Operating Your Oven - The Basics
Understanding the Various Oven Modes (cont.)
Your Oven's Three Broil Modes
•Broil
•Max Broil
•Convection Broil
warning
•Use the broil modes only with the oven door completely closed.
•To avoid damage to the meat probe, remove it from the oven when using either of the broil modes. If the meat probe is connected the broil modes will not start (an error signal to appear on the display).
Broiling is a quick, flavorful way to prepare many foods, including steaks, chicken, chops, hamburgers and fish.
Broil
Broil mode uses one of the broil elements. It is best for broiling smaller amounts of food.
Max Broil
Max Broil uses both broil elements. It is best for larger quantities of food to be broiled.
Convection Broil
Convection Broil uses a combination of the convection element and fan and a broil element. It is best for items that do not need to be flipped such as, thinner cuts of meat, fish and garlic bread.
Broiling Tips
•To reduce the chance of overcooking, use rack posi- tions 1 through 4. Results will vary based on the type of food being broiled and the rack position used.
•It is normal and necessary for some smoke to be present to give the food a broiled flavor.
•Setting the timer is recommended to time the broiling process.
•Always use a broiler pan and grill to provide drainage for excess fat and grease. Doing so will reduce spat- ter, smoke and
•Start with a room temperature broiler pan for even cooking.
•Use tongs or a spatula to turn and remove meats. Never pierce meat with a fork because the natural juices will escape.
•Broil food on the first side for a little more than half of the recommended time, then season and turn. Season the second side just before removing the food from the oven.
•To prevent sticking, lightly grease the broiler grill.
Excess grease will result in heavy smoke. For easier cleaning, remove the broiler pan and grill when removing the food.
Your Oven's Two Roast Modes
•Roast
•Convection Roast
Roast
Roast mode uses both the bake element and a broil element. It is best for half and whole
cooked hams, rack of veal, and rack of lamb. When braising in the oven, cover foods with foil if necessary.
Convection Roast
Convection Roast uses a combination of the convection element and fan, a broil element and the
bake element. It is best for rib roasts, turkeys, chickens, etc.
important
Modes that utilize convection tend to have cooking time that is about 25% shorter.
As with other convection modes, adjust and test cooking times for your recipes, especially those that are home- made. See the Pure Convection section on page 14 for additional guidelines.
Roasting Tips
•All baking modes can be used to roast in your oven. However, the Convection Roast mode is recommended to produce meats that are deliciously seared on the outside and succulently juicy on the inside, more quickly. Foods that are exceptional, when prepared in the Convection Roast mode, include: beef, pork, ham, lamb, turkey, chicken and cornish hens.
•Always roast meats fat side up in a shallow pan, using a roasting rack. Always use a pan that fits the size of the food being prepared. The broiler pan and grill that come with the oven, can be used in most cases. No basting is required when the fat side is up. Do not add water to the pan. It will cause a steamed effect.
•Poultry should be placed breast side up on a rack in a shallow pan that fits the size of the food. Again, the broiler pan and grill that come with the oven can be used. Brush poultry with melted butter, margarine or oil before and during roasting.
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