Operating the Oven
Care and Maintenance
Self Help
Getting Familiar...
Broiling uses intense heat radiated from the upper ele-
Convection broil is similar to broil. It combines the in-
tense heat from the upper element with heat circulated
The convection broil mode is well suited for cooking
thicker, tender cuts of meat, poultry and fi sh. Convec-
tion Broil is typically not recommended for browning
breads, casseroles and other foods.
The benefi ts of Convection Broiling, in addition to the
benefi ts of standard broiling, include:
Faster cooking than standard Broiling.
Meats should be at least 1 1/2” thick.
Turn meats once halfway through the cooking time
(See Convection Broil Chart for examples).
Use the broil pan and grid included with your oven.
• Do not cover the broiler grid with foil. It is
designed to drain fats and oils away from the
cooking surface to prevent smoking and spattering.
CONVECTION BROIL WITH THE DOORCONVECTION BROIL
dnadooF
ssenkcihT
kcaR
noitisoP
liorB
gnitteS
lanretnI
.pmeT
)F°(
emiT
1ediS
*)nim(
emiT
2ediS
*)nim(
feeB
)"1-"4/3(kaetS
eraRmuideM
muideM
lleW
sregrubmaH
)"1-"4/3(
lleW
3
3
3
3
5
5
5
5
541
061
071
061
7-5
8-6
01-8
9-7
6-4
7-5
9-7
7-5
yrtluoP
)ni-enob(tsaerB
hgihT
3
3
3
3
071
081
61-41
61-41
61-41
31-11
kroP
)"1(spohCkroP
hserf-egasuaS
)"2/1(ecilSmaH
3
3
3
5
5
5
061
061
061
9-7
7-5
5-3
7-5
5-3
6-4
doofaeS
"1,steliFhsiF
derettuB
3 4
kooC
litnu
euqapo
sekalf&
ylisae
krofhtiw
41-01 tonoD
nrut
bmaL
)"1(spohC
eraRmuideM
muideM
lleW
3
3
3
5
5
5
541
061
071
7-5
8-6
01-8
6-4
7-5
9-7
daerB
"1,daerBcilraG
secils
3 5
6-4
dnadooF
ssenkcihT
kcaR
noitisoP
liorB
gnitteS
-nretnI
la
.pmeT
)F°(
emiT
ediS
1
*)nim(
emiT
ediS
2
*)nim(
feeB
)eromro"½-1(kaetS
eraRmuideM
muideM
lleW
erom(sregrubmaH
)"1naht
lleW
2
2
2
3
054
054
054
055
541
061
071
061
41-21
71-51
02-81
31-11
31-11
51-31
71-61
01-8
yrtluoP
sretrauQnekcihC
stsaerBnekcihC
3
3
054
054
081
)hgiht(
071
51-31
61-41
21-01
41-21
kroP
ro"¼1(spohCkroP
)erom
hserf-egasuaS
2
3
054
054
061
061
41-21
6-4
51-31
5-3
*Broiling and convection broiling times are approximate and may
The broil mode is best suited to cooking thin, tender
cuts of meat (1” or less), poultry and fi sh. It can also
be used to brown breads and casseroles.
The benefi ts of Broiling include:
Fast and effi cient cooking.
Cooking without the addition of fats or liquids.
Browning as the food cooks.
• Steaks and chops should be at least 3/4” thick.
• Brush fi sh and poultry with butter or oil to prevent
• Use the broil pan and grid included with your oven.
• Do not cover the broiler grid with foil. It is
designed to drain fats and oils away from the
cooking surface to prevent smoking and spattering.
Turn meats once halfway through the recommend
ed cooking time (see broil chart for examples).
• When top browning casseroles, use only metal or
glass ceramic dishes such as Corningware®.
• Never use heat-proof glass (Pyrex®); it cannot
tolerate the high temperature.
Figure 10: Broil
Table 3: Broil Chart
Figure 11: Convection Broil
Table 4: Convection Broil Chart
