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32
20 - Convection Broil 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 4 550 (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.
Convection Broil Chart - 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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