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Convection Broil
Convection Broil mode is well suited for cooking thick, tender cuts of meat, poultry
and fish. Convection Broil is not recommended for browning breads, casseroles and
other foods. Always use convection broil with the door closed.
In addition to the benefits of standard broiling, convection broiling is faster.
Tips: • Preheat oven 3–4 minutes. Do not preheat for more than 5 minutes.
• Steaks and chops should be at least 1½" thick.
• Use the broil pan and grid included with your oven.
• Do not cover the broil grid with foil. It is designed to drain fats and oils away
from the cooking surface to prevent smoking and spattering.
• Turn meats once during the recommended cook time (see Convection Broil
Chart for examples).
• Never use heat-proof glass (Pyrex ®); it cannot tolerate the high temperature.
Convection Broil Chart
*Convection broiling times are approximate and may vary slightly. Times
are based on cooking with a preheated broil element.
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Convection Broil is similar to Broil. It combines intense heat
from the upper element with heat circulated by a convection fan.
Food Item
Rack
Pos.
Broil
Setting
Internal
Temp.
Time
side 1*
Time
side 2*
Beef
Steak, 1½" or more
Medium Rare
Medium
Well
Hamburger, 1" or more
Medium
3
3
3
4
550
550
550
550
145
160
170
160
10–12
13–15
15–17
11–14
8–10
11–13
13–15
8–11
Poultry
Chicken Breast, bone-in 3 450 170 18–22 17–20
Pork
Chops, 1¼" or more
Sausage, fresh
4
4
550
550
160
180
9–11
5–7
8–10
3–5