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Convection Broil
Convection broil is similar to broil. It combines the in-
tense heat from the upper element with heat circulated
by the convection fan:
Figure 18: Convection Broil
The convection broil mode is well suited for cooking
thicker, tender cuts of meat, poultry and fi sh. Convec-
tion Broil is typically not recommended for browning
breads, casseroles and other foods.
The benefi ts of Convection Broiling, in addition to the
benefi ts of standard broiling, include:
•
Faster cooking than standard Broiling.
ALWAYS CONVECTION BROIL WITH THE DOOR
CONVECTION BROIL
CONVECTION BROIL
Table 4: Convection Broil Chart
Food and
Thickness
Beef
Steak (1-½" or more)
Medium Rare
Medium
Well
Hamburgers
(more than 1")
Well
Poultry
Chicken Quarters
Chicken Breasts
Pork
Pork Chops (1¼" or
more)
Sausage - fresh
*Broiling and convection broiling times are approximate and may vary slightly.
Oven Modes
For Best Results:
•
Do not preheat oven.
•
Meats should be at least 1 1/2" thick.
•
Turn meats once halfway through the cooking time
(See Convection Broil Chart for examples).
•
Use the broil pan and grid included with your oven.
•
Do not cover the broiler grid with foil. It is
designed to drain fats and oils away from the
cooking surface to prevent smoking and spattering.
•
Salt after cooking.
CLOSED
Internal
Rack
Broil
Temp
Position
Setting
(°F)
2
450
145
2
450
160
2
450
170
3
550
160
3
450
180
(thigh)
3
450
170
2
450
160
3
450
160
Time
Time
Side 1
Side 2
(min)*
(min)*
12-14
11-13
15-17
13-15
18-20
16-17
11-13
8-10
13-15
10-12
14-16
12-14
12-14
13-15
4-6
3-5
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