Getting the Most Out of Your Appliance
English 29
Broil
Broiling uses intense heat radiated from the
upper element. The Broil mode is best suited to
cooking thin, tender cuts of meat (1” or less),
poultry and fish. It can also be used to brown
breads and casseroles. Always broil with the
door closed.
The benefits of Broiling include:
•
Fast and efficient cooking
•
Cooking without the addition of fats or liquids
•
Browning as the food cooks
For Best Results:
•
Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
•
Steaks and Chops should be at least 3/4” thick
•
Brush fish and poultry with butter or oil to prevent sticking
•
Use the broil pan and grid included with your range
•
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 recommended 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®); they can’t tolerate the high tempera-
ture.
Breads
Yeast bread, loaf, 9x5
Yeast rolls
Quick bread, loaf, 8x4
Biscuits
Muffins
2
3
2
3
3
400
400-425
375-400
400-425
450
18-22
12-15
45-55
11-15
15-19
Pizza
Frozen
Fresh
3
3
425-475
450-475
23-26
12-15
a. This temperature must be manually reduced by 25° F if the Automatic Convection Conversion
feature has been turned off.
b. This chart is a guide. Actual times depend on the mixes or recipes baked. Follow recipe or
package directions.
Table 4: Convection Baking Chart
Food
Item
Rack
Position
Temp. (
o
F)
(preheated oven)
a
Convection Bake Time
(min.)
b
Table 5: Broiling Chart
Food
Item / Thickness
Rack
Position
Broil
Setting
Internal
Temp. (
o
F)
Time Side 1
(min.)
a
Time Side 2
(min.)
Beef
Steak (3/4”-1”)
Medium Rare
Medium
Well
Hamburgers (3/4”-1”) - Well
5
5
5
4
high
high
high
high
145
160
170
160
5-7
6-8
7-9
7-9
4-6
5-7
6-8
8-10
Poultry
Breast (bone in)
4
low
170
21-23
18-20
