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GettingtheMostOutofYourAppliance
• Whentopbrowningcasseroles,useonlymetalorglassceramicdishessuch
asCorningware®.
• Neveruseheat-proofglass(Pyrex®);theycan'ttoleratethehightemperature.
Table5:BroilingChart
Beef Steak (3/4"-1 ")
Medium Rare 5 high 145 5-7 4-6
Medium 5 high 160 6-8 5-7
Welt 5 high 170 7-9 6-8
Hamburgers (3/4"-1 ") - Well 4 high 160 7-9 8-10
Poultry Breast (bone in) 4 tow 170 21-23 18-20
Pork Pork chops (1") 4 high 160 6-8 4-6
Sausage - fresh 3 high 160 5-7 4-6
Ham slice (1/2") 5 high 160 2-4 2-3
Seafood Fish filets (314"-1") buttered 5 low Cook until 9-11 Do Not Turn
opaque and
flakes easily
Lamb Chops (1 ")
Medium rare 5 high 145 4-6 2-4
Medium 5 high 160 5-7 4-6
Well 5 high 170 6-8 5-7
Bread Garlic bread slices (1") 5 high N/A 2-4 Do Not Turn
a. Broiling times are approximate and may vary slightly, Times are based on cooking with a preheated broil
element.
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. Do not preheat more that 5 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 (some models).
• 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.
English 29
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