28
SECTION FIVE:
USING THE OVEN
Broiling and Roasting Recommendations
Food Item
Rack
Oven
Control
Approximate
Special
Number
Mode
Temperature
Cooking
Instructions
Setting (F)
Time
and Tips
Beef
Ground Beef
4
Broil
Broil
15 to 20 minutes
Broil until no
Patties, 1/2" thick
pink in center
T-Bone Steak
4
Broil
Broil
12 to 20 minutes
Time depends on
rareness of steak
Flank Steak
4
Broil
Broil
12 to 20 minutes
Rare to Medium
Rare
Eye of Round
3
Bake or
325°
20 to 25 min/lb
Small roasts take
Roast
Conv Bake
more minutes per
pound;reduce time by
using Conv Bake
Pork
Loin Roast
3
Bake or
325°
20 to 25 min/lb
Cook until juices
Conv Bake
are clear
Poultry
Boneless Skinless
4
Broil
Broil
20 to 25 minutes
Cook until juices
Chicken Breasts
are clear
Chicken Thighs
3
Broil
Broil
25 to 30 minutes
Remove skin; Cook
until juices are clear
Half Chickens
3
Broil
Broil
30 to 45 minutes
Turn with tongs; Cook
until juices are clear
Roast Chicken
2
Bake or
350°
75 to 90 minutes
Roast in V-rack with
Conv Bake
breast side down to
Turkey
2
Bake or
325°
20 to 25 min/lb
Do not stuff; reduce
Conv Bake
time by using
Convection Bake
All meats are placed on the broiler pan included with the range.
Time depends on
rareness of steak
Do not stuff; reduce
time by using
Convection Bake