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BROILING AND ROASTING RECOMMENDATIONS
FOOD ITEM RACK
NUMBER
OVEN MODE
FUNCTION
SELECTOR
CONTROL
TEMPERATURE
SETTING
SELECTOR
APPROXIMATE
COOKING TIME
SPECIAL
INSTRUCTIONS
AND TIPS
BEEF
Ground Beef
Patties, ½” thick
2 Broiler or
convection Broiler
500°F fixed
temperature
setting
15 to 20 minutes Broil until no pink in
center
T-Bone Steak 2 Broiler or
convection Broiler
500°F fixed
temperature
setting
12 to 20 minutes Time depends on
rareness of steak
Flank Steak 2 Broiler or
convection Broiler
500°F fixed
temperature
setting
12 to 20 minutes Rare to Medium Rare
Eye of Round
Roast
3
Bake or Convection
bake
325° 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
325° 20 to 25 min/lb Cook until juices are
clear
POULTRY
Boneless Skinless
Chicken Breasts
2 Broiler or
convection Broiler
500°F fixed
temperature
setting
20 to 25 minutes Cook until juices are
clear
Chicken Thighs 3 Broiler or
convection Broiler
500°F fixed
temperature
setting
25 to 30 minutes Remove skin; Cook
until juices are clear
Half Chickens 3 Broiler or
convection Broiler
500°F fixed
temperature
setting
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