Select HI Broil (550°F/288°C) for normal broiling or LO Broil (450°F/232°C) for
After 4 seconds, the oven will start. “BROIL” and “HI” or “LO” will remain lit.
3.Press CANCEL when finished broiling.
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 | APPROXIMATE |
| POSITION | TIME (minutes) |
|
|
|
Steak |
|
|
1" (2.5 cm) thick |
|
|
medium | 4 | |
4 | ||
|
|
|
Ground meat patties* |
|
|
³⁄₄" (2 cm) thick |
|
|
4 | ||
|
|
|
Pork chops |
|
|
1" (2.5 cm) thick |
|
|
4 | ||
|
|
|
Ham slice, precooked |
|
|
¹₂ " (1.25 cm) thick |
|
|
warm | 4 | |
|
|
|
Bacon |
|
|
4 | ||
|
|
|
Chicken |
|
|
| LO Broil | |
3 or 4 | ||
|
|
|
Fish Fillets |
|
|
flaky | 4 | |
Fish Steaks |
|
|
1" (2.5 cm) thick |
|
|
flaky | 4 | |
|
|
|
*Place up to 9 patties, equally spaced, on broiler grid.
ConvectionCooking
(onsomemodels)
During convection cooking, the fan provides increased hot air circulation continuously and more consistently throughout the oven. The movement of heated air around the food helps to speed up cooking by penetrating the cooler outer surfaces. Food cooks more evenly, browning and crisping outer surfaces while sealing moisture inside.
During the Convect function, the ring element operates, along with the fan, to provide an indirect source of heat in the oven cavity.
If the oven door is opened during convection cooking or preheating, the element(s) and fan will turn off immediately. Once the door is closed, they will come back on.
■It is important not to cover foods so that surface areas remain exposed to the circulating air, allowing browning and crisping.
■Keep heat loss to a minimum by only opening the oven door 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 a toothpick.
■Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 different places.
■Before convection cooking, position the rack(s) according to the “Positioning Racks and Bakeware” section.
■When using more than one rack, position bakeware/ cookware on the racks to allow movement of the fan circulated air around the food. See the “Positioning Racks and Bakeware” section.
■If the oven is full, extra cooking time may be needed.
■For optimal cooking results, do not cover food with aluminum foil.
■When roasting poultry and meat, use a broiler pan and grid. It is not necessary to wait for the oven to preheat, unless recommended in the recipe.
A
B
A. Broiler grid
B. Broiler pan
ConvectBake
(onsomemodels)
Use Convect for single or multiple rack baking. When convection baking, enter your normal baking temperature. The control will automatically reduce the set oven temperature by 25°F (15°C) (even though normal baking temperature is displayed).
To Set Convect Bake:
1.Press CONVECT BAKE.
“BAKE,” and the Fan icon will flash. “000” will flash in the display.
2.Select the oven temperature.
Press AUTOSET 0 for 350°F (175°C) or the appropriate number pads. Each additional press of the Autoset pad will increase the temperature by 25°F (15°C).
The oven temperature can be set between 170°F and 550°F (75°C and 288°C).
3.Press CONVECT BAKE again or wait 4 seconds.
“BAKE” will stop flashing. “100°” (35°C) or the actual oven temperature if over 100°F (35°C) will display. The temperature will rise in 5° increments until the preset temperature is reached.
The Fan icon will start to rotate.
Allow the oven to preheat for 8 to 15 minutes.
When the set oven temperature is reached, one long beep will sound. The set temperature will display.
To recall the set temperature during preheat, press CONVECT BAKE.
4.Place food in the oven.
5.Press CANCEL when finished.
6.Remove food from the oven.
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