Information
About the time features.
Safety
Operating Instructions
Tips
CONVECTION
BROIL
EXPRESS COOK
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0
DISPLAY ON/OFF
START
PAUSE
Convection
Convection Broil
Broiling is cooking by intense top heat. The metal shelf must be in place on the shelf supports when convection broiling. Most fish and tender cuts of meat can be broiled.
| Press Convection BROIL |
1 | |
| or twice for Low (425°F.). |
| To preheat, press START. |
2 | |
| When the temperature is reached, the oven signals. |
3 | |
| Place the food on the broiler pan and place it on the |
| oven shelf. If the oven door remains closed, the |
| oven will hold the temperature for 30 minutes and |
| then shut off. |
| Enter the desired broiling time. |
4 | |
| Press START. |
5 |
If you do not want to preheat, skip steps 2 and 3.
Cooking Tips
Troubleshooting
Customer Service
■If meat has fat or gristle around the edge, cut vertical slashes through both about 2 inches apart. If desired, fat may be trimmed, leaving a layer about 1/8 inch thick. This will help keep spattering and smoking to a minimum.
■When using the broiler pan, be sure to use the spatter shield; otherwise, meat juices may become hot enough to catch fire.
■If you use aluminum foil to line the drip pan or spatter shield, you must mold the foil tightly to it. Cut slits in the spatter shield so fat and meat juices drain into the drip pan.
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