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28
Grid
Broiler Pan
Figure 1
Shouldanovenreoccur,closetheovendoor
andturnofftheoven.Iftherecontinues,throw
bakingsodaonthereoruseareextinguisher.
DO NOT putwaterorouronthere.Flourmay
beexplosiveandwatercancauseagreasereto
spread and cause personal injury.
Setting Oven Controls
Usethismodeforthickercutsofmeat,shandpoultry.
The Convection Broiling gently browns the exterior and
seals in the juices. Convection broiling uses the broil
element and a fan to circulate the oven’s heat evenly
and continuously within the oven. The temperature
probe cannot be used in this cooking mode. The oven
can be programmed for Convection Broiling at any
temperature between 300°F to 550°F with a default
temperature of 550°F.
Convection broiling
For optimum browning, preheat the broil element
for 2 minutes.
Broil one side until the food is browned; turn and
cook on the second side. Season and serve.
Always pull the rack out to the “stop” position be-
fore turning or removing food.
Always use the broiler pan and its grid when broil-
ing. It allows the dripping grease to be kept away
from the high heat of the broil element (see Figure
1).
DO NOT use the broil pan without the insert. DO
NOT cover the broil pan insert with foil. The
exposedgreasecouldcatchre.DO NOT use the
roasting rack when broiling.
Convection broiling is generally faster than con-
ventional broiling. Check for doneness at the
minimum recommended time.
Convection Broiling Tips
IMPORTANT
Always use this cooking mode with the oven door
closed or the fan will not turn on.
To set a Convection Broil Temperature
of 550°F:
1. Arrange interior oven racks.
2. Select oven by pressing UPPER OVEN
UPPER
OVEN
.
3. Press CONVECTION BROIL
.
4. Press START
.
5. Place food in the oven after 2 minutes.
6. Turn food when the top side is browned and cook
on the second side.
7. Remove food. Always use oven mitts when
removing hot pans from the oven.
8. Press CANCEL
to stop or cancel the
Convection Broil feature at any time.
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