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Cooking Tips
Cooking Tips
Broiling Chart
Type and Time
Cut of Meat Weight Setting Rack (minutes)
Te
BEEF
Sirloin, 1"
Rare 14 oz Hi Broil 5 or 6 8 - 10
Medium 14 oz Hi Broil 5 or 6 10 - 12
Well done 14 oz Hi Broil 5 or 6 11 - 13
T-Bone, 3/4"
Rare 10 oz Hi Broil 5 or 6 7 - 8
Medium 10 oz Hi Broil 5 or 6 9 - 10
Well done 10 oz Hi Broil 5 or 6 11 - 12
Hamburger, 1/2"
Rare 1/4 lb. Hi Broil 5 or 6 6 - 7
Medium 1/4 lb. Hi Broil 5 or 6 7 - 8
Well done 1/4 lb. Hi Broil 5 or 6 8 - 9
CHICKEN
Bnls Breast, 1” 1/2 lb. Med Broil 5 or 6 15 - 20
Bnls Breast, 1” 1/2 lb. Convection Broil 4 or 5 15 - 20
Bone-in Breast 2- 3 lbs total Med Broil 3 or 4 40 - 45
Bone-in Breast 2- 3 lbs total Convection Broil 3 or 4 25 - 30
Chicken pieces 2- 3 lbs total Med Broil 3 or 4 40 - 45
Chicken pieces 2- 3 lbs total Convection Broil 3 25 - 30
HAM
Ham slice, 1" 1 lb. Med Broil 5 or 6 15 - 20
LAMB
Rib Chops, 1" 12 oz. Convection Broil 4 or 5 10 - 15
Shoulder 1 lb. Convection Broil 4 or 5 15 - 20
PORK
Loin Chops, 3/4" 1 lb. Convection Broil 4 10 - 15
Bacon Med Broil 5 5 - 8
FISH
Salmon Steak 1 lb. Med Broil 4 15 - 20
Fillets 1 lb. Med Broil 4 or 5 10 - 15
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits
and vegetables.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the
oven; contact a local store handling speciality cooking
utensils).
3. Set the appropriate "low" temperature and turn the selector
to TruConvec™.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to OFF.*
3. Turn the selector to TruConvec™.
*IMPORTANT
Do not turn on the temperature control. Turning the convection fan
on will accelerate the natural defrosting of the food without the
heat.
Convection Dehydrate/Defrost
WARNING
DANGER
CAUTION
FOR YOUR SAFETY
To avoid sickness and food waste, do not allow defrosted food
to remain in the oven for more than two hours.