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Use & Care Manual
ENGLISH
22
Convection Broil Tips and Techniques
x Place rack in the required position needed before turning on the oven.
x Use Convection Broil mode with the oven door closed.
x Do not preheat oven.
x Use the 2-piece broil pan.
x Turn meats once halfway through the cooking time (see convection broil chart).
Convection Broil Chart
CONVECTION CAVITY
FOOD AND
THICKNESS
RACK
POSITION
BROIL
SETTING °F (°C)
INTERNAL
TEMP. °F (°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Beef
Steak (1-½" or more)
Medium rare 4 450 (235) 145 (65) 9-12 8-10
Medium 4 450 (235) 160 (71) 11-13 10-12
Well 4 450 (235) 170 (77) 18-20 16-17
Hamburgers (more than 1")
Medium 4 550 (290) 160 (71) 8-11 5-7
Well 4 550 (290) 170 (77) 11-13 8-10
Poultry
Chicken Quarters 4 450 (235) 180 (82) 16-18 10-13
Chicken Halves 3 450 (235) 180 (82) 25-27 15-18
Chicken Breasts 4 450 (235) 170 (77) 13-15 9-13
Pork
Pork Chops (1¼" or more) 4 450 (235) 160 (71) 12-14 11-13
Sausage - fresh 4 450 (235) 160 (71) 4-6 3-5
* 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 .
DOUBLE CONVECTION CAVITY
FOOD AND
THICKNESS
RACK
POSITION
BROIL
SETTING °F (°C)
INTERNAL
TEMP. °F (°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Beef
Steak (1-½" or more)
Medium rare 4 450 (235) 145 (65) 11-13 10-12
Medium 4 450 (235) 160 (71) 15-17 13-15
Well 4 450 (235) 170 (77) 16-18 13-15
Hamburgers (more than 1")
Medium 4 550 (290) 160 (71) 9-11 5-8
Well 4 550 (290) 170 (77) 11-13 8-10
Poultry
Chicken Quarters 4 450 (235) 180 (82) 18-20 13-15
Chicken Halves 3 450 (235) 180 (82) 25-27 15-18
Chicken Breasts 4 450 (235) 170 (77) 14-16 10-14
Pork
Pork Chops (1¼" or more) 4 450 (235) 160 (71) 13-15 12-14
Sausage - fresh 4 450 (235) 160 (71) 4-6 3-5
* 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 .
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