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Convection roasting
• Good for larger, tender cuts of meat, uncovered.
• For best performance, place a broiler pan and grid under the
meat or poultry. The pan catches grease spills and the grid
prevents grease spatters.
• Heated air circulates over, under, and around the food.
Meat and poultry are browned on all sides as if they were
cooked on a rotisserie.
Convection Vegetable
• Convection Vegetable provides excellent cooking conditions
for vegetables such as potatoes, tomatoes, onions, carrots, bell
peppers, broccoli and It creates optimal texture and taste for
vegetable by increasing moisture content when compared to
general convection.
• The uniform air circulation provided by Pure Convection allows
you to use more oven capacity at once.
• For best results, use this mode in single oven mode and place
the cooking tray in position 3.
• Preheating is not necessary for this mode.
• See the Convection Vegetable recommendation guide section
starting on page 38.
Broiling
Broiling uses the oven broil burner at the top of the oven to cook and brown food.
Meat or fish must be put on a broiling grid in a broiling pan. Preheating for 5 minutes before
broiling is recommended.
NOTE
• Use the Broil Rack for the best results.
• Use the Broil Low for poultry or thick cuts of meat to prevent overbroiling.
• Use caution when you open the oven door to turn over the food. The air escaping from the
oven will be very hot.
• This oven is designed for closed door broiling. While broiling, keep the door closed.
• Only open the door to put food in, turn food over, or take food out.
Broiling guide
Please refer to the following table for detailed descriptions.
NOTE
• This is for reference only.
• Preheating for 4 minutes before broiling is recommended.
• The size, weight, thickness, starting temperature, and your doneness preference will affect
broiling times.
• This guide is based on meats at refrigerator temperature.
• Use the broil rack for the best results.
Food
Doneness
Size
Thickness
Hamburgers
Medium
9 patties
Medium
-
Beef Steak
Medium
-
¾"
Chicken Pieces Well done 2 - 2 ½ lbs.
¾" - 1"
Pork Chops
Well done
1 lb.
½"
Lamb Chops
Well done
1 lb.
¾" - 1"
Salmon Steak Well done
3 pcs.
¾" - 1"
CAUTION
Make sure to close the door after turning over the food.
Cooking time
Broil
Rack
setting
position
1st side
1"
High
7
3:20 - 3:40
1"
High
5
7:00 - 8:00
High
5
6:00 - 7:00
High
4
15:00 - 16:00 13:00 - 14:00
Low
5
15:00 - 16:00 13:00 - 14:00
High
5
5:00 - 6:00
High
5
4:00 - 7:00
English 33
2nd side
2:20 - 2:40
6:00 - 7:00
5:00 - 6:00
4:00 - 5:00
3:00 - 6:00
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