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38
Convection Broil 4
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.
Temperature must be set within 450°-550°F to enable
Broil and Convection Broil.
Tips
▯ Preheat oven 3-4 minutes. Do not preheat for more
than 5 minutes.
▯ 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 cook time. Fish does not need to be
turned.
▯ Never use heat-proof glass (Pyrex®); it cannot tolerate
the high temperature.
▯ For Convection Broil times, refer to the Meat/Poultry
Cooking Chart.
Proof $
In Proof, the appliance uses the upper and lower
elements to maintain a low temperature to proof bread or
other yeast doughs.
▯ No preheat is necessary.
▯ Proofing is the rising of yeast dough.
▯ The Proof mode temperature is 85°F to 125°F.
▯ The default temperature in Proof mode is 100°F.
▯ Loosely cover the bowl or pan and use any rack that
accommodates the size of the container.
▯ Keep the 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 for up
to one hour until ready to serve.
▯ Warm mode temperatures are 150°F to 225°F.
▯ The default temperature in the Warm mode is 170°F.
▯ Foods that must be kept moist should be covered with
a lid or aluminum foil.
9 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
(60°C) or warmer.
▯ DO NOT warm food longer than one hour.
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