Filter
Top Products
10.
11.
Convection Oven-Baker Use and Care Guide
F
OOD
T
OTAL
C
OOKING
T
IME
*
Beef Steaks (3/4-inch thick) 22-28 minutes
Ham Steak (1-inch thick) 25-30 minutes
Fish Fillet 8-12 minutes
Fish Steak (1-inch thick) 10-14 minutes
Ground Beef (3/4-inch thick) 25-30 minutes
Hot Dogs 10-20 minutes
* Turn food halfway through cooking time. Broil times are approximate
and may vary depending on meat
NOTES: To speed up browning, brush lean cuts of meat, chicken and fish
with oil, margarine or melted butter. Broiling times indicated are for fresh
meat at refrigerator temperature.
Broil
1. Remove Bake/Broil Pan and Wire Rack.
2. Place the Broil Insert in the Bake/Broil Pan. Always use the Bake/Broil
Pan and Broil Insert when broiling. Place food on Broil Insert and
position the Bake/Broil Pan in shelf position 1. Juices and fat will drip
into the pan and decrease spattering while broiling. Close the door.
3. Plug into 120V ~ 60Hz outlet.
4. Position selector dial to BROIL. Turn temperature control dial to
BROIL.
5. Since broiling time is usually brief, the use of a timer is not
recommended. Set timer to MANUAL ON.
6. Broil food until done, turning half way through cooking time.
Carefully remove Bake/Broil Pan and Broil Insert from oven using
oven mitts.
7. When finished, turn temperature control dial to lowest position.
Make sure the timer is in the OFF position.
8. Unplug and allow to cool completely before cleaning.
Broil Recommendations
Broiling is used for tender cuts of meats or marinated meats, fish and
some fruits and vegetables. Cooking time is determined by the
desired donesness and the distance between the food and the heating
element(s). The following chart is to be used as a guideline.
Broil Chart
INTERNAL TEMPERATURE ROASTING CHART
CUT INTERNAL TEMPERATURE
Beef 145°F Rare
160°F Medium
170°F Well Done
Ham (fresh) 160°F
Ham (precooked) 140°F Rare
Lamb 160°F Medium Well
170°F Well Done
Pork 160°F Medium
170°F Well Done
Turkey or Chicken, Whole 180°F
Turkey or Chicken, Breast 170°F
Hints For Roast
◆ A meat thermometer inserted into the center of the meat should
always be used to ensure desired doneness.
◆ Roasting is recommended for large, tender cuts of meat and
poultry. Seasoning prior to cooking adds to the flavor and the
aroma during cooking.
◆ A layer of fat on the top of the roast promotes better browning
and provides natural basting.
◆ When roasting meats with a high fat content, the Bake/Broil Pan
may fill with grease before cooking is completed. Carefully remove
the Bake/Broil Pan using oven mitts and empty. Replace for
continued roasting.