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20
Using the Oven
CONV BROIL* (Convection Broil)
The top element 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.
*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 o 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.
convection broil
high broil
medium broil
low broil
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 (LOW, MED or HI BROIL) 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.
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 function selector to desired broiling function and the temperature control knob to “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.
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