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19
Using the Oven
CONV BROIL (Convection Broil)
The top element operates at full power. This function is exactly the same as regular
broiling with the additional bene t of air circulation by the motorized fan in the rear
of the oven. Smoke is reduced since the air ow also reduces peak temperatures on
the food. Use this setting for broiling thick cuts of meats.
HI BROIL
Heat radiates from both broil elements, located in the top of the oven cavity, at full
power. The distance between the foods and the broil elements determines broiling
speed. For fast broiling, food may be as close as 2 inches (5 cm) to the broil element.
Fast broiling is best for meats where rare to medium doneness is desired. Use this
setting for broiling small and average cuts of meat.
MED BROIL
Inner and outer broil elements pulse on and o to produce less heat for slow
broiling. Allow about 4 inches (10 cm) between the top surface of the food and the
broil element. Slow broiling is best for chicken and ham in order to broil food without
over-browning it. Use this setting for broiling small and average cuts of meat.
LOW BROIL
This mode uses only a fraction of the available power to the inner broil element for
delicate top-browning. The inner broil element is on for only part of the time. Use
this setting to gently brown meringue on racks 3 or 4 in 3-4 minutes.
convection broil
HI
BROIL
hi broil
med broil
lo broil
Broiling directly exposes food to radiant heat (as over a re or on top of a grill). The heat is direct and intense, and it di ers from
baking or roasting in that only the top side of the food is exposed to the heat source.
Conventional broiling (LO, MED or HI BROIL) is most successful for cuts of meat 1-2 inches thick and is also more suitable
for at pieces of meat. Convection broiling has the advantage of broiling food slightly quicker than conventional.
Convection broiling of meats produces better results, especially for thick cuts. The meat sears on the outside and retains
more juices and natural avor inside with less shrinkage.
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