■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.
■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.
■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.
■After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.
Before broiling, position rack according to the Broiling Chart. Preheat broil for about 5 minutes. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door.
To Broil:
Before broiling, position rack according to the Broiling Chart.
1.Press BROIL.
2.“HIGH” and “LOW” will be displayed.
Use the Quickset pads to select HIGH (550°F/290°C) for normal broiling or LOW (450°F/230°C) for
OR
To select a broil temperature other than High or Low, enter the desired temperature (300°F/149°C to 550°F/288°C) using the number pads and press ENTER.
3.Press CANCEL when finished.
BROILING CHART
For best results, place food 3" (7.0 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.
FOOD | RACK | TOTAL | |
| POSITION | TIME | |
|
| MIN. | |
|
|
| |
Steak |
|
| |
1" (2.5 cm) thick |
|
| |
medium | 4 | ||
4 | |||
|
|
| |
Ground meat patties |
|
| |
½" (1.3 cm) thick |
|
| |
4 | |||
|
|
| |
Pork chops |
|
| |
1" (2.5 cm) thick |
|
| |
4 | |||
Boneless | 4 | ||
| |||
|
|
| |
Ham slice, precooked |
|
| |
1" (2.5 cm) thick |
|
| |
warm | 4 | ||
|
|
| |
Chicken |
| LOW broil | |
3 | |||
boneless, skinless breasts | 4 | ||
|
|
| |
Seafood |
|
| |
Fish Steaks |
|
| |
1" (2.5 cm) thick |
|
| |
flaky | 3 or 4 | ||
Lobster tails | 4 | ||
|
| ||
|
|
|
Convection Cooking
(on some models)
In a convection oven, the
Most foods can be cooked by lowering cooking temperatures 25°F to 50°F (14°C to 28°C), and cooking time can be shortened by as much as 30 percent, especially for large turkeys and roasts.
■It is important not to cover foods with lids or aluminum foil so that surface areas remain exposed to the circulating air, allowing browning and crisping.
■Keep heat loss to a minimum by opening the oven door only when necessary.
■Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food.
■Test baked goods for doneness a few minutes before the minimum cooking time with a method such as using a toothpick.
WARNING
Burn Hazard
Use an oven mitt to remove temperature probe. Do not touch broil element.
Failure to follow these instructions can result in burns.
■Use a meat thermometer or the temperature probe (on some models) to determine the doneness of meats and poultry.
Convect Bake
(on some models)
Convect Bake can be used to bake and cook foods on single or multiple racks. It is helpful to stagger items on the racks to allow a more even flow of heat. If the oven is full, extra cooking time may be needed.
When cooking an oven meal with several different types of foods, be sure to select recipes that require similar temperatures. Cookware should sit in the oven with at least 1" (2.5 cm) of space between the cookware and the sides of the oven.
Allow the range to preheat before placing food in the oven.
During convection baking preheat, the broil burners and the bake burner all heat the oven cavity. After preheat, the convection burner will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection baking or preheating, the convection burner and fan will turn off immediately. They will come back on once the door is closed.
■Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.
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