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Convection Broil
(some models)
Convection Broil is similar to Broil. It combines
intense heat from the upper element with heat
circulated by a convection fan. The Convection
Broil mode is well suited for cooking thick, tender
cuts of meat, poultry and fish. Convection Broil is
typically not recommended for browning breads,
casseroles and other foods.
Always convection broil with the door closed. In
addition to the benefits of standard broiling, convection broiling is faster than stan-
dard Broiling.
Note: The only heat setting for the Convection Broil mode is High.
For Best Results:
• Preheat oven 3-4 minutes. Do not preheat more that 5 minutes.
• 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 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.
• Salt after cooking.
Lamb Chops (1”)
Medium rare
Medium
Well
5
5
5
high
high
high
145
160
170
4-6
5-7
6-8
2-4
4-6
5-7
Bread Garlic bread slices (1”) 5 high N/A 2-4 Do Not Turn
a. Broiling times are approximate and may vary slightly, Times are based on cooking with a preheated broil
element.
Table 5: Broiling Chart
Food Item / Thickness
Rack
Position
Broil
Setting
Internal
Temp. (
o
F)
Time Side 1
(min.)
a
Time Side 2
(min.)
a