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Food Item Rack Oven Control Approximate Special
Number
Mode Temperature Cooking Instructions
Setting Time and Tips
Beef
Ground Beef 5
Broil Broil
15 to 20 minutes Broil until no
Patties, 1/2" thick pink in center
T-Bone Steak 5 Broil or Broil or 12 to 20 minutes
Time depends on
Conv Broil Conv Broil
rareness of steak
Flank Steak 5
Broil Broil
12 to 20 minutes Rare to Medium
Rare
Eye of Round 2
Bake
325° 20 to 25 min/lb Small roasts take
Roast more minutes per
pound than large
roasts
Pork
Loin Roast 2 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 4
Broil Broil
25 to 30 minutes Remove skin; Cook
until juices are clear
Half Chickens 3 Broil or Broil or 30 to 45 minutes Turn with tongs
Conv Broil Conv Broil
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 Roast unstuffed
Conv Bake
Reduce time if using
Convection Bake
33
Section Five: USING THE OVEN
Broiling and Roasting Recommendations
All meats are placed on the broiler pan included with the range.
Time depends on rare-
ness of steak; Convection
Broil for thick steaks
Roast in V-rack with
breast side down to
keep breast moist