Loading ...
Loading ...
Loading ...
Operation - Oven
English 23
Convection Broil
(some models)
Convection Broil is similar to Broil. It combines
intense heat from the upper element with heat
circulated by a convection fan. The Convection
Broil mode is well suited for cooking thick, tender
cuts of meat, poultry and fish. Convection Broil is
typically not recommended for browning breads,
casseroles and other foods.
Always convection broil with the door closed. In
addition to the benefits of standard broiling, convection broiling is faster than stan-
dard Broiling.
Note: The only heat setting for the Convection Broil mode is High.
For Best Results:
• Preheat oven 3-4 minutes.
• 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 range.
• 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.
Table 5: Broiling Chart
Food Item / Thickness
Rack
Position
Broil
Setting
Internal
Temp. (
o
F)
Time Side 1
(min)
Time Side 2
(min)
Beef
Steak (3/4” - 1”)
Medium Rare
Medium
Well
Hamburgers (3/4” - 1”) - Well
5
5
5
4
high
high
high
high
145
160
170
160
7-8
8-9
9-11
12-15
6-7
6-9
7-10
7-8
Poultry Breast (bone in) 4 low 170 18-210 18-19
Pork
Pork chops (1”)
Sausage - fresh
Ham slice (1/2”)
4
3
5
high
high
high
160
160
160
9-10
8-10
3-4
8-9
7-9
2-3
Seafood
Fish filets (1”) buttered 4 low Cook until
opaque and
flakes easily
6-7 Do Not Turn
Lamb
Chops (1”)
Medium rare
Medium
Well
5
5
5
high
high
high
145
160
170
5-7
8-9
9-11
6-7
6-8
8-9
Bread Garlic bread (1”) slices 5 high 2-4
Loading ...
Loading ...
Loading ...