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BROILING CHART
It is necessary to preheat the upper or lower oven for 5 minutes when broiling. Times are guidelines only and may need to be adjusted
for individual tastes. Turn meat 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. For best results, use the broiler pan available for ordering in the
“Accessories” section.
*When broiling fish, spray broiler pan with cooking oil. Do not turn fish filets.
For hamburgers that have rare interiors and seared exteriors, use “Ground Meat Patties” in the Broiling Chart.
Convection Cooking - Lower Oven Only
During convection cooking, the fan provides increased hot air
circulation throughout the oven. The movement of heated air
around the food helps to speed up cooking by penetrating the
cooler outer surfaces.
■ 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 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.
■ 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
Use Convect Bake 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 until “CONVECT BAKE” is displayed
in the lower text area, and “325°F (163°C)” is displayed.
“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.
UPPER OVEN LOWER OVEN
FOOD
RACK
POSITION SETTING
COOK TIME
(minutes)
RACK
POSITION SETTING
COOK TIME
(minutes)
Steak
1" (2.5 cm) thick
medium
Upper oven broiling is possible, but for optimal
performance use the lower oven. 5 HI 9-15
Ground meat patties
4 oz (113 g), ³₄" (2.0 cm) thick
Upper oven broiling is possible, but for optimal
performance use the lower oven. 5 HI
Side 1: 2-3,
Side 2: 4-5
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