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Convection Broil
Tips:
Convection Broil Chart
Convection Broil is similar to Broil. It combines intense heat
from the upper element with heat circulated by a convection fan.
Convection Broil mode is well suited for cooking thick, tender cuts of meat, poultry
and fish. Convection Broil is not recommended for browning breads, casseroles and
other foods. Always use convection broil with the door closed.
In addition to the benefits of standard broiling, convection broiling is faster.
• Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
• Steaks and chops should be at least 1½" thick.
• Use the broil pan and grid included with your oven.
• Do not cover the broil grid with foil. It is designed to drain fats and oils away
from the cooking surface to prevent smoking and spattering.
• Turn meats once during the recommended cook time (see Convection Broil
Chart for examples).
• Never use heat-proof glass (Pyrex ®); it cannot tolerate the high temperature.
Food Item
Beef
Steak, 1½" or more
Medium Rare
Medium
Well
Hamburger, 1" or more
Medium
Poultry
Chicken Breast, bone-in
Pork
Rack Broil Internal Time Time
Pos. Setting Temp. side 1" side 2*
3
3
3
55O
55O
55O
55O
45O
145
160
170
160
170
10-12
13-15
15-17
11-14
18-22
8-10
11-13
13-15
8-11
17-20
Chops, 1¼" or more 4 550 160 9-11 8-10
Sausage, fresh 4 550 180 5-7 3-5
*Convection broiling times are approximate and may vary slightly. Times
are based on cooking with a preheated broil element.
English 37
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