11
BROILING CHART
For best results, follow the chart below. For diagram, see the
“Positioning Racks and Bakeware” section.
A temperature setting of 550°F (288°C) is recommended for most
foods. Fish fillets and bone-in chicken pieces are best using
450°F (232°C)
Times are guidelines only and may need to be adjusted for
individual foods and tastes. Preheat is not needed for broiling.
*Place up to 12 patties, equally spaced, on broiler grid.
For beef to have a well seared exterior and rare interior, use
rack 6. Side 1 should cook for approximately 3-4 minutes. Side
2 should cook for approximately 4-5 minutes.
Expect a moderate degree of smoke when broiling.
Convection Cooking - Upper Oven Only
(on some models)
During convection cooking, the fan provides hot air circulation
throughout the oven. The movement of heated air around the
food can help 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, 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.
NOTE: The convection fan may run in non-convection cycles
during preheat.
■
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.
FOOD
Rack
Position
COOK TIME
(in minutes)
Beef
Steak 1" to 1
¹⁄₄
"
(2.5 cm to 3 cm) thick
medium-rare
medium
well-done
5
5
5
10-17
12-19
15-24
Pork
Pork chops 1" (2.5 cm) thick
medium
5
16-24
Lamb
Lamb chop 1" (2.5 cm) thick
medium-rare
medium
5
5
10-12
11-13
Ground Meats
Ground beef, pork or lamb
patties*
³⁄₄
" (2 cm) thick
well-done
5
15-18
Chicken
Chicken bone-in pieces
(2" to 2
¹⁄₂
" [5 cm to 6.3 cm])
boneless pieces (4 oz [113 g])
4
5
20-45
12-15
Fish
Fish
¹₂
" to
³⁄₄
" (1.25 to 2 cm)
thick steak
3 or 4
6-18
Filet
4
5-12
A. Broiler grid
B. Broiler pan
A
B
