SETTING OVEN CONTROLS
Setting Convection BROIL
Use this mode for thicker cuts of meat, fish and poultry.
The Convection Broiling gently browns the exterior and seals in the juices. Convection broiling uses the broil element and a fan to circulate the oven’s heat evenly and continuously within the oven. The oven can be programmed for Convection Broiling at any temperature between 300°F to 550°F with a default temperature of 550°F.
Convection Broiling Tips:
•For optimum browning, preheat the broil element for 5 minutes.
•Broil one side until the food is browned; turn and cook on the second side. Season and serve.
•Always pull the rack out to the “stop” position before turning or removing food.
•Always use a broiler pan and its grid when broiling
(available by mail order). It allows the dripping grease to be kept away from the high heat of the broil element.
•DO NOT use the broil pan without the insert (available by mail order). DO NOT cover the broil pan insert with foil. The exposed grease could catch fire.
•If using a Searing Grill (available by mail order), preheat the grill for 5 to 10 minutes before placing your meat.
•Convection broiling is generally faster than conventional broiling. Check for doneness at the minimum recommended time.
WARNING
Should an oven fire occur, leave the oven door closed and turn off the oven. If the fire continues, throw baking soda on the fire or use a fire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive and water can cause a grease fire to spread and cause personal injury.
To set a Convection Broil Temperature of 500°F:
1.Arrange oven racks.
2.Press CONVECT; “350” will be displayed; “CONVECT” and “BAKE” will flash.
3.Press CONVECT again; “350” will be displayed; “CONVECT” and “ROAST” will flash.
4.Press CONVECT again; “550” will be displayed; “CONVECT” and “BROIL” will flash.
5.Enter the desired roasting temperature using the number pads 5 0 0.
6.Press START; “550”, “CONVECT”, “BROIL” and the fan icon will be displayed.
7.After 5 minutes of preheat, place food in the oven.
NOTE
Pressing CANCEL will stop the feature at any time.
Accessories available via the enclosed brochure:
Broiler | Searing | |
Insert | ||
Grill | ||
| ||
Broiler | Broiler Pan | |
Pan | & Insert | |
Figure 1 | Figure 2 |
CAUTION
Always use this cooking mode with the oven door closed or the convection fan will not turn on.
| Electric Oven Convection Broiling Table Recommendations |
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| Food Item | Rack | Temperature |
| Cook Time | Doneness |
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| Position | Setting | 1st side | 2nd side |
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| Steak 1” thick | 3rd or 4th | 550° F | 6:00 | 4:00 | Rare |
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| 3rd or 4th | 550° F | 7:00 | 5:00 | Medium |
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| Pork Chops 3/4” thick | 3rd or 4th | 550° F | 8:00 | 6:00 | Well |
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| Chicken - Bone In | 3rd | 450° F | 20:00 | 10:00 | Well |
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| Chicken - Boneless | 3rd or 4th | 450° F | 8:00 | 6:00 | Well |
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| Fish | 3rd | 500° F | 13:00 | - | Well |
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| Shrimp | 3rd | 550° F | 5:00 | - | Well |
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| Hamburger 1” thick | 3rd or 4th | 550° F | 9:00 | 7:00 | Medium |
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| 3rd or 4th | 550° F | 10:00 | 8:00 | Well |
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