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17
Broiling
CONVECTION BROIL (Infrared Convection Broil)
The top burner 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 overbrowning 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
high broil
medium broil
low broil
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