OVEN COOKING
Convect Broil (select models)
For best results when broiling, use a pan designed for broiling. Oven door should be closed when broiling. Preheat- ing is not necessary.
To set Convect Broil:
1.Place the oven rack in the proper rack position. (See Broiling Chart, page 10.)
2. Press the Convect pad.
3.Select Broil.
4.Select HIGH Ð 550° F for high broil.
OR
Select LOW Ð 450° F for low broil.
¥The oven has a variable broil feature, which means that a lower broil temperature can be selected
5.Place food in the oven.
6.Close the oven door.
7. Press the CANCEL pad when broiling is done.
Broil
For best results when broiling, use a pan designed for broiling. For additional broiling tips, see ÒCooking Made SimpleÓ booklet.
To set Broil:
1.Place the oven rack in the proper rack position (see Broiling Chart on page 10).
2.Place food in the oven.
3.Press the Broil pad.
4.Select HIGH Ð 550° F for high broil.
OR
Select LOW Ð 450° F for low broil.
¥The oven has a variable broil feature which means that a lower broil temperature can be selected
5.Close the oven door.
6. Press the CANCEL pad when broiling is done.
Broil Notes:
¥See Broiling Chart, page 10, for foods and broiling times.
¥If more than 30 seconds elapse between pressing the Broil pad, Quickset pads, or number pads, the oven will not be set and the display will return to the previous display.
¥ÒHighÓ is used for most broiling. Use a lower broil temperature when broiling longer cooking foods. The lower temperature allows food to cook to the well done stage without excessive browning.
¥Expect broil times to increase and browning to be slightly lighter if the appliance is installed on a 208 volt circuit.
¥Food should be turned halfway through broiling time.
¥Broil times may be longer when lower broiling tempera- tures are selected.
¥Convect broiling is generally faster than conventional broiling. Check for doneness at the minimum recom- mended time.
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