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SECTION FIVE: USING THE OVEN
Broiling and Roasting Chart
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 Broil 12 to 20 minutes Time depends on
rareness of steak
Flank Steak 5 Broil Broil 12 to 20 minutes Rare to Medium
rare is best
Eye of Round 3 Bake 325° 20 to 25 min/lb Small roasts take
Roast more minutes per
pound
Pork
Loin Roast 5 Bake 325° 20 to 25 min/lb Cook until juices
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 Broil 30 to 45 minutes Remove skin;
Turn with tongs
Roast Chicken 3 Bake 350° min 75 to 90 min Roast with breast
side down to keep
breast moist.
Turkey 2 Bake 325° min 20 to 25 min/lb Roast Unstuffed
All meats are placed on the broiler pan included with the range.