GE ARR-GR Benutzerhandbuch

21 

 

 

 
Whole, unstuffed, poultry such; as chicken and turkey should be placed on rack 1 
or 2 with the legs and cavity opening, pointing towards the back of the oven. 
 

When using broil, the rack position depends on the food, and the thickness of the 
meat.  Rack position one is at the bottom of the oven, and the positions number 
up as a ladder with six being at the top. 

    

•  The oven door remains closed during broil.  Opening the oven door 

turns the infra-red element off. When the door is closed the element re-
ignites in 4 seconds.  

•  Check your recipe or use our guide. Use a two-piece broil pan.  

•  Most broiling uses rack positions three or four counting from the bottom. 

•  Push in oven knob and turn to the broil setting, the blue indicator light will 

come on.  When the broiler is hot the light turns off. 

•  When inspecting the food, open the oven door no more than 2 inches. 

The burner turns off but will reignite in 4 seconds when the door is closed. 

•  For best results, broil small, flat cuts of meat such as steaks, hamburgers, 

chops or boneless chicken breasts. 

Food Traditional 

Setting 

Innovection 
Convection 
Setting 

Roast Time  
Min/lb. 

Internal 
Temperature 

Beef Rib 
Roast 

325°F 300°F 20-min./ 

lb 

25-min./ lb 
30- min. / lb. 

Rare-140°F 
Med.-155°F 
Well -170°F 

Beef Tri Tip 

325°F 

300°F 

30-min. / lb. 
 

Med.-155°F 
 

Lamb-leg 

325°F 300°F 30 

min./ 

lb 

Med-145°F 

Pork Loin 

325°F 

300°F 

35 min. / lb.  

Med-well 
170°F 

Chicken –
whole 

375°F 350°F 25 

min./lb. 

170°F 

breast 

175° thigh 

Stuffing 

   165°F 

Turkey 
unstuffed 

325°F 300°F 9-12 

min./lb. 

165°F 

breast 

175°F thigh