Filter
Top Products
English 30
Broiling and Roasting Recommendations
All meats are placed on the broiler pan included with the range.
FOOD ITEM
RACK
NUMBER
OVEN
MODE
CONTROL
TEMPERATURE
SETTING
APPROXIMATE
COOKING TIME
SPECIAL
INSTRUCTIONS
AND TIPS
BEEF
Ground Beef Patties,
1/2" thick
4
Broil or
Conv Broil
Broil or
Conv Broil
15 to 20 minutes
Broil until no
pink in center
T-Bone Steak 4
Broil or
Conv Broil
Broil or Conv Broil 12 to 20 minutes
Time depends on
rareness of steak
Flank Steak 4
Broil or
Conv Broil
Broil or
Conv Broil
12 to 20 minutes
Rare to Medium
Rare
Eye of Round Roast 3
Bake or
Conv
Bake
325° 20 to 25 min/lb
Small roasts take
more minutes per
pound; reduce time
by using Conv Bake
PORK
Loin Roast
3
Bake or
Conv
Bake
325° 20 to 25 min/lb
Cook until juices are
clear
POULTRY
Boneless Skinless
Chicken Breasts
4
Broil or
Conv Broil
Broil or Conv Broil 20 to 25 minutes
Cook until juices are
clear
Chicken Thighs 3
Broil or
Conv Broil
Broil or Conv Broil 25 to 30 minutes
Remove skin; Cook
until juices are clear
Half Chickens 3
Broil or
Conv Broil
Broil or Conv Broil 30 to 45 minutes
Turn with tongs;
Cook until juices are
clear
Roast Chicken 2
Bake or
Conv
Bake
350° 75 to 90 minutes
Do not stuff; reduce
time by using
Convection Bake
Turkey 2
Bake or
Conv
Bake
325° 20 to 25 min/lb
Do not stuff; reduce
time by using
Convection Bake