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BROILING CHART
It is not necessary to preheat the lower oven when broiling. The upper oven should be preheated for 5 minutes when broiling. Times are
guidelines only and may need to be adjusted for individual tastes. Most foods should be turned halfway through cooking time.
Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the "Positioning Racks and Bakeware"
section.
UPPER OVEN
FOOD
Steak
1" (2.5 cm) thick
medium
Ground meat patties
RACK COOK TIME
POSITION SETTING (minutes)
HI 22-28
4 oz (113 g), 3/4"(2.0 cm) thick
up to 12, well-done 1
up to 6, well-done 1
Pork chops
1" (2.5 cm) thick,
well-done
HI 18-22
HI 20-25
LOWER OVEN
RAC K
POSITION SETTING
COOK TIME
(minutes)
4 HI 15-19
4 HI 15-19
4 HI 15-19
1 HI 27-31 4 HI 22-27
Chicken
bone-in, skin-on breast pieces
well-done 1 LO 40-50 3 or 4 LO 20-24
Fish*
Filets, flaky 1 LO 8-12 4 LO 8-13
Steaks, 1" (2.5 cm) thick, flaky 1 LO 18-22 4 LO 10-16
*When broiling fish, spray broil pan with cooking oil. Do not turn fish filets.
For hamburgers that have rare interiors and seared exteriors, broil less time on one side.
During convection cooking, the fan provides increased hot air
circulation throughout the oven. The movement of heated air
around the food helps to speed up cooking by penetrating the
cooler outer surfaces.
• It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
• Keep heat loss to a minimum by only opening the oven door
when necessary.
• Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
• Test baked goods for doneness a few minutes before the
minimum cooking time with a method such as a toothpick.
• Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places, including the thickest part.
When roasting poultry and meat, use a broiler pan and grid. It
is not necessary to wait for the oven to preheat, unless
recommended in the recipe.
To order a broiler pan, see the "Assistance or Service"
section.
A. Broiler grid
B. Broiler pan
Convection Baking
Before convection cooking, position the rack(s) according to
the "Positioning Racks and Bakeware" section.
When using more than one rack, position bakeware/
cookware on the racks to allow movement of the fan
circulated air around the food. See the "Positioning Racks
and Bakeware" section.
Use Convect Bake for single or multiple rack baking. When
convection baking, reduce your recipe baking temperature by
25°F (15°C).
To Set Convect Bake:
1. Press CONVECTBAKE.
• If the oven is full, extra cooking time may be needed.
• For optimal cooking results, do not cover food.
"CONVECT BAKE" will scroll in the lower text area, and
"325°F (163°C) '' will be displayed.
"Set temp or" will scroll in the lower oven text area, followed
by "Push START."
2. Press the Temp/Time "+" or "-" pads until the desired
temperature is displayed.
16
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