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_._singand Caring forYour Oven
7. When broiling is done,
turn off oven.
PRESS YOU SEE
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Variable temperature broiling
o If food is cooking too fast or you want o Fish and chicken are some foods that
the food to broil slower from the start, set may cook better if you use lower broiling
the broil temperature between 170°F temperatures.
(77°C) and 325°F (163°C). These tem-
perature settings allow the broil heating
element to cycle and to slow cooking.
The lower the temperature, the slower
the cooking.
Convection broiling
Convection broiling is actually
high-temperature convection roasting,
combining fan-circulated hot air with the
direct heat of the broiler element. Use this
setting when broiling thick cuts of meat.
Results are similar to those you get when
using a rotisserie.
1. Position rack.
See "Thermal broiling chart" later in this
section for recommended rack positions.
2. Put food in oven.
Place food on grid in broiler pan and
place in center of the oven rack. Turn
the pan so the long side is parallel to
the oven door for the most even heat
and the best airflow.
I 1
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3. Close door.
NOTE: Do not try to convection broil with
the door open. The fan will not operate.
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