Operation
Broiling
CONV BROIL (Convection Broil)
The top element operates at full power. This function is exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since the airflow also reduces peak temperatures on the food. Use this setting for broiling thick cuts of meats.
HI BROIL
Heat radiates from both broil elements, located in the top of the oven cavity, at
full power. The distance between the foods and the broil elements
determines broiling speed. For fast broiling, food may be as close as 2
inches (5 cm) to the broil element or on the top rack. Fast broiling is best for
meats where rare to medium doneness is desired. Use this setting for broiling small and average cuts of meat.
MED BROIL
Inner and outer broil elements pulse on and off to produce less heat for slow broiling. Allow about 4 inches (10 cm) between the top surface of the food and the broil element. Slow broiling is best for chicken and ham in order to broil food without
Broiling
LOW BROIL
This mode uses only a fraction of the available power to the inner broil element for delicate
Broiling Instructions
Broiling is a
Conventional broiling (LOW, MED or HI BROIL) is most successful for cuts of meat
To Use Broil or Convection Broil
1.Arrange the oven rack in the desired position before turning broiler on.
2.Center the food on cold broiler pan. Place broiler pan in oven.
3.Set the oven function selector to desired broiling function and the temperature control knob to “BROIL”.
4.Close the door. There is not a detent to hold the door in the open broil stop position. With
A
Operation
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