B
ROILING
C
HART
Approximate (Minutes/Side)
11
R
OASTING
C
HART
Chart time is based on thawed meats only. For convection roasting, turn on the Convect Fan Switch.
Internal Temp of
Approx. Convect
Approx. Conventional
Approximate
Oven Temp(
o
F)
Meat - End of
Roasting Time
Roasting Time
Variety and Cut of Meat
Weight (lb)
no preheat
Roasting Time (
o
F)
(minutes per lb)
(minutes per lb)
O
VEN
O
PERATION
,
CONT
.
B
ROILING
For optimum broiling performance, this range
is not designed to operate the convection
fan when the oven is in Broil mode. To
insure that the fan and the broil burner
cannot be operated simultaneously, the
switch that controls the operation of the
convection fan will disconnect power to the
broiler igniter, disabling the broil burner
anytime the fan is on.
The two possible modes of operation of the
fan and burner are outlined in the following:
1.
Convection fan is turned on, oven is set
for “Broil” mode - The broil burner will
not come on.
2.
Oven set for “Broil” mode, broil burner is
on. Convection fan is turned on. The broil
burner will go out.
If you experience either of these conditions
when using your range, this should be con-
sidered normal operation.
S
ETTING
THE
C
ONTROLS
1.
Place oven rack on the rack position
suggested in the chart. Distance from
broiling burner depends on foods being
prepared. Rack position #3 is usually
recommended unless otherwise stated.
2.
Turn OVEN Knob to
Broil
setting.
• The broiler burner and the bake
burner cannot be used at the same
time. When one is on, the other
cannot be turned on.
• Do not use the convection fan in the
broil mode.
B
ROILING
T
IPS
• Tender cuts of meat or marinated meats
are best for broiling. For best results,
steaks should be at least 1" thick. Thin-
ner steaks should be pan-broiled.
• Do not cover broiler pan insert with
foil. This prevents fat drippings from
draining into bottom of pan and may
cause excessive flare-ups.
NOTES:
3.
Place food on broiler pan provided with
oven.
4.
Leave oven door closed when broiling.
Rack
1st
2nd
Foods
Position
Side
Side
BEEF:
Steak (1") – Medium
3
7-9
6-7
Well
3
10-11
8-9
Hamburgers (3 oz.) - Medium
3
6-7
4-5
Well
3
7-8
5-6
PORK:
Bacon
3
3-4
1-2
Chops (1/2")
3
5-6
4-6
POULTRY:
Boneless Chicken Breasts
3
6-8
6-8
SEAFOOD:
Fish Steaks (1")
3
11-12
(no turning)
MISCELLANEOUS:
Hot Dogs
3
3-4
2-3
BEEF:
Rib Eye Roast
4 to 6
325
°
145
°
(rare)
30-35
35-40
160
°
(medium)
35-40
40-45
Tenderloin Roast
2 to 3
400
°
145
°
(rare)
22-24
25-28
Round Tip Roast
4 to 6
325
°
145
°
(rare)
30-35
35-40
160
°
(medium)
40-45
45-50
PORK:
Shoulder Blade Roast
4 to 6
325
°
170
°
33-37
35-40
Top Loin Roast, boneless
3 to 4
325
°
170
°
35-45
40-50
POULTRY:
Turkey, unstuffed
8 to 12
325
°
180
°
-185
°
16-18
21-24
Turkey, unstuffed
12 to 16
325
°
180
°
-185
°
13-16
18-21
Turkey, unstuffed
16 to 20
325
°
180
°
-185
°
11-13
16-18
Turkey, unstuffed
20 to 24
325
°
180
°
-185
°
9-11
14-16
Chicken, Whole
2
1
/
2
to 3
1
/
2
375
°
185
°
24-28
24-30
• Before broiling, remove excess fat from
meat and score edges of fat (do not cut
into meat) to prevent meats from curl-
ing. Salt after cooking.
• To prevent dry surface on fish or lean
meats, brush top with melted butter.
• Foods that require turning should be
turned only once during broiling. Turn
meat with tongs to avoid piercing and
loss of juices.
Note:
This chart is a suggested guide. The times may vary with food being cooked.
8113P418-60
2/2/04, 2:01 PM
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