Broil
BROIL Broil uses intense heat radiated from the upper element.
The Broil mode is best suited for 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 open.
The benefits of broiling include:
•Fast and efficient cooking.
•Cooking without the addition of fats or liquids.
Tips:
•Preheat oven for approximately 5 minutes.
•Steaks and chops should be at least ¾" thick.
•Brush fish and poultry with butter or oil to prevent sticking.
•Turn meats once during the recommended cooktime.
When top browning casseroles, use only metal or glass ceramic dishes such as Corningware®.
Use the broil feature to cook meats that require direct exposure to radiant heat for optimum browing results. When broiling always remember to arrange the oven racks while oven is still cool. Position the rack as suggested in the broil settings table.
Broil Oven Rack Position Table
Food | Rack Position |
|
|
|
|
Medium or | 7 |
hamburgers |
|
|
|
Fish, medium steaks & | 6 |
pork chops |
|
|
|
5 | |
chicken |
|
|
|
To set Broil
1.Arrange the oven rack while oven is still cool.
2.Press “BROIL”. " — — "will appear in display.
3.Press and hold the “+” or
4.For optimum browning, preheat broil element for
approximately 5 minutes before adding food.
5.Open the oven door to the broil stop position when broiling.
6.Broil on one side until food is browned. Turn and broil food on 2nd side.
7.When broiling is finished press “Clear/Off”.
Note: Always pull the oven rack out to the stop position before turning or removing the food.
CAUTION:
Should an oven fire occur, close the oven door and turn the oven OFF. If the fire continues, use a fire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive.
Convection (some models)
CONVECTION | Convection is similar to Bake. Heat |
| comes from the upper and lower |
| heating elements. The main |
| difference in convection baking is that |
| the heat is circulated throughout the |
| oven by the convection fan. |
Convection feature benefits
•Foods may cook up to 25 to 30% faster, saving time and energy.
•Multiple rack baking.
•No special pans or bakeware needed.
How Convecton works
Convection uses a fan to circulate the oven's heat uniformly and continuously around the oven. This improved heat distribution allows for fast, even cooking and browning results. It also gives better baking results when using two racks at the same time.
Heated air flows around the food from all sides, sealing in juices and flavors. Meats cooked with convection are juicier. Poultry is crisp on the outside while staying tender and moist on the inside. Breads and pastries brown more evenly. Most foods baked in a standard oven can be cooked faster and more evenly with Convection.
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