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BROIL / CONVECTION BROIL
The broil element operates on 4 different power levels.
The element is heated for the first 3 minutes at maximum power and then the power is reduced according to
different desired effects.
Level 1 produce a mild browning of the food surface
Level 4 produce an intense irradiated heat that cause a fast browning of food.
Select the power level according to the desired effect on food.
Select BROIL to brown food on the top side only. This mode requires turning food if browning is required on
both sides
Select CONVECTION BROILER to brown food slightly also on the bottom side. This mode is preferred for
browning food on both sides that is too delicate for turning such as fish. The degree of browning on each
side might be different
TIPS FOR BEST RESULTS – BROILING AND ROASTING
ADJUST TO DESIRE LEVEL OF ‘DONENESS’
FOOD SHELF
POSITION
COOKING MODE TEMPERATURE APPROXIMATE
COOKING TIME
SUGGESTIONS
Ground beef
patties, ½”
thick
6
Broiler
Convection Broiler
LEV 4 15 to 20 minutes
Broil until not
pink in center
T-Bone steak 6
Broiler
Convection Broiler
LEV 4 12 to 20 minutes
Broil until done to
desired level
Flank steak 6
Broiler
Convection Broiler
LEV 4 12 to 20 minutes
Broil until done to
desired level
Eye of round
roast
5
Bake
Convection bake
330°
20 to 25 min per
pound
Small roasts
require longer
time per pound;
reduce time
using Convection
Bake
Loin roast 5
Bake
Convection bake
330°
20 to 25 min per
pound
Cook until juices
are clear
Boneless
skinless
chicken
breasts
6
Broiler
Convection Broiler
LEV 3 20 to 25 minutes
Cook until juices
are clear
Chicken thighs 5
Broiler
Convection Broiler
LEV 3 25 to 30 minutes
Remove skin and
ook until juices
are clear
Half chicken 5
Broiler
Convection Broiler
LEV 4 30 to 45 minutes
Turn with tongs
and cook until
juices are clear
Roast chicken 4
Bake
Convection bake
350° 75 to 90 minutes
Reduce time
using Convection
Bake. Time may
vary if stuffed.
Turkey 4
Bake or
Convection bake
330°
20 to 25 min per
pound
Reduce time
using Convection
Bake. Time may
vary if stuffed.