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 WITH THE DOOR
Table 4: Convection Broil Chart
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
CLOSED
Food and
Rack
Thickness
Position
2
2
2
3
3
3
2
3
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.
Internal
Time
Broil
Temp
Side 1
Setting
(°F)
(min)*
450
145
12-14
450
160
15-17
450
170
18-20
550
160
11-13
450
180
13-15
(thigh)
450
170
14-16
450
160
12-14
450
160
4-6
Time
Side 2
(min)*
11-13
13-15
16-17
8-10
10-12
12-14
13-15
3-5
English •
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