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Convection Broil
Convection Broil is similar to Broil. It
combines intense heat from the upper
element with heat circulated by a
convection fan.
The 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.
• Steaks and chops should be at least 1 1/2" thick.
• Use a 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 once during the recommended cook time.
• Never use heat-proof glass (Pyrex ®); it cannot tolerate
the high temperature.
• For Convection Broil times, refer to the Meat/Poultry
Cooking Chart.
Proof Dough
In Proof Dough, the oven uses the
lower element to maintain a low
temperature to proof bread or other
yeast doughs.
• Proofing is the rising of yeast dough.
• The Proof Dough mode temperature range is 85 °F to
125 OF.
The default temperature in the Proof Dough mode is
100 OF.
Loosely cover the bowl or pan and use any rack that
accommodates the size of the container.
Keep the oven door closed and use the oven light to
check the rising of the dough.
Warm
In Warm, the upper and lower
elements maintain a low temperature
in the oven cavity in order to keep
food at serving temperature.
• Use the Warm mode to keep cooked foods hot until
ready to serve for up to one hour.
• Warm mode temperatures are 150 °F to 225 °R
• The default temperature in the Warm mode is 170 °R
• Foods that must be kept moist should be covered with
a lid or aluminum foil.
CAUTION
When using Warm mode, follow these guidelines:
Do not use the Warm mode to heat cold food.
Be sure to maintain proper food temperature.
The USDA recommends holding hot food at
140 °F or warmer.
DO NOT warm food longer than one hour.
• No preheat is necessary.
English 27
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