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Section Five: USING THE OVEN
Broiling and Roasting Recommendations
All meats are placed on the broiler pan included with the range.
Food Item
Rack
Number
Beef
Ground Beef
Patties, 1/2" thick
T-Bone Steak
Flank Steak
Eye of Round
Roast
Pork
Loin Roast
Poultry
Boneless Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
Oven
Mode
4
Broil or
Conv Broil
4
Broil or
Conv Broil
4
Broil or
Conv Broil
3
Bake or
Conv Bake
3
Bake or
Conv Bake
4
Broil or
Conv Broil
3
Broil or
Conv Broil
3
Broil or
Conv Broil
2
Bake or
Conv Bake
2
Bake or
Conv Bake
Control
Approximate
Temperature
Cooking
Setting (F)
Time
Broil or
15 to 20 minutes
Conv Broil
Broil or
12 to 20 minutes
Conv Broil
Broil or
12 to 20 minutes
Conv Broil
325°
20 to 25 min/lb
325°
20 to 25 min/lb
Broil or
20 to 25 minutes
Conv Broil
Broil or
25 to 30 minutes
Conv Broil
Broil or
30 to 45 minutes
Conv Broil
350°
75 to 90 minutes
325°
20 to 25 min/lb
30
Special
Instructions
and Tips
Broil until no
pink in center
Time depends on
Time depends on
rareness of steak
rareness of steak
Rare to Medium
Rare
Small roasts take
more minutes per
pound;reduce time by
using Conv Bake
Cook until juices
are clear
Cook until juices
are clear
Remove skin; Cook
until juices are clear
Turn with tongs; Cook
until juices are clear
Roast in V-rack with
Do not stuff; reduce
breast side down to
time by using
Convection Bake
Do not stuff; reduce
time by using
Convection Bake
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