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BROILING CHART
For best results, follow the chart below. For diagram, see the
“Positioning Racks and Bakeware” section.
A temperature setting of 550°F (288°C) is recommended.
Times are guidelines only and may need to be adjusted for
individual foods and tastes. Preheat is not needed for broiling.
*Place up to 12 patties, equally spaced, on broiler grid.
An “o” after the rack position number indicates that the offset
rack should be used. An “f” indicates that the flat rack should be
used, and an “r” indicates that the roll-out rack should be used.
Convection
(on some models)
In a convection oven, the fan-circulated hot air distributes heat
more evenly than the natural movement of air in a standard
thermal oven. This movement of hot air helps maintain a
temperature throughout the oven, cooking foods more evenly,
while sealing in moisture.
Most foods, using Convect Baking modes, can be cooked by
lowering cooking temperatures 25°F (14°C). The cooking time
can be shortened by as much as 30 percent when using Convect
Roast, especially for large turkeys and roasts.
■ It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
■ Keep heat loss to a minimum by opening the oven door only
when necessary.
■ Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
■ Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.
Convect Bake
(on some models)
The convection element is hidden in the rear panel of the oven
cavity, and, assisted by the convection fan, provides balanced,
efficient heating.
Convection baking can be used for baking up to 2 racks of cakes
and up to 3 racks of food such as cookies. If the oven is full, extra
cooking time may be needed.
FOOD 27" Rack
Position
30" Rack
Position
COOK TIME
(in minutes)
Beef
Steak
1" to 1¹⁄₄" (2.5 cm to
3cm) thick
medium-rare
medium
well-done
3f
3f
3f
4f
4f
4f
10-17
12-19
15-24
Pork
Pork chops
1" (2.5 cm) thick
medium 3f 4f 16-24
Lamb
Lamb chops
1" (2.5 cm) thick
medium-rare
medium
3f
3f
4f
4f
10-12
11-13
Ground Meats
Ground beef, pork or
lamb patties*
³⁄₄" (2 cm) thick
well-done 3f 4f 15-18
Chicken
Chicken
bone-in pieces (2" to
2¹⁄₂" [5 cm to 6.3 cm])
boneless pieces (4 oz
[113 g])
2f
3f
2f
4f
20-40
12-15
Fish
Fish
¹₂" to ³⁄₄" (1.25 to 2 cm)
thick 3f 4f 6-15
A. Broil element
B. Convection element
C. Convection fan
D. Bake element
WARNING
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to follow these instructions can result in burns.
A
B
C
D