Use and Care Manual

CONVECTION AUTOMATIC OPERATION (CONT.)
CONVECTION BROILING CHARTCONVECTION BROILING CHART
Cut Weight/Thickness
Convection Time
Steaks-Boneless
3/4 - 1 in.
.5-2 lb., 8 oz. each
Rare
Mediu
Well Done
Steaks-Rib-eye
3/4 - 1 in.
7-8 oz. each
Rar min.
Mediu -16 min.
min.
Steaks-Bone-in
(Sirloin, Porterhouse, T-Bone)
1 - 1 1/2 in.
Rar min.
Mediu -18 min.
Well Done 19-25 min.
Chuck Steak
1 in.
Rar -14 min.
Mediu 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
1 - 8 patties
Rare
Conv Broil #1+
Mediu
Well Done
Conv Broil #1+
Chops: loin or center
3/4 - 1 in.
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
Pork
Beef
Chops: rib, loin
3/4 in.
Mediu -14 min.
or center
3 - 4 oz. each min.
Chicken
Broiler-Fryer, halved, quartered or cut up
1-3 lb. Conv Broil #2
Fish
Fillets
1/4 - 3/4 in.
6-7 min.
Steaks
3/4 - 1 in.
.5-2 lb.
Conv Broil #4
Shellfish
.5-2 lb. 8-10 min.
Well Done 16-20
Well Done 15-17
e 10-13
m 12
m 14
e 12
m 15-18
m Conv Broil #1
Conv Broil #3+
Power Level x2 LESS
m Conv Broil #3
Conv Broil #3+
Power Level x1 MORE
e 10-13
m 14
Well Done 17-20
Power Level x2 LESS
Power Level x1 MORE
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