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Getting the Most Out of Your Appliance
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For Best Results:
• Preheat oven 3-4 minutes. Do not preheat more that 5 minutes.
• Meats should be at least 1 1/2” thick.
• Turn meats once halfway through the cooking time (See Convection Broil
Chart for examples).
• Use the broil pan and grid included with your range (some models).
• Do not cover the broiler grid with foil. It is designed to drain fats and oils
away from the cooking surface to prevent smoking and spattering.
• Salt after cooking.
Convection Roast
Convection Roast uses heat from the top and
bottom elements as well as heat circulated by
the convection fan. The Convection Roast
mode is well suited to preparing tender cuts of
meat and poultry.
The benefits of Convection Roasting, include:
• As much as 25% faster cooking than stan-
dard Roasting/ Baking
• Rich, golden browning
For Best Results:
• Use the same temperature as indicated in the recipe.
• Check doneness early as roasting time may decrease by as much as 25%.
Refer to Convection Roast Chart for examples.
• Do not cover meat or use cooking bags.
• Use the broil pan and grid provided with the range for roasting (some mod-
els). A low-sided, uncovered pan can also be used.
• Use a meat thermometer to determine the internal temperature of the meat.
• If the meat is browned to your liking, but is not yet done, a small strip of foil
can be placed over the meat to prevent overbrowning.
• Let meat stand covered with foil 10-15 minutes after removing from the
oven.
Table 6: Convection Broiling Chart
Food Item / Thickness
Rack
Position
Broil
Setting
Internal
Temp. (
o
F)
Time Side 1
(min.)
a
Time Side 2
(min.)
a
Beef Steak (1 1/2” or more)
Medium Rare
Medium
Well
Hamburger (more than 1”) -
Well
3
3
3
4
high
high
high
high
145
160
170
160
11-13
13-15
15-17
11-13
9-11
11-13
13-15
8-10
Poultry Chicken quarters
4 high 180 - thigh
170 - breast
14-16 12-14
Pork Pork chops (1 1/4” or more)
Sausage - fresh
4
4
high
high
160
160
7-9
5-7
6-8
3-5
a. Convection broiling times are approximate and may vary slightly. Times are based on cooking with a pre-
heated broil element.