How to set the oven for convection broiling
Convection Broiling
Wall Oven
Oven Mode knob
Convection Broil is good for broiling fish or smaller cuts of meat. When set at Convection Broil, both top elements operate whenever heating.
If the meat has fat or gristle around the edge, cut vertical slashes through both about 2″ apart. If desired, the fat may be trimmed, leaving a layer about 1/8″ thick.
Place the meat or fish on the broiler pan and grid. Always use the grid so that any fat will drip into the broiler pan; otherwise the juices may become hot enough to catch on fire.
Position rack in oven.
Temperature knob
Close the door. Always broil with the door closed.
Close the door. Always broil with the door closed.
Turn the Oven Mode knob to
CONVECTION BROIL.
Turn the Temperature knob to LOW BROIL or HIGH Broil. The broiling temperature will be automatically set. LO or HI will appear in the display depending on the automatic broil temperature selected.
The oven and the oven interior lights will turn on immediately and stay on until the oven is turned off.
The convection fan will turn on (after a short delay).
When broiling is finished, turn the Oven Mode knob and the Temperature knob to OFF.
NOTE: A cooling fan will turn on to cool internal parts. This is normal, and the fan may continue to run even after the oven is turned off.
The broiler does not need to be preheated for most broiling. However, foods that cook quickly, such as thin strips of meat or fish, may require a short preheating period of
2 to 3 minutes to allow the food surface to brown in the same time the food takes to be cooked throughout.
Turn the food only once during broiling.
NOTE: Convection broil will not work if the temperature probe is plugged in. Never leave your probe inside the oven during a broil cycle.
Aluminum foil
You can use aluminum foil to line the broiler pan and broiler grid. However, you must mold the foil tightly to the grid and cut slits in it just like the grid.
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