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15
Broiling
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 or
on the top rack. “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 bene t of air circulation by the motorized fan in the rear
of the oven. Smoke is reduced since the air ow also reduces peak temperatures on
the food. Use this setting for broiling thick cuts of meats.
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 at 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 avor 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. Place broiler pan in oven.
3. Set the oven temperature control knob to “Broil”. Turn on the convection fan switch if you wish to convection 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 o . With closed door broiling the broil element might cycle on and o if an extended broiling time is
required. A built-in smoke "eliminator" in the top of the oven helps reduce smoke and odors.
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 re.
•To keep meat from curling, slit fatty edge.
• Brush chicken and sh with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on rst 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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