Oven Operations

Built-in Oven Care and Use Manual

Broil and Convection Broil Mode Operation

•Do not Preheat for Broil or Convection Broil.

•Broil with the door closed. The control panel will be damaged if door is open during broiling.

•Always use the broil pan packaged with your oven.

•Use Timer to signal when to turn food over.

•Use Broil when broiling meats, fish or poultry pieces up to 1-1/4” thick.

•Use Convection Broil when broiling meats or poultry over 1-1/4” thick.

To set the Broil and Convection Broil modes:

You Will See

 

1.For double ovens, select upper or lower oven.

2.Select BROIL or CONVECTION BROIL.

The temperature is automatically set at HI (550ºF).

Message scrolls in display.

Touch

550o

 

3: 29

 

BROIL

 

or

 

 

 

CONVECTION

UPPER

 

 

BROIL

 

 

 

 

 

 

Broil HI - Touch broil for other levels

then touch START

3. Touch BROIL or CONVECTION BROIL to

Touch

 

500

o

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

toggle from Broil High, Broil Medium and

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Broil Low temperature levels.

or

UPPER

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CONVECTION

 

 

 

 

 

 

 

 

 

 

 

Select desired level

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

Message scrolls in display.

 

 

 

Broil Medium selected (500 oF)

 

 

 

 

 

 

 

 

 

 

(or)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Broil Low selected (450 oF)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4. Select START.

Touch

 

500

o

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

START

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

UPPER

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5. To end this mode, select OVEN OFF.

Broil and Convection Broil Tips

•Place rack at the rack level needed before turn- ing on the oven.

•Start broiling with a cool oven and broiler pan.

•Brush fish and lean cuts of meat with vegetable oil before broiling to prevent sticking.

•Start fish with skin side up.

•Start poultry with skin side down.

•Turn food once halfway through the total cooking time. Thicker cuts of meat or poultry can be turned more often.

Utensils:

•Slotted top grid on broiler pan lets fat drip away from the upper heating element; this reduces spattering and smoking.

•When top browning casseroles or toasting bread, use only metal or glass-ceramic (Pyroceram®) such as Corningware bakeware.

•Never use heatproof glass (Pyrex®) or pottery; they cannot tolerate the high temperatures.

•Clean broil pan and grid after each use.

•Do not allow grease and fat to accumulate and remain in pan.

•Do not use other pans for broiling, such as cookie sheets, cake pans, half-sheet pans, jelly roll pans or disposable aluminum pans.

CAUTION!

When broiling, open the door carefully. There may be an accumulation of steam and smoke. Do not place the hot broiler pan on the open oven door.

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