WOS72EC0HB User Manual

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Broiling

When broiling, no preheating is necessary unless recommended

otherwise in the recipe. Position food on grid in a broiler pan, and

then place it in the center of the oven rack. Close the oven door

toensure proper broiling temperature.

NOTE: Odors and smoke are normal the rst few times the oven

isused or if the oven is heavily soiled.

Changing the temperature when broiling allows more precise

control when cooking. The lower the broil setting, the slower

thecooking. Thicker cuts and unevenly shaped pieces of meat,

sh and poultry may cook better at lower broil settings. Place

thefood in the upper or lower oven. Refer to the “Positioning

Racks and Bakeware” section for more information.

On lower settings, the broil element will cycle on and off

tomaintain the proper temperature.

■ For best results, use a broiler pan and grid. It is designed

todrainjuices and help avoid spatter and smoke.

If you would like to purchase a broiler pan, one may

beordered. Please refer to the “Accessories” section

formoreinformation.

Convection Cooking

In a convection oven, the fan-circulated hot air continually

distributes heat more evenly than the natural movement of air

inastandard thermal oven. This movement of hot air helps

maintain a consistent temperature throughout the oven, cooking

foods more evenly, crisping surfaces while sealing in moisture

andyielding crustier breads.

During convection cooking, the bake, broil and convection

(trueconvection only) elements cycle on and off in intervals to

maintain the oven temperature, while the fan circulates the hot air.

If the oven door is opened during convection cooking, the fan

willturn off immediately. It will come back on when the oven

dooris closed.

NOTE: The oven door must be closed for convection broiling.

Position the racks according to the “Positioning Racks and

Bakeware” section before starting convection cooking.

With convection cooking, most foods can be cooked at a lower

temperature for a shorter length of time. These adjustments can

be made using the following chart.

Setting Guidelines

Convect Bake Reduce the standard baking temperature

25°F (15°C).

Convect Roast Use standard recipe temperature. Cooking

time may be reduced by 15% to 30%

with Convect Roast so the food should be

checked for doneness early.

Convect Broil Use standard recipe temperature. Cooking

time may be reduced so the food should

be checked for doneness early.

Convert Time/Temp

Convection temperatures and times differ from those of

standardcooking. The Convert Time/Temp convection

featureisafunction that converts a standard thermal bake

orroast cook time and temperature into an ideal cook time

andtemperature for convection cooking. The displayed time

andtemperature will be the converted for convection values.

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User Manual - Page 11