Use and Care Manual

ManualsBrandsVerona ManualsCooking Appliances30 Inch Built-In Single Gas Wall Oven with 3.5 cu ft Capacity, Convection, Infrared Broiler, Instant Burner Ignition, Closed Door Broil, Analogic Temperature Indicator, Porcelain Oven Surface, and Triple Pane Glass Door: Stainless Steel

14 - Convection Broil Tips and Techniques

• Place rack in the required position needed before turning on the oven.

• Use Convection Broil mode with the oven door closed.

• Do not preheat oven. (This mean, “PREHEAT” indication is automatically appear when the Convection Broil mode is selected, but

place food inside the oven before selecting the Cooking mode)

• Use the 2-piece broil pan. (Without 2 Pans may have risk of fire with drip of the fat from the meats.)

• Turn meats once halfway through the cooking time (see Convection Broil Chart).

Convection Broil Chart

FOOD AND THICKNESS RACK POSITION OVEN TEMP.

°F ( °C)

TIME SIDE 1

(Min.)*

TIME SIDE 2

(Min.)*

Beef

Steak (1” or more)

Medium rare

Medium

Well

Hamburgers (1” or more)

Medium

Well

450 (230)

550 (290)

10-12

15-17

16-18

9-11

11-13

10-12

13-15

5-8

8-10

Poultry

Chicken Quarters

Chicken Halves

Chicken Breasts

450 (230)

18-20

25-27

14-16

13-15

15-18

10-14

Pork

Pork Chops (1-1/4” or more)

Sausage - fresh

450 (230)

13-15

4-6

12-14

3-5

The TEMP. and TIME in the chart above are for the 240 V setting.

* Broiling and convection broiling times are approximate and may vary slightly.

Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.