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Convection Broil
Only the top heating elements will heat with FAN when this oven function is used.
1. Place food to be cooked on wire rack and choose the high rack position. Then
place the drop tray at a lower position than the wire rack.
2. Set the temperature knob to 450°F.
3. Set the function knob to
for convection broil.
4. Set the Timer between 5 and 15 minutes.
5. Turn food over midway through the prescribed cooking time.
• When using CONVECTION BROIL, preheat is not recommended.
• It is advisable to leave the door slightly ajar.
• Always allow at least one inch between the food and the heating elements.
Convection Broiling Guide
Food Temp °F Time M
Beef and pork chop 400°F 15-20
Hamburgers
400°F 15-20
Sausage
400°F 15-20
Fish fillets, steak 350°F 15-20
* The chart above is only a guideline for cooking temperature and time may vary according to
your recipe and preferences.
Rotisserie
Only the top heating elements will heat when this oven function is used.
1. Put the drip tray at lower rack position.
2. Always begin with a cold oven to prevent burn while inserting the rotisserie rod
into oven.
3. Follow the directions below to set the rotisserie with food:
Step 1: Tie the chicken wings and legs tightly with butcher’s twine to secure them
Step 2: Insert rotisserie rod into center of the chicken or meat.
Step 3: Place rotisserie forks on spit with forks inserted into the bottom side of the
chicken. Center meat lengthwise on rod. Tighten the screws on the
rotisserie forks after the chicken or meat is centered on the spit.
Step 4: Use rotisserie lift to insert the spit into the right side of the oven first, then
the left side and rest spit on the bracket. Place bake pan under meat.