
21
CONVECTION AUTOMATIC OPERATION
CONVECTION BROILING CHART
CUT
WEIGHT/ THICKNESS
CONVECTION TIME
Beef
Rib
3/4
-1 in.
7-8 oz. each
Rare
10-13 min.
Medium
14-16 min.
Well Done
17-20 min.
Steaks: Sirloin, Porterhouse, T-Bone
1-1
1/2
in.
Rare
10-13 min.
Medium
14-18 min.
Well Done
19-25 min.
Chuck Steak
1 in.
Rare
12-14 min.
Medium
15-18 min.
Well Done
19-23 min.
London Broil
1-1
1/4
in.
2
1/2
-3 lb.
Rare
23-25 min.
Medium
26-30 min.
Hamburgers
1/4
lb. each
Medium
13-15 min.
Well Done
18-20 min.
Pork
Chops: loin or center
3/4
-1 in.
Well Done
16-20 min.
Bacon
Regular sliced
4-5 min.
Thick sliced
7-8 min.
Sausage:
Brown ’n Serve
Patties:
1/2
in., 8 oz.-1 lb.
8-10 min.
Fresh
Links: 8 oz.-1 lb.
8-10 min.
Ham slice, fully cooked
3/4
in.
10-12 min.
Frankfurters
1 lb.
5-7 min.
Lamb
Chops: rib, loin or center
3/4
in.
3-4 oz. each
Medium
12-14 min.
Well Done
15-17 min.
Chicken
Broiler-Fryer, halved, quartered or cut up
1-3 lb.
25-35 min.
Fish
Fillets
1/4
-
3/4
in.
6-7 min.
Steaks
3/4
-1 in.
12-14 min.
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