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Oven Modes - Broil and Convection Roast
BROIL
Broiling uses intense heat radiated from the upper
element:
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:
• Preheat oven 3-4 minutes.
• 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 range.
• 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
recommended 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
*Broiling times are approximate and may vary slightly. Times are
based on cooking with a preheated broil element.
Broil Chart
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CONVECTION ROAST
Convection Roast uses heat from the bottom burner as
well as heat circulated by the convection fan:
The Convection Roast mode is well suited to preparing
tender cuts of meat and poultry.
The benefits of Convection Roasting, include:
• As much as 25% faster cooking than standard Roasting/
Baking
• Rich, golden browning
For Best Results:
• Use the same temperature as indicated in the recipe.
• Check doneness early as roasting time may decrease
by as much as 25%. Refer to Convection Roast Chart
for examples.
• Do not cover meat or use cooking bags.
• Use the broil pan and grid provided with the range for
roasting. A low-sided, uncovered pan can also be
used.
• Use the probe or a meat thermometer to determine the
internal temperature of the meat.
• If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the
browned area to prevent overbrowning.
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*Roasting times are approximate and may vary depending on the
shape of the meat.
**Stuffed turkey requires additional roasting time. The minimum safe
temperature for stuffing in poultry is 165°F.
Convection Roast Chart
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