Convection Broil
Convection Broil is similar to Broil. It
7combines intense heat from the upper element with heat circulated by a convection fan.
The Convection Broil mode is well suited for cooking thick, tender cuts of meat, poultry and fish. Convection Broil is not recommended for browning breads, casseroles and other foods. Always use convection broil with the door closed.
In addition to the benefits of standard broiling, convection broiling is faster.
Tips:
•Preheat oven
•Steaks and chops should be at least 1 1/2" thick.
•Use a broil pan and grid, or a deep pan with a metal rack, for broiling.
•Do not cover the broil grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering.
•Turn meats once during the recommended cook time.
•Never use
•For Convection Broil times, refer to the Meat/Poultry Cooking Chart.
Proof Dough
In Proof Dough, the oven uses the
$lower element to maintain a low temperature to proof bread or other yeast doughs.
•No preheat is necessary.
•Proofing is the rising of yeast dough.
•The Proof Dough mode temperature range is 85 ºF to 125 ºF.
•The default temperature in the Proof Dough mode is 100 ºF.
•Loosely cover the bowl or pan and use any rack that accommodates the size of the container.
•Keep the oven door closed and use the oven light to check the rising of the dough.
Warm
In Warm, the upper and lower
%elements maintain a low temperature in the oven cavity in order to keep food at serving temperature.
•Use the Warm mode to keep cooked foods hot until ready to serve for up to one hour.
•Warm mode temperatures are 150 ºF to 225 ºF.
•The default temperature in the Warm mode is 170 ºF.
•Foods that must be kept moist should be covered with a lid or aluminum foil.
9CAUTION
When using Warm mode, follow these guidelines:
•Do not use the Warm mode to heat cold food.
•Be sure to maintain proper food temperature. The USDA recommends holding hot food at 140 ºF or warmer.
•DO NOT warm food longer than one hour.
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