ELECTRIC OVEN
BROILING RECOMMENDATION
FOOD ITEM CONTROL
TEMPERATURE SETTING
SELECTOR
APPROXIMATE COOKING
TIME
SPECIAL INSTRUCTIONS
AND TIPS
BEEF
Ground Beef Patties, ½″
thick
500℉ fixed temperature
setting
15 to 20 minutes Broil until no pink in center
T-Bone Steak 500℉ fixed temperature
setting
12 to 20 minutes Time depends on rareness
of steak
Flank Steak 500℉ fixed temperature
setting
12 to 20 minutes Rare to Medium Rare
Eye of Round Roast 325℉ 20 to 25 min/lb Small roasts take more
minutes per pound; reduce
time by using Convection
Bake
PORK Loin Roast 325℉ 20 to 25 min/lb Cook until juices are clear
POULTRY
Boneless Skinless
Chicken Breasts
500℉ fixed temperature
setting
20 to 25 minutes
Cook until juices are clear
Chicken Thighs 500℉ fixed temperature
setting
25 to 30 minutes
Remove skin; Cook until
juices are clear
Half Chickens 500℉ fixed temperature
setting
30 to 45 minutes
Turn with tongs; Cook until
juices are clear
Roast Chicken 350℉ 75 to 90 minutes Do not stuff; reduce time by
using Convection Bake
Turkey
325℉ 20 to 25 min/lb Do not stuff; reduce time by
using Convection Bake
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