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English • 13
Operating the Oven
Care and Maintenance
Self Help
Getting Familiar...
Care and Maintenance
Self Help
Self Help
Getting Familiar...
Getting Familiar...
Convection Broil
Convection broil is similar to broil. It combines the in-
tense heat from the upper element with heat circulated
by the convection fan:
The convection broil mode is well suited for cooking
thicker, tender cuts of meat, poultry and fi sh. Convec-
tion Broil is typically not recommended for browning
breads, casseroles and other foods.
The benefi ts of Convection Broiling, in addition to the
benefi ts of standard broiling, include:
Faster cooking than standard Broiling.
For Best Results:
Do not preheat oven.
Meats should be at least 1 1/2” thick.
Turn meats once halfway through the cooking time
(See Convection Broil Chart for examples).
Use the broil pan and grid included with your oven.
Do not cover the broiler grid with foil. It is
designed to drain fats and oils away from the
cooking surface to prevent smoking and spattering.
Salt after cooking.
ALWAYS
CONVECTION BROIL
WITH THE DOOR
CONVECTION BROIL
CONVECTION BROIL
CLOSED
*Broiling and convection broiling times are approximate and may vary slightly.
Figure 18: Convection Broil
Table 4: Convection Broil Chart
Oven Modes
Food and
Thickness
Rack
Position
Broil
Setting
Internal
Temp
(°F)
Time
Side 1
(min)*
Time
Side 2
(min)*
Bee
f
Steak (1-½” or more)
Medium Rare
Medium
Well
Hamburgers
(more than 1”)
Well
2
2
2
3
450
450
450
550
145
160
170
160
12-14
15-17
18-20
11-13
11-13
13-15
16-17
8-10
Pou
ltry
Chicken Quarters
Chicken Breasts
3
3
450
450
180
(thigh)
170
13-15
14-16
10-12
12-14
Por
k
Pork Chops (1¼” or
more)
Sausage - fresh
2
3
450
450
160
160
12-14
4-6
13-15
3-5
15


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