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47
Operation
Broiling
Operation
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 or on the top
rack. 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.
convection broil
high broil
medium broil
46
Broiling
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.
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat.
It is used for small, individualized cuts such as steaks, chops, and
patties. Broiling speed is determined by the distance between the
food and the broil element. Choose the rack position based on desired
results.
Conventional broiling (LOW, MED or HI BROIL) is most successful for
cuts of meat 1-2 inches thick and is also more suitable for flat pieces of
meat. Convection broiling has the advantage of broiling food slightly
quicker than conventional. Convection broiling of meats produces
better results, especially for thick cuts. The meat sears on the outside
and retains more juices and natural flavor inside with less shrinkage.
To Use Broil or Convection Broil
1. Arrange the oven rack in the desired position before turning
broiler on.
2. Center the food on cold broiler pan and grid supplied with your
oven. Place broiler pan in oven.
3. Set the oven function to desired broiling function. Temperature is
pre-set to 550ºF (290ºC), 450ºF (230ºC), and 350ºF (180ºC).
4. Close the door. There is not a detent to hold the door in the open
broil stop position. With open door broiling, the broil element does
not cycle on and off. With closed door broiling, the broil element
might cycle on and off if an extended broiling time is required. A
built-in smoke ”eliminator” in the top of the oven helps reduce
smoke and odors.
low broil
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