CONVECTION BROILING
Broiling is cooking food by intense heat. The metal shelf must be in place on the shelf supports when using convection broiling. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.
Step 1: If meat has fat or gristle around edge, cut vertical slashes through both about 2 inches apart. If desired, fat may be trimmed, leaving layer about 1/8 inch thick.
Step 2: Insert spatter shield onto drip pan. Always use spatter shield so fat drips into drip pan; otherwise juices may become hot enough to catch fire. You can use aluminum foil to line your drip pan and spatter shield. However, you must mold the foil tightly to the spatter shield and cut slits in it just like the spatter shield. Without the slits, the foil wilt prevent fat and meat juices from draining to the drip pan. The juices could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.
BR011. pad once for HI (450°F) and twice
[] Step 3: Touch Convection BROIL
A for LO (425°F).
Step 4: Touch START pad.
Step 5: When the preprogrammed temperature
is reached (preheating may take 25 to 30 minutes), the oven signals. Place the food on the broiler pan assembly.
Step 6: Open the door and
place the broiler pan on the shelf which is on the
shelf supports. "Hot" appears on display when door is opened.
NOTE: If the oven door remains closed, the oven will
hold the preprogrammed temperature for 1 hour and then shut off.
Step 7: Enter broiling time by touching number pads in sequence. For 25 minutes, touch 2, 5, 0 and 0.
Step 8: Touch the START pad.
Step 9: When broiling is completed, the oven signals and flashes "End." Oven, light and fan shut off.
Questions and Answers
Q. May I use aluminum foil to line the drip pan and spatter shield?
A. Yes, if you mold the foil thoroughly to the spatter shield and slit it to conform to the slots in the
shield. Without the slits, the foil will prevent fat and meat juices from draining to the drip pan. The juices could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.
Q. When broiling, is it necessary to always use the spatter shield in the pan?
A. Yes. Using the spatter shield suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the shield and stay cooler, thus preventing excessive spatter and smoking.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows
juices to escape. When broiling poultry or fish, brush each side often with butter.
Q. Why are my meats not turning out as brown as
they should?
A. In some areas, the power (voltage) to the oven may be low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan assembly with food in oven. Turn food only once during broiling.
Q. Do I need to grease my broiler spatter shield to prevent meat from sticking?
A.The spatter shield is designed to reflect broiler heat, thus keeping the surface cool enough to prevent meat sticking to the surface. However, spraying the shield lightly before cooking with a vegetable cooking spray will make cleanup easier.
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