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BROILING CHART
For best results, place food 3" (7.0 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
“Positioning Racks and Bakeware” section.
*Place up to 9 patties, equally spaced, on broiler grid.
Convection Cooking
(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 operates, along
with the fan, to provide an indirect source of heat in the oven
cavity.
If the oven door is opened during convection cooking or
preheating, the element(s) and fan will turn off immediately. Once
the door is closed, they will come 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.
■ 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 with aluminum
foil.
■ 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.
Convect Bake
(on some models)
Use Convect for single or multiple rack baking. When convection
baking, enter your normal baking temperature. The control will
automatically reduce the set oven temperature by 25°F (15°C)
(even though normal baking temperature is displayed).
To Set Convect Bake:
1. Press CONVECT BAKE.
“BAKE,” and the Fan icon will flash. “000” will flash in the
display.
2. Select the oven temperature.
Press AUTOSET 0 for 350°F (175°C) or the appropriate
number pads. Each additional press of the Autoset pad will
increase the temperature by 25°F (15°C).
The oven temperature can be set between 170°F and 550°F
(75°C and 288°C).
3. Press CONVECT BAKE again or wait 4 seconds.
“BAKE” will stop flashing. “100°” (35°C) or the actual oven
temperature if over 100°F (35°C) will display. The temperature
will rise in 5° increments until the preset temperature is
reached.
The Fan icon will start to rotate.
Allow the oven to preheat for 8 to 15 minutes.
When the set oven temperature is reached, one long beep will
sound. The set temperature will display.
To recall the set temperature during preheat, press CONVECT
BAKE.
4. Place food in the oven.
5. Press CANCEL when finished.
6. Remove food from the oven.
FOOD RACK
POSITION
APPROXIMATE
TIME (minutes)
Steak
1" (2.5 cm) thick
medium
well-done
4
4
15-20
18-24
Ground meat patties*
³⁄₄" (2 cm) thick
well-done 4 15-18
Pork chops
1" (2.5 cm) thick
well-done 4 22-26
Ham slice, precooked
¹₂" (1.25 cm) thick
warm 4 8-12
Bacon
well-done 4 6-10
Chicken
bone-in pieces
well-done 3 or 4
LO Broil
30-45
Fish Fillets
flaky
Fish Steaks
1" (2.5 cm) thick
flaky
4
4
8-12
10-15
A.Broiler grid
B.Broiler pan
A
B