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19
Convection Broiling
Wall Oven
Convection Broil is good for broiling fish or
smaller cuts of meat. The door must be closed
when Convection Broiling. When set on
Convection Broil, both top elements operate
whenever heating. (Fan operates.)
If the meat has fat or gristle around the
edge, cut vertical slashes through both
about 2″ apart. If desired, the fat may be
trimmed, leaving a layer about 1/8″ thick.
Place the meat or fish on the broiler grid
in the broiler pan. Always use the grid so
that any fat will drip into the broiler pan;
otherwise the juices may become hot
enough to catch on fire.
Turn the Mode Selector Knob to NORMAL.
Using the Temperature Control Knob, set
the desired temperature, up to 500°F. Most
broiling is done at temperatures above
400°F.
Turn the Oven Control Knob to
CONVECTION BROIL.
Turn the food only once during broiling.
Check the food for doneness at the
minimum time on the recipe. Cook
longer if necessary.
Use caution when reaching into the oven
during broiling, as areas above the door may
be hot.
Turn the Oven Control Knob to OFF when
convection cooking is finished.
The OVEN ON light and the oven interior
lights turn on and remain on until the Oven
Control Knob has been turned to OFF.
The HEATING light will come on and stay on
until the oven temperature reaches the pre-set
temperature. This light will CYCLE on and off
during the remainder of the cooking process.
NOTE:
• You will hear a convection fan while cooking
with this feature.
• A cooling fan will turn on to cool internal
parts. This is normal, and the fan may
continue to run even after the oven is
turned off.
How to set
the oven for
convection
broiling
Single oven controls shown.
Mode Selector Knob Temperature Control Knob Oven Control Knob
Aluminum
foil
You can use aluminum foil to line the broiler
pan and broiler grid. However, you must mold
the foil tightly to the grid and cut slits in it just
like the grid.
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