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Broil Chart
Convection Broil
English 29
Food Item
Beef
Steak, ¾" to 1"
Medium Rare
Medium
Well
Hamburger, ¾" to 1"
Medium
Poultry
Chicken Thighs
Pork
Pork Chops, 1"
Sausage - fresh
Ham Slice, ½"
Seafood
Fish Filets, ¾" to 1"
Buttered
Lamb
Chops, 1"
Medium Rare
Medium
Well
*Broiling times are approximate and may vary slightly. Times are based on
cooking with a preheated broil element.
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.
Tips: •
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.
Rack
Broil
Internal
Pos.
Setting
Temp.
6
3
145
5
3
160
5
3
170
6
3
160
3
1
180
4
2
160
4
3
180
5
3
160
3
1
145
4
3
145
4
3
160
4
3
170
Time
Time
side 1*
side 2*
5–7
4–6
8–9
5–7
10–11
7–9
5–8
4–6
14–15
12–13
8–10
8–9
3–5
2–4
4–5
3–4
Do not
11–15
turn
4–6
4–5
5–7
5–6
6–8
6–7
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