 min/lb
Do not stuff; reduce time
by using Convection
Bake
33
500°


500°


Bake or Convection
bake
500°


500°


500°


325°
325°