Loading ...
Loading ...
Loading ...
Conventional broiling is most successful for cuts of meat one to two inches thick, and is also suitable for flat pieces of meat.
High Broil
With this setting, heat radiates at full power from both broil elements, located in the top of the oven cavity. The distance between
the foods and the broil elements determines broiling speed. For fast broiling, place food as close as two inches from 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.
Medium Broil
With this setting, inner and outer broil elements pulse on and off to produce less heat for slow broiling. For slow broiling, allow
about four inches between the top surface of your food and the broil element. Slow broiling is best for chicken and ham. Use this
setting for broiling small and average cuts of meat.
Low Broil
This mode uses only a fraction of the oven’s available power to the inner broil element to produce delicate top-browning in only
three to four minutes on items such as meringue.
To Use Broil:
1. Arrange the oven rack in the desired position before turning the broiler on.
2. Place the food in the center of the cold broiler pan and grid supplied with your oven, and then place the broiler pan in the
oven.
3. Select “UPPER OVEN” or “LOWER OVEN.”
4. Set the Oven Function Selector to “BROIL.” Display will show “BROIL HIGH” and “ON” will flash. Medium and low displays
will show “CONV BROIL M” and “CONV BROIL L.”
5. Choose power level for BROIL:
a. For “HIGH BROIL,” press “SET.”
b. For “MEDIUM BROIL,” press down arrow key once. Display will change to MED, then press “SET.”
c. For “LOW BROIL,” press down arrow key twice. Display will change to LO, then press “SET.”
6. Close the door to the oven. 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 will help reduce smoke and odors.
7. When cooking is complete, press the “OFF” button for the selected oven.
Convection Broil
Convection broiling has the advantage of broiling food slightly more quickly than conventional. Convection broiling of meats also
produces better results, especially for thick cuts. This is because meat sears on the outside and retains more juices and natural flavor
inside with less shrinkage.
To Use Convection Broil:
1. Arrange the oven rack in the desired position before turning the broiler on.
2. Place the food in the center of the cold broiler pan and grid supplied with your oven, and then place the broiler pan in the
oven.
3. Select “UPPER OVEN” or “LOWER OVEN.”
4. Set the Oven Function Selector to “CONV. BROIL.” Display will show “CONV BROIL H” and “ON” will flash. Medium and low
displays will show “CONV BROIL M” and “CONV BROIL L.”
5. Choose power level for CONVECTION BROIL:
a. For “HIGH CONVECTION BROIL,” press “SET.”
b. For “MEDIUM CONVECTION BROIL,” press down arrow key once. Display will change to MED, then press “SET.”
c. For “LOW CONVECTION BROIL,” press down arrow key twice.
d. Display will change to LO, then press “SET.”
6. Close the door to the oven. 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 will help reduce smoke and odors.
7. When cooking is complete, press the “OFF” button for the selected oven.
Oven Off
The oven will continue operating until you press the “OFF” button for the oven you are using. For example, if you are cooking in the
“UPPER OVEN,” press the “OFF” button nearest this button on the control panel.
Broil Modes
20
Loading ...
Loading ...
Loading ...