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BROILING CHART
It is not necessary to preheat oven(s) when broiling. Times are guidelines only and may need to be adjusted for individual tastes. Most
foods should be turned halfway through cooking time. Recommended rack positions are numbered from the bottom (1) to the top (5).
For diagram, see the “Positioning Racks and Bakeware” section.
*When broiling fish, spray broil pan with cooking oil. Do not turn fish filets.
For hamburgers that have rare interiors and seared exteriors, broil less time on one side.
Convection Cooking - Lower Oven Only
(on some models)
During convection cooking, the fan provides increased hot air
circulation continuously and more consistently throughout the
oven. The movement of heated air around the food helps to
speed up cooking by penetrating the cooler outer surfaces. Food
cooks more evenly, browning and crisping outer surfaces while
sealing moisture inside.
During the Convect function, the ring element (on some models),
bake and broil elements, and the fan operate to heat the oven
cavity. If the oven door is opened during convection cooking or
preheating, the fan turns off immediately and the element(s) will
turn off after 30 seconds. Once the door is closed, the element(s)
will turn back on.
■ It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
■ Keep heat loss to a minimum by only opening the oven door
when necessary.
■ Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
■ Test baked goods for doneness a few minutes before the
minimum cooking time with a method such as a toothpick.
■ Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places, including the thickest part.
■ Before convection cooking, position the rack(s) according to
the “Positioning Racks and Bakeware” section.
■ When using more than one rack, position bakeware/
cookware on the racks to allow movement of the fan
circulated air around the food. See the “Positioning Racks
and Bakeware” section.
■ If the oven is full, extra cooking time may be needed.
■ For optimal cooking results, do not cover food.
■ When roasting poultry and meat, use a broiler pan and grid. It
is not necessary to wait for the oven to preheat, unless
recommended in the recipe.
To order a broiler pan, see the “Assistance or Service”
section.
Convection Baking (on some models)
Use Convect for single or multiple rack baking. When convection
baking, reduce your recipe baking temperature by 25°F (15°C).
To Set Convect Bake:
1. Press CONVECT BAKE.
“CONVECT BAKE” will scroll in the lower text area, and 325°F
(163°C) will be displayed.
After 3 seconds, “Set temp or” will scroll in the lower oven
text area, followed by “Push START.”
2. Press the Temp/Time “+” or “-” pads until the desired
temperature is displayed.
3. Press START to begin preheating oven.
“CONVECT BAKE” will scroll in the lower oven text area and
“Rapid Preheating for single rack Press start to preheat for
multi-rack” will scroll in the lower oven text area until the set
temperature is reached.
UPPER OVEN LOWER OVEN
FOOD
RACK
POSITION SETTING
COOK TIME
(minutes)
RACK
POSITION SETTING
COOK TIME
(minutes)
Steak
1" (2.5 cm) thick
medium 1 HI 22-28 4 HI 15-19
Ground meat patties
4 oz (113 g), ³₄" (2.0 cm) thick
up to 12, well-done
up to 6, well done
1
1
HI
HI
18-22
20-25
4
4
HI
HI
15-19
15-19
Pork chops
1" (2.5 cm) thick,
well-done 1 HI 27-31 4 HI 22-27
Chicken
bone-in, skin-on breast pieces
well-done 1 LO 40-50 3 or 4 LO 20-24
Fish*
Filets, flaky
Steaks, 1" (2.5 cm) thick, flaky
1
1
LO
LO
8-12
18-22
4
4
LO
LO
8-13
10-16
A.Broiler grid
B.Broiler pan
A
B