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25
Operation
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.
VDR/CVDR Dual Fuel Ranges
Broiling
Rack Positions for Broiling
The broiler uses heat rays to help cook the food. Because these rays travel
only in straight lines, the effective cooking area of the broiler is reduced
when using the higher rack position. At high-rack positions, the rays cannot
reach all corners of the broiler grid, so larger pieces of meat might not broil
sufficiently at the outer edges. The effective cooking areas on the broiler
grid for each rack position is shown.
Note: Position 6 is the closest to the broiler and position 1 is the closest to the
oven bottom.
25%
35%
50%
65%
80%
95%
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