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22
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 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.
Broiling
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.
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 selector to desired broiling function and the temperature control knob to “Broil”.
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.
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