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English 27
Broil
The Broil mode is best suited for cooking thin, tender cuts
of meat (1" or less), poultry and fish. It can also be used to
brown breads and casseroles. Always broil with the door
closed. The benefits of broiling include:
• Fast and efficient cooking.
• Cooking without the addition of fats or liquids.
Tips:
• Preheat oven 3–4 minutes. Do not preheat for more
than 5 minutes.
• Steaks and chops should be at least ¾" thick.
• Brush fish and poultry with butter or oil to prevent
sticking.
• Use a broil pan and grid, or a deep pan with a metal
rack, for broiling.
• Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
• Turn meats (other than fish) once during the
recommended cook time. Fish does not need to be
turned.
• When top browning casseroles, use only metal or glass
ceramic dishes such as CorningWare ®.
• Never use heat-proof glass (Pyrex ®); it cannot tolerate
the high temperature.
• For broil times, refer to the Meat/Poultry Cooking
Chart.
Convection Broil
The Convection Broil mode is well suited for cooking thick,
tender cuts of meat, poultry and fish. Convection Broil is
not recommended for browning breads, casseroles and
other foods. Always use convection broil with the door
closed.
In addition to the benefits of standard broiling, convection
broiling is faster.
Tips:
• Preheat oven 3–4 minutes. Do not preheat for more
than 5 minutes.
• Steaks and chops should be at least 1 1/2" thick.
• Use a broil pan and grid, or a deep pan with a metal
rack, for broiling.
• Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
• Turn meats (other than fish) once during the
recommended cook time. Fish does not need to be
turned.
• Never use heat-proof glass (Pyrex ®); it cannot tolerate
the high temperature.
• For Convection Broil times, refer to the Meat/Poultry
Cooking Chart.
Proof
• No preheat is necessary.
• Proofing is the rising of yeast dough.
• The Proof Dough mode temperature range is 85° F to
125° F.
• The default temperature in the Proof Dough mode is
100° F.
• Loosely cover the bowl or pan and use any rack that
accommodates the size of the container.
• Keep the oven door closed and use the oven light to
check the rising of the dough.
(
Broil uses intense heat radiated from
the upper element.
7
Convection Broil is similar to Broil. It
combines intense heat from the upper
element with heat circulated by a
convection fan.
$
In Proof, the oven uses the lower
element to maintain a low
temperature to proof bread or other
yeast doughs.
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