BROILING CHART
It is not necessary to preheat oven(s) 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.
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FOOD | POSITION | SETTING | (minutes) | POSITION | SETTING | (minutes) |
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Steak |
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1" (2.5 cm) thick |
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medium | 1 | HI | 4 | HI | ||
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Ground meat patties |
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4 oz (113 g), ³₄ " (2.0 cm) thick |
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up to 12, | 1 | HI | 4 | HI | ||
up to 6, well done | 1 | HI | 4 | HI | ||
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Pork chops |
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1" (2.5 cm) thick, |
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1 | HI | 4 | HI | |||
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Chicken |
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1 | LO | 3 or 4 | LO | |||
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Fish* |
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Filets, flaky | 1 | LO | 4 | LO | ||
Steaks, 1" (2.5 cm) thick, flaky | 1 | LO | 4 | LO |
*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.
Convection Cooking - Lower Oven Only
(on some models)
During convection cooking, the fan provides increased hot air circulation continuously and more consistently throughout the oven. The movement of heated air around the food helps to speed up cooking by penetrating the cooler outer surfaces. Food cooks more evenly, browning and crisping outer surfaces while sealing moisture inside.
During the Convect function, the ring element (on some models), bake and broil elements, and the fan operate to heat the oven cavity. If the oven door is opened during convection cooking or preheating, the fan turns off immediately and the element(s) will turn off after 30 seconds. Once the door is closed, the element(s) will turn back on.
■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.
■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.
■If the oven is full, extra cooking time may be needed.
■For optimal cooking results, do not cover food.
■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
B
A. Broiler grid
B. Broiler pan
Convection Baking (on some models)
Use Convect 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 CONVECT BAKE.
“CONVECT BAKE” will scroll in the lower text area, and 325°F (163°C) will be displayed.
After 3 seconds, “Set temp or” will scroll in the lower oven text area, followed by “Push START.”
2.Press the Temp/Time “+” or
3.Press START to begin preheating oven.
“CONVECT BAKE” will scroll in the lower oven text area and “Rapid Preheating for single rack Press start to preheat for
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