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24
BROIL (Infrared Broil)
The broil burner at the top of the oven heats the metal screen until it glows. Heat radiates
from the GourmetGlo™ infrared 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 (Infrared 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. Use this
setting for broiling thick cuts of meats.
Operation
VGR/CVGR Gas Ranges
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
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