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GB
39
Broiling and convection broiling times are approximate and may vary slightly.
Cooking times are indicative and also depend on the thickness and the starting
temperature of the meat before cooking.
Broil Tips and Techniques
- Place rack in the required position needed before turning on the oven.
- Use Broil mode with the oven door closed.
- Preheat oven for 5 minutes before use.
- Use the 2-piece broil pan.
- Turn meats once halfway through the cooking time (see convection broil chart).
Broiling and convection broiling times are approximate and may vary slightly.
Cooking times are indicative and also depend on the thickness and the starting
temperature of the meat before cooking.
Dehydrate Tips and Techniques
- Dehydrating can be done using the Dehydrate mode. A lower temperature is used and
the circulating heated air slowly removes the moisture for food preservation.
- The Dehydrate mode temperature is pre-programmed at 140ºF (60ºC).
- The Dehydrate mode temperatures available are 120ºF (50ºC) to 160ºF (70ºC).
- Multiple racks can be used simultaneously.
- Some foods require as much as 14-15 hours of time to fully dehydrate.
- Consult a food preservation book for specific times and the handling of various foods.
- This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.
- Drying screens can be purchased at specialty kitchen shops.
- By using paper towels, some food moisture can be absorbed before dehydrating
begins (such as with sliced tomatoes or sliced peaches).
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