To Broil:
Before broiling, position rack according to the Broiling Chart.
When broiling, changing the temperature allows more precise control. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.
Position food on the grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.
Close the door.
1.From the Main menu, touch BROIL.
2.To change the preset temperature, enter the desired temperature using the numerical keys. The broil temperature can be set to between 300°F and 500°F (149°C and 260°C).
3.The oven defaults to Full broil. On 30" (76.2 cm) and 36" (91.4 cm) ovens only, touch CENTER if desired.
4.Once a cooking setup function is complete, the Start key will light up.
5.When settings are correct, touch START.
6.During the cooking cycle an Adjust Settings key appears on the lower right hand corner of the display. Touch ADJUST SETTINGS to change the desired temperature and/or Full/Center settings. Touch START to enter new settings.
7.Touch OFF when finished cooking.
BROILING CHART
For best results, place food more than 3" (7.0 cm) from the broil elements, rack position 3 is recommended. For diagram, see the “Positioning Racks and Bakeware” section.
A temperature setting of 500°F (260°C) is recommended for most food.
Times are guidelines only and may need to be adjusted for individual foods and tastes.
FOOD | COOK TIME |
| (in minutes) |
|
|
Beef |
|
|
|
Steak |
|
1" to 1¹⁄₄" (2.5 cm to 3 cm) thick |
|
medium | |
|
|
Pork |
|
|
|
Pork chops |
|
1" (2.5 cm) thick |
|
medium | |
|
|
Lamb |
|
|
|
Lamb chops |
|
1" (2.5 cm) thick |
|
medium | |
|
|
Ground Meats |
|
|
|
Ground beef, pork or lamb patties* |
|
³⁄₄" (2 cm) thick |
|
FOOD | COOK TIME |
| (in minutes) |
|
|
Chicken |
|
|
|
Chicken |
|
| |
(2" to 2¹⁄₂" [5 cm to 6.3 cm]) | |
boneless pieces (4 oz., [113 g]) | |
|
|
Fish |
|
|
|
Fish |
|
Fillets ¹₂ " to ³⁄₄" (1.25 to 2 cm) thick | |
Steaks 1" (2.5 cm) thick | |
|
|
*Place up to 12 patties, equally spaced, on broiler grid.
**A temperature setting of 450° (232°C) is recommended.
DualFanTrueConvection Cooking
Dual fan true convection cooking uses 2 fans
(18" [45.7 cm] ovens [on some models] have 1 fan) in the oven to circulate hot air continually. This distributes heat more evenly than the natural movement of air in a standard thermal oven. The movement of hot air helps maintain a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding crustier breads.
It is normal for the convection fan to cycle on and off during a cooking cycle.
Baked goods and casseroles can be cooked by lowering cooking temperatures 25°F (14°C). It is not necessary to reduce temperature when cooking meats and poultry. Cooking times for large turkeys and other poultry may be shorter when using the convection function.
■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 using a method such as 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 to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 places.
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