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20
Operation
Broiling
convection broil
high broil
medium broil
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.
low broil
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