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CONVECTION BROIL TIPS
CONVECTION RROIL TIPS
Place rack in the required position needed before turning on the
oven.
•
Use Convection Broil mode with the oven door closed.
•
Use the grill rack and grease tray. (Without the grease tray there
may be a risk of fire with drip of the fat from the meat).
•
Turn meats once halfway through the cooking time (see
Convection Broil Chart).
FOOD and
THICKNESS
RACK
POSITION
OVEN TEMP
℉
(
℃
)
TIME SIDE 1
(Min)*
TIME SIDE 2
(Min)*
Beef
Steak (1” or more)
Medium rare
Medium
Well
Hamburgers (1” or more)
Medium
Well
4
4
4
4
4
450 (230)
450 (230)
450 (230)
485 (252)
485 (252)
10-12
15-17
16-18
9-11
11-13
10-12
13-15
13-15
5-8
8-10
Poultry
Chicken Quarters
Chicken Halves
Chicken Breasts
4
3
4
450 (230)
450 (230)
450 (230)
18-20
25-27
14-16
13-15
15-18
10-14
Pork
Pork Chops (11/4” or more)
Sausage - fresh
4
4
450 (230)
450 (230)
13-15
4-6
12-14
3-5
The
TEMP
and
TIME
in the chart above are for the 240V setting.
* Broiling and convection broiling times are approximate and may
vary slightly.
Cooking times are indicative and also depend on the thickness
and the starting temperature of the meat before cooking.
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