Loading ...
Loading ...
Loading ...
26
CONV BROIL (Convection Broil)*
The top element 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.
*Note: This function uses a high-speed convection fan for optimum cooking performance. Some
noise may be noticed from this high fan speed. This is normal.
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 off 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.
VDR/CVDR Dual Fuel Ranges
Broiling
To Use Broil or Convection Broil
1. Arrange the oven rack in the desired position before turning broiler on.
2. Center the food on a cold broiler pan and grid. Place broiler pan in oven.
3. Set the oven temperature control knob to “Broil”. Turn on the convection fan switch if you wish to convection broil.
4. Close the door.. Only use closed door broiling. With closed door broiling the broil element might cycle on and off if an extended broiling
time is required. A built-in smoke "eliminator" in the top of the oven helps reduce smoke and odors.
Broiling Tips
• ONLY use closed door broiling.
• ALWAYS use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the cooking
surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on first side for slightly more than half the recommended time, season, and turn. Season second side just before removing.
• ALWAYS pull rack out to stop position before turning or removing food.
• Use tongs or a spatula to turn meats. NEVER pierce meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated oven after
broiling.
Loading ...
Loading ...
Loading ...