Familiar...

Oven Modes

Broil

Convection Broil

Broiling uses intense heat radiated from the upper ele-

Convection broil is similar to broil. It combines the in-

ment

tense heat from the upper element with heat circulated

 

by the convection fan

Self Help Care and Maintenance Operating the Oven Getting

Figure 10: Broil

The broil mode is best suited to cooking thin, tender cuts of meat (1” or less), poultry and fish. It can also be used to brown breads and casseroles.

The benefits of Broiling include Fast and efficient cooking.

Cooking without the addition of fats or liquids. Browning as the food cooks.

For Best Results

•Do not preheat oven.

•Steaks and chops should be at least 3/4” thick.

•Brush fish and poultry with butter or oil to prevent sticking.

•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.

Turn meats once halfway through the recommend ed cooking time (see broil chart for examples).

•When top browning casseroles, use only metal or glass ceramic dishes such as Corningware®.

•Never use heat-proof glass (Pyrex®); it cannot tolerate the high temperature.

ALWAYS BROIL WITH THE DOOR CLOSED

Table 3: Broil Chart

Food and

Rack

Broil

Internal

Time

Time

Temp.

Side 1

Side 2

Thickness

Position

Setting

(°F)

(min)*

(min)*

 

 

 

 

 

 

 

 

 

Beef

 

 

 

 

 

Steak (3/4" - 1 ")

 

 

 

 

 

Medium Rare

3

5

145

5-7

4-6

Medium

3

5

160

6-8

5-7

Well

3

5

170

8-10

7-9

Hamburgers

 

 

 

 

 

(3/4" - 1")

 

 

 

 

 

Well

3

5

160

7-9

5-7

Poultry

 

 

 

 

 

Breast (bone-in)

3

3

170

14-16

14-16

Thigh

3

3

180

14-16

11-13

Pork

 

 

 

 

 

Pork Chops (1")

3

5

160

7-9

5-7

Sausage - fresh

3

5

160

5-7

3-5

Ham Slice (1/2")

3

5

160

3-5

4-6

Seafood

3

4

Cook

 

 

Fish Filets, 1"

until

10-14

Do not

Buttered

 

 

opaque

 

turn

 

 

 

& flakes

 

 

 

 

 

easily

 

 

 

 

 

with fork

 

 

Lamb

 

 

 

 

 

Chops (1")

 

 

 

 

 

Medium Rare

3

5

145

5-7

4-6

Medium

3

5

160

6-8

5-7

Well

3

5

170

8-10

7-9

Bread

 

 

 

 

 

Garlic Bread, 1"

3

5

 

4-6

 

slices

 

 

 

 

 

Figure 11: Convection Broil

The convection broil mode is well suited for cooking thicker, tender cuts of meat, poultry and fish. Convection Broil is typically not recommended for browning breads, casseroles and other foods.

The benefits of Convection Broiling, in addition to the benefits 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 CLOSED

Table 4: Convection Broil Chart

 

 

 

Intern-

Time

Time

Food and

Rack

Broil

al

Side

Side

Thickness

Position

Setting

Temp.

1

2

 

 

 

(°F)

(min)*

(min)*

 

 

 

 

 

 

Beef

 

 

 

 

 

Steak (1-½" or more)

 

 

 

 

 

Medium Rare

2

450

145

12-14 11-13

Medium

2

450

160

15-17 13-15

Well

2

450

170

18-20

16-17

Hamburgers (more

 

 

 

 

 

than 1")

 

 

 

 

 

Well

3

550

160

11-13

8-10

Poultry

 

 

 

 

 

Chicken Quarters

3

450

180

13-15

10-12

 

 

 

(thigh)

 

 

Chicken Breasts

3

450

170

14-16

12-14

Pork

 

 

 

 

 

Pork Chops (1¼ " or

2

450

160

12-14

13-15

more)

 

 

 

 

 

Sausage - fresh

3

450

160

4-6

3-5

*Broiling and convection broiling times are approximate and may vary slightly.

10 • English