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16
BROIL
Heat radiates from the broiler located at the top of the oven cavity. 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.
CONVECTION BROIL
The top burner 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. With
Convection Broil, the broil burner comes on and runs for 3 minutes and then shuts off.
Then, the convection fan comes on for 1 minute and circulates the heated air. This cycle
repeats over and over until the broil cycle is shut off.
Use this setting for broiling thick cuts of meats.
infrared broil
convection broil
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.
To Use Broil or Convection Broil
1. Arrange the oven rack in the desired position before turning broiler on.
2. Center the food on a cold broiler pan. Place broiler pan in oven.
3. Set the oven function selector to “Broil” or “Convection Broil”.
4. Set the oven temperature control knob to “Broil”.
5. Close the door. There is not a detent to hold the door in the open broil stop position as only closed door broiling is recommended
for this range. With closed door broiling the broil element might cycle on and off if an extended broiling time is required.
Note: With Convection Broil, the broil burner comes on and runs for 3 minutes and then shuts off. Then, the convection fan comes
on for 1 minute and circulates the heated air. This cycle repeats over and over until the broil cycle is shut off.
Broiling
Broiling Tips
• ALWAYS use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the
cooking surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on first side for slightly more than half the recommended time, season, and turn. Season second side just before removing.
• ALWAYS pull rack out to stop position before turning or removing food.
• Use tongs or a spatula to turn meats. NEVER pierce meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated oven
after broiling.
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