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24
Tips
▯ Preheating the oven is not necessary.
▯ Use the same temperature as indicated in the recipe.
▯ Check doneness early, since roasting time may
decrease.
▯ Do not cover meat or use cooking bags.
▯ Use a broil pan with a rack and grid or a shallow,
uncovered pan with a rack for roasting.
▯ Use a meat thermometer to determine the internal
temperature of the meat.
▯ If the meat is browned to your liking, but is not yet
done, foil can be placed over the meat to prevent over-
browning.
▯ Let meat stand covered with foil for 10–15minutes
after removing it from the oven.
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 for 3–4minutes. Do not preheat for
more than 5minutes.
▯ Steaks and chops should be at least 1^" thick.
▯ Use the broil pan and grid or a deep pan with a metal
rack for broiling.
▯ 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 cooking time. Fish does not need to be
turned.
▯ Never use heat-proof glass (Pyrex®); it cannot tolerate
the high temperature.
Broil
Broil uses intense heat radiated from the upper element.
Broil mode is best suited for cooking thin, tender cuts of
meat (1" or less), poultry and fish. It can also be used to
brown breads and casseroles. Always broil with the door
closed.
The benefits of broiling include:
▯ Fast and efficient cooking.
▯ Cooking without the addition of fats or liquids.
Tips
▯ Preheat oven for 3–4minutes. Do not preheat for
more than 5minutes.
▯ Steaks and chops should be at least 3/4" thick.
▯ Brush fish and poultry with butter or oil to prevent
sticking.
▯ Use broiler pan with grid when broiling.
▯ 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 cooking time. Fish does not need to be
turned.
▯ When browning the top of casseroles, use only metal
or glass ceramic dishes.
▯ Never use heat-proof glass; it cannot tolerate the high
temperature.
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