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25
BROIL (Infrared Broil)
The broil burner at the top of the oven heats the metal screen until it glows. Heat radiates from
the GourmetGlo™ infrared broiler located at the top of the oven cavity. 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.
CONVECTION BROIL (Infrared Convection Broil)
The top burner operates at full power. This function is exactly the same as regular broiling with
the additional benefit of air circulation by the motorized fan in the rear of the oven. Smoke is
reduced since the airflow also reduces peak temperatures on the food. Use this setting for
broiling thick cuts of meats.
VGR Gas Ranges
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops, and patties.
Broiling speed is determined by the distance between the food and the broil element. Choose the rack position based on desired results.
Only use close door broiling
Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat 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 flavor inside with less shrinkage.
Broiling
Rack Positions for Broiling
The broiler uses heat rays to help cook the food. Because these rays travel only
in straight lines, the effective cooking area of the broiler is reduced when using
the higher rack position. At high-rack positions, the rays cannot reach all
corners of the broiler grid, so larger pieces of meat might not broil sufficiently
at the outer edges. The effective cooking areas on the broiler grid for each rack
position is shown.
Note: Position 6 is the closest to the broiler and position 1 is the closest to the
oven bottom.
25%
35%
50%
65%
80%
95%
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