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English • 15
CONVECTION BROIL
BROIL
Broiling uses intense heat radiated from the upper
element:
Convection Broil is similar to Broil. It combines the
intense heat from the upper element with heat circulated
by the convection fan:
The Convection Broil mode is well suited for cooking
thicker, tender cuts of meat, poultry and fish. Convection
Broil is typically not recommended for browning breads,
casseroles and other foods.
The benefits of Convection Broiling, in addition to the
benefits of standard broiling, include:
• Faster cooking than standard Broiling
For Best Results:
• Preheat oven 3-4 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.
ALWAYS BROIL WITH THE DOOR CLOSED
ALWAYS CONVECTION BROIL WITH THE DOOR CLOSED
Note: The only heat setting for the Convection Broil setting is
High.
Convection Broil Chart
Broil Chart
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Broiling and Convection broiling times are approximate and
may vary slightly. Times are based on cooking with a
preheated broil element.
Oven Modes and Features
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®); they cannot
tolerate the high temperature.
Oven