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Page. 41
Utensils
• Your appliance comes with a large two-piece broiler
pan. The slotted grid allows drippings to flow into the
lower pan, away from the intense heat of the broil
element, minimizing spattering, smoking, and the
chance of a grease fire. DO NOT cover the slotted
grid (top) with aluminum foil.
• Use metal or glass-ceramic bakeware when top
browning casseroles, main dishes, or bread.
• DO NOT use heat-proof glass or pottery. This type of
glassware cannot withstand the intense heat of the
broil element.
NOTE: It is not possible to use the bake mode and broil
mode simultaneously. When one mode is on, the other
mode cannot be turned on.
Convection broil
About convection broil
Convection broil is similar to broil. It combines intense
heat from the upper element with heat circulated by a
convection fan.
Convection broil mode is well suited for cooking thick,
tender cuts of meat, poultry and fish. Convection broil is
not recommended for browning breads, casseroles and
other foods. Always use convection broil with the door
closed.
In addition to the benefits of standard broiling, convection
broiling is faster.
Tips:
• Preheat oven 3-4 minutes. Do not preheat for more
than 5 minutes.
• Meat should be at least 1½'' thick. Use the broil pan
and grid included with your oven.
• Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
• Turn meats (other than fish) once during the
recommended cook time.
Convection bake
About convection bake
Convection bake is similar to bake. Heat comes from the
lower heating element. The main difference in convection
baking is that the heat is circulated throughout the
appliance by the convection fan.
Tips:
• To convert most recipes for baked items (cookies,
cakes, pies, etc.); reduce the oven temperature by
25°F.
• For meats and poultry, the temperature should not be
reduced. The same temperature recommended in
recipes and cooking charts for meats and poultry
should be used.
• Low, shallow bakeware should be used with
convection cooking. This allows the heated air to
circulate around the food.
• When baking on more than one rack, cookie sheets
should not be staggered; round cake pans should be
staggered.
• Any food cooked uncovered will brown evenly and
form a nice crust. Foods in covered dishes (casseroles,
pot roast) or delicate custards do not benefit from
convection cooking.
• For small items such as cookies, check to see if they
are done one to two minutes before the recipe time.
For larger baked items such as cakes, check five to six
minutes before the time indicated on the recipe.
• Large meat or poultry items may cook up to 30
minutes less than the suggested time so check them
so they will not be over baked.
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