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Convection Broil
(on some models)
During convection broiling, the broil elements will cycle on and off
in intervals to maintain oven temperature, while the fan constantly
circulates the hot air.
The temperature is preset at 450°F (232°C), but can be changed
to a different temperature. Cooking times will vary depending on
the rack position and temperature and may need to be adjusted.
If the oven door is opened during convection broiling, the broil
elements and fan will turn off immediately. They will come back
on once the door is closed.
To Convection Broil:
Before convection broiling, see “Broil Maxi/Econo” section for
general broiling guidelines. Position rack.
Allow the oven to preheat for 5 minutes. Position food on the
unheated grid on the broiler pan, then place it in the center of the
oven rack with the longest side parallel to the door.
Close the door.
1. Press CONVECT BROIL.
Press the number pads to enter a temperature other than
450°F (232°C). The convection broil range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START.
The set oven temperature will appear on the oven display
until oven is turned off.
3. Press LOWER OVEN OFF/CANCEL when finished cooking.
Convect Full Meal
(on some models)
Convect Full Meal lets you choose from 11 preset cooking
cycles. A single pad includes an oven setting, an oven
temperature, and a cook time or probe temperature. One pad is
changeable to allow you to set your own cycle and save it for
future use. Use the following chart as a guide.
■ All food should be at refrigerator or room temperature
before placing in the oven. These settings and times are
not for frozen foods.
■ Always check for doneness of meats and poultry with a
meat thermometer. Test other foods for doneness by
checking color and texture.
To Use:
Before using Convect Full Meal, place food in oven. If
temperature probe is required, insert probe into food and plug
probe into jack. See “Temperature Probe” section for diagram.
1. Press CONVECT FULL MEAL.
2. Press pad from chart.
For example, number pads 1 to 0 or CONVECT FULL MEAL.
Turkey*, Rack Positions 1 or 2
13 lbs and
under
(5.85 kg)
Over 13 lbs
(5.85 kg)
10-15
10-12
300°F (149°C)
300°F (149°C)
180°F (82°C)
180°F (82°C)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 lbs
(0.5-0.7 kg)
50-60 325°F (163°C) 180°F (82°C)
*Do not stuff poultry when convection roasting.
A.Broil heat
B.Convection fan
FOOD/RACK
POSITION
COOK TIME
(min. per
1 lb [454 g])
OVEN TEMP. INTERNAL
FOOD TEMP.
B
A
PAD/ OVEN
SETTING
OVEN
TEMP.
COOK
TIME or
PROBE
TEMP.
FOOD or MEAL
1
Convection
Bake
325°F
(163°C)
1 hr. Meat loaf, baked
potatoes, pineapple
upside down cake
2
Convection
Roast
325°F
(163°C)
1 hr. 30
min.
Turkey breast, stuffing
casserole, peach crisp
3
Convection
Roast
350°F
(177°C)
40 min. Stuffed pork chops,
baked winter squash,
bread pudding
4
Convection
Bake
375°F
(191°C)
45 min. Oven fried chicken
pieces, scalloped
potatoes, cherry pie
5
Convection
Bake
425°F
(218°C)
20 min. Baked salmon steaks,
roasted vegetable
wedges, biscuits
6
Convection
Roast
325°F
(163°C)
140°F
(60°C)
Beef, rare
7
Convection
Roast
325°F
(163°C)
155°F
(68°C)
Beef, medium
or pork
8
Convection
Roast
325°F
(163°C)
165°F
(74°C)
Beef, well-done
9
Convection
Roast
300°F
(149°C)
135°F
(56°C)
Pot roast
(3 lbs [1.4 kg]) with
vegetables
0
Convection
Bake
325°F
(163°C)
160°F
(71°C)
Casseroles