Haier HCW225RAES Use and Care Manual - Page 26

CONVECTION BROIL CHART FOOD AND THICKNESS Beef RACK POSITION OVEN TEMP TIME SIDE TIME SIDE °F (°C) 1 (Min.)* 2 (Min.)* Steak (1" or more) Medium rare 4 Medium 4 Well 4 Hamburgers (1" or more) Medium 4 Well 4 Poultry Chicken Quarters 4 Chicken Halves 3 Chicken Breasts 4 Pork Pork Chops (11/4" or more) 4 Sausage - fresh 4 450 (230) 450 (230) 450 (230) 550 (290) 550 (290) 10-12 15-17 16-18 9-11 11-13 450 (230) 450 (230) 450 (230) 18-20 25-27 14-16 450 (230) 450 (230) 13-15 4-6 10-12 13-15 13-15 5-8 8-10 13-15 15-18 10-14 12-14 3-5 The TEMP. and TIME in the chart above are for the 240 V setting. * Broiling and convection broiling times are approximate and may vary slightly. Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking. BROIL TIPS AND TECHNIQUES • Place rack in the required position needed before turning on the oven. • Use Broil mode with the oven door closed. • Preheat oven for 5 minutes before use. • Use the 2-piece broil pan. (Without using a 2-piece pan may have risk of fire with drip of the fat from the meat. NOTE: For best results use only the center 2/3 of the width of the broil pan. • Turn meats once halfway through the cooking time (see Broil Chart). 24