Use and Care Manual

25
COOKING WITH THE CONVECTION OVEN
In a conventional oven the heat sources cycle on and off to maintain an
average temperature in the oven cavity. As the temperature gradually rises
and falls, gentle air currents are produced within the oven. This natural
convection tends to be inefficient because the currents are irregular and slow.
In this convection system, the heat is "conveyed" by a fan that provides
continuous circulation of the hot air.
Convection Broil Chart
FOOD ITEM
RACK
POSITION
BROIL
SETTING
INTERNAL
TEMP. °F
(°C)
TIME
SIDE-1
(MIN)
TIME
SIDE-2
(MIN)
Beef
Steak (1 ½" or more)
Medium Rare
Medium
Well
Hamburgers (> than 1”)
Medium
Well
4
4
4
4
4
Low
Low
Low
High
High
145 (65)
160 (71)
170 (77)
160 (71)
170 (77)
9-12
11-13
18-20
8-11
11-13
8-10
10-12
16-17
5-7
8-10
Poultry
Chicken Quarters
Chicken Halves
Chicken Breasts
4
3
4
Low
Low
Low
180 (82)
180 (82)
170 (77)
16-18
25-27
13-15
10-13
15-18
9-13
Pork
Pork Chops (1 ¼" or more)
Sausage - Fresh
4
4
Low
Low
160 (71)
160 (71)
12-14
4-6
11-13
3-5
• Turn meats once halfway through the cooking time (see convection broil
chart).
• Thicker cuts and unevenly shaped pieces of meat, fish and poultry may
cook better at lower broiling temperatures.