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Operating the oven
Operating the oven
Broiler Operation
CAUTION
Door must be closed during broiler operation.
Broiling is a method of cooking tender cuts of meat directly under the infrared broiler in the oven.
Broiling in the oven is accomplished with the oven door closed. It is normal and necessary for some
smoke to be present to give the food a broiled flavor.
If you open the oven door to check the food, have it open for as short a time as possible. This is to
prevent the control panel from overheating and prevents meltedknobs.
Use both the broil/roast pan and slotted grid supplied. The grid helps to reduce smoking and splatter
by letting grease drip into the bottom of the pan, away from intense heat. To prevent food sticking,
spray the grid with a light coating of non-stick cookingspray.
Preheating
Preheating is suggested when searing rare steaks (Remove the broiler pan before preheating with
the infrared broiler. Foods will stick to hot metal). To preheat, turn the “Oven” selector knob to the
“Broil” position. Wait for the burner to become hot, approximately 2 minutes. Preheating is not
necessary when broiling meat well-done.
3.Preheat the oven to the temperature stated in the recipe. Depending on the temperatureand
the size of the oven, preheating will vary. For better cooking performance and exact oven
cavity temperature, preheating time will be 10 mins per 100 Degrees.
4.Arrange pans and food items evenly on the shelves. Make sure pans do not touch each
other or the sides of the oven. When baking a single item, always center the item on the
oven shelf. If baking on multiple shelves, make sure you stagger items on the shelves so
that one is never directly above another.
5.When baking using convection, either reduce the temperature stated in the recipe and leave
the baking time unchanged or reduce the baking time by several minutes and leave the
temperature unchanged. For foods with a baking time of over an hour, reducing both the
temperature and time slightly may give the best results.
6.Dark metal baking pans or those with a dull finish absorb heat faster than shiny pans, and
are excellent for pies and breads, or anything that needs browning or a crisper crust.
7.A shiny finish may work best for foods that require lighter, delicate browning (e.g. cakes and
cookies), as it reflects some heat and gives a less intense bakingsurface.
8. Avoid opening the oven door frequently during baking.
*
For best results use the broiler pan. The pan is used to catch grease spills and has a cover
to prevent grease splatter.
*
The convection fan circulates heated air over and the around the food being roasted,
sealingjuices quickly for a moist and tender product while, at the same time, creating a rich
golden-brown exterior.
*
Use the broil/roast pan and slotted grid supplied with the range when roasting to elevate the
meat on a metal roasting rack. This allows hot air to circulate around the meat, browning it
more evenly like a rotisserie. A suitable roasting rack can be purchased through your HRG
distributer or by calling Customer Care.
*
When roasting larger items like a whole turkey, use only the pan and grid for greater stability.
To Broil
Broil one side until the food is browned; turn and cook on the second side. Season and serve.
Always pull the rack out to the “stop” position before turning or removing food.
Setting Broil
The “Oven” selector knob controls the Broil feature. When broiling, heat radiates downward from the
oven broiler for even coverage. The Broil feature temperature is 500°F (260°C).
The broil pan and insert used together allow dripping grease to drain and be kept away from the high
heat of the oven broiler. DO NOT use the broil pan without theinsert.
DO NOT cover the broil pan insert with foil. The exposed grease could catch fire.
To set the oven to Broil:
1. Place the broiler pan insert on the broiler pan. Then place the food on the broiler pan insert.
2.
Arrange the interior oven rack and place the broiler pan on the rack. Be sure to center the broiler
pan and position directly under the broil burner. If preheating the broil burner first, position the
broiler pan after the broil burner is preheated.
3. Turn selector knob to Broil.
The oven indicator light will remain on until the selector knob is turned to the off position or
the temperature control cycles off.
To Broil
Broil one side until the food is browned; turn and cook on the second side. Season and serve.
Always pull the rack out to the “stop” position before turning or removing food.
Broiling guidelines
Choose a suitable shelf position. To ensure that meat is cooked through rather than just browned on
the outside, broil thick pieces of meat and poultry on shelf positions 2 or 3. Use shelf position 4 for
thinner items that need less cooking time like steaks, chops, or hamburger patties.
When finishing off meals by browning the top under the broiler, use metal or glass-ceramic
bakeware. Do not use heatproof glass or earthenware, as these cannot withstand the intense heat of
the broiler.
Center the item in the oven, so that it is directly under the broiler.
Convection Defrost
With temperature control off, a motorized fan in the rear of the oven circulates air. The fan
accelerates natural defrosting of the food without heat. To avoid illness and food waste, do not
allow defrost food to remain in the oven for more than two hours without being cooked.
Defrosting
To thaw uncooked frozen food, set the oven temperature to 100-150°F. Once thawed, cook
the food immediately and do not refreeze.
Toprevent liquid from thawing food dripping on the oven floor, be sure any uncooked food is
tightly wrapped in foil and/or placed in a heat proof container.
Convection Dehydration
With the temperature control on 175°F, warm air is radiated from the bake burners on the
bottom of the oven cavity and is circulated by a motorized fan in the rear of the oven.
The food dries by evaporation. Drying foods inhibits microbial growth and retains certain
enzymes.
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