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EN
23
15 - 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. (This mean, “PREHEAT” indication is automatically appear when the Convection Broil mode is selected, but
place food inside the oven before selecting the Cooking mode)
• Use the 2-piece broil pan. (Without 2 Pans may have risk of fire with drip of the fat from the meats.)
• Turn meats once halfway through the cooking time (see Convection Broil Chart).
Convection Broil Chart
FOOD AND THICKNESS RACK POSITION OVEN TEMP.
°F ( °C)
TIME SIDE 1
(Min.)*
TIME SIDE 2
(Min.)*
Beef
Steak (1” or more)
Medium rare
Medium
Well
Hamburgers (1” or more)
Medium
Well
4
4
4
4
4
450 (230)
450 (230)
450 (230)
550 (290)
550 (290)
10-12
15-17
16-18
9-11
11-13
10-12
13-15
13-15
5-8
8-10
Poultry
Chicken Quarters
Chicken Halves
Chicken Breasts
4
3
4
450 (230)
450 (230)
450 (230)
18-20
25-27
14-16
13-15
15-18
10-14
Pork
Pork Chops (1-1/4” or more)
Sausage - fresh
4
4
450 (230)
450 (230)
13-15
4-6
12-14
3-5
The TEMP. and TIME in the chart above are for the 240 V setting.
* 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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