Loading ...
Loading ...
Loading ...
22
Convection Broil (Grill) Tips and Techniques
• Place rack in the required position needed
before turning on the oven.·
• Use Convection Broil mode with the oven
door closed.·
• Do not preheat oven.
• Use the 2-piece broil pan.·
• 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 8-11 5-7
Well 4 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
* Broil and Convection Broil 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 9-11 5-8
Well 4 0 (2 0) 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
* Broil and Convection Broil 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 .
480 (250) 160 (71)
480 (250) 170 (77)
480 (250) 160 (71)
48 5
23
Broil (Grill) Tips and Techniques
• Place rack in the required position needed
before turning on the oven.·
• Use Broil mode with the oven door closed.
• Do not preheat oven.
• Use the 2-piece broil pan.
• Meats may be brushed with cooking oil or
butter to prevent sticking.
• Turn meats once halfway through the cooking
time (see Broil chart).
Grill Broil
FOOD AND
THICKNESS
RACK
POSITION
BROIL
SETTING
INTERNAL
TEMP. °F (°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Beef
Steak (3/4"-1")
Medium rare 5 5 145 (63) 5-7 4-6
Medium 5 5 160 (71) 6-8 5-7
Well 5 5 170 (77) 8-10 7-9
Hamburgers (3/4"-1")
Medium 4 5 160 (71) 8-11 6-9
Well 4 5 170 (77) 10-13 8-10
Poultry
Breast (bone-in) 4 4 170 (77) 10-12 8-10
Thigh (very well done) 4 3 180 (82) 28-30 13-15
Pork
Pork Chops (1") 5 5
160 (71)
7-9 5-7
Sausage - fresh 5 5
160 (71)
5-7 3-5
Ham Slice (½") 5 5
160 (71)
4-6 3-5
Seafood
Fish Filets, 1" 4 4 10-14
Buttered
Cook until
opaque & flakes
easily with fork
Do not turn
Lamb
Chops (1")
Medium Rare 5 5 145 (63) 5-7 4-6
Medium 5 5 160 (71) 6-8 4-6
Well 5 5 170 (77) 7-9 5-7
Bread
Garlic Bread, 1" slices 4 5 2-2,30
Garlic Bread, 1" slices 3 5 4-6
* 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 .
Use & Installation Manual
22
ENGLISH
23
Loading ...
Loading ...
Loading ...