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SECTION FIVE: USING THE OVEN
Broiling and Roasting Recommendations
Food Item Rack Oven Control Approximate Special
Number
Mode Temperature Cooking Instructions
Setting (F) Time and Tips
Beef
Ground Beef 4 Broil
Broil 15 to 20 minutes Broil until no
Patties, 1/2" thick pink in center
T-Bone Steak 4 Broil Broil 12 to 20 minutes Time depends on
rareness of steak
Flank Steak 4 Broil
Broil 12 to 20 minutes Rare to Medium
Rare
Eye of Round 3
Bake or
325° 20 to 25 min/lb Small roasts take
Roast Conv Bake more minutes per
pound;reduce time by
using Conv Bake
Pork
Loin Roast 3 Bake or 325° 20 to 25 min/lb Cook until juices
Conv Bake are clear
Poultry
Boneless Skinless 4 Broil
Broil 20 to 25 minutes Cook until juices
Chicken Breasts are clear
Chicken Thighs 3 Broil
Broil 25 to 30 minutes Remove skin; Cook
until juices are clear
Half Chickens 3 Broil Broil 30 to 45 minutes Turn with tongs; Cook
until juices are clear
Roast Chicken 2 Bake or 350° 75 to 90 minutes Roast in V-rack with
Conv Bake breast side down to
Turkey 2 Bake or 325° 20 to 25 min/lb Do not stuff;reduce
Conv Bake time by using
Convection Bake
All meats are placed on the broiler pan included with the range.
Time depends on
rareness of steak
Do not stuff; reduce
time by using
Convection Bake