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49-2000877 Rev. 4 31
USING THE RANGE
CONVECTION BROILING
The Convection Broil modes are intended for searing and
crisping. Always broil with the oven door closed. Monitor
food closely while broiling. Use caution when broiling on
the upper rack positions as placing food closer to the broil
burner increases smoking, spattering and the possibility of
fats igniting.
Try broiling foods that you would normally grill. Adjust rack
positions to adjust the intensity of the heat to the food.
Place foods closer to the broil burner when a seared sur-
face and rare interior is desired. Thicker foods and foods
that need to be cooked through should be broiled on a
lower rack position or by using a lower broil setting.
The Convection Broil modes use the broil heater along with
air movement for improved searing and browning. Use
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you would like to have a seared surface and rare interior.
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or foods that you would liked cooked all the way through.
It is not necessary to preheat when using Convection Broil
modes; however, preheating for 5-10 minutes is recom-
mended for better searing results.
How to Set the Oven for Convection Broiling
To use this mode press the CONV BROIL option on the
main menu and scroll to the desired temperature and press
START/OFF to turn the oven on.
The oven will now begin to preheat. The temperature
display will begin at 100°F.
The preheat tune will sound when the oven is preheated
and food can be placed inside the oven.
Press oven display button START/OFF to turn oven OFF
when convection cooking is finished.
NOTE: Always broil with the door closed.
See the oven racks section for how to use, remove and
replace the racks.
NOTE: Broil can not be started if the temperature probe is
plugged in. Never leave your probe inside the oven during
a broil cycle.
Aluminum Foil
You can use aluminum foil to line the broiler pan and broiler
grid. However, you must mold the foil tightly to the grid and
cut slits in it just like the grid.
CONVECTION BROILING GUIDE
Due to the variety of of meats and cuts available, you may
select alternate rack positions based on personal preferences
of doneness and external searing. For optimal searing,
preheat oven for 5-10 minutes.
The size, weight, thickness, starting temperature and your
preference of doneness will affect broiling times. This guide is
based on meats at refrigerator temperature.
3
4
2
5
NOTE: In general, high-
er rack positions yield
darker external searing
and lower positions
yield more doneness.
TYPE OF FOOD SETTING
RECOMMENDED RACK
POSITION(S)LEFT OVEN
(48" models only)
RECOMMENDED RACK
POSITION(S)OVEN or
RIGHT OVEN
(48" models only)
Hamburgers HIGH 3 or 4 4 or 5
Steaks & Chops HIGH 3 or 4 4 or 5
Fish LOW RULQFKWKLFNRUOHVV
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Bone-in chicken
breasts, legs, thighs
LOW 2 2 or 3
Boneless chicken
breasts
LOW 2 2 or 3
Vegetables LOW 2 or 3 3 or 4
The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it
to only 140°F means some food poisoning organisms may survive.” (Source: Safe Food Book. Your
Kitchen Guide. USDA Rev. June 1985.)
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