How to set the oven for convection broiling
Convection Broiling
Wall Oven
Mode Selector Knob | Temperature Control Knob | Oven Control Knob |
Single oven controls shown.
Convection Broil is good for broiling fish or smaller cuts of meat. The door must be closed when Convection Broiling. When set on Convection Broil, both top elements operate whenever heating. (Fan operates.)
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.
Use caution when reaching into the oven during broiling, as areas above the door may be hot.
Turn the Oven Control Knob to OFF when convection cooking is finished.
The OVEN ON light and the oven interior lights turn on and remain on until the Oven Control Knob has been turned to OFF.
Place the meat or fish on the broiler grid in the broiler pan. 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.
Turn the Mode Selector Knob to NORMAL.
Using the Temperature Control Knob, set the desired temperature, up to 500°F. Most broiling is done at temperatures above 400°F.
Turn the Oven Control Knob to
CONVECTION BROIL.
Turn the food only once during broiling. Check the food for doneness at the minimum time on the recipe. Cook longer if necessary.
The HEATING light will come on and stay on until the oven temperature reaches the
NOTE:
•You will hear a convection fan while cooking with this feature.
•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.
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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