Broiling; Convection Cooking - Kenmore 664.4279 series Use & Care Manual

Broiling

NOTE: The convection fan will shut off when the oven door
is opened. If the oven door remains open for too long, the
heating elements will shut off until the oven door is closed.
All timers, including any active Cook Time or Timed Cook
functions, will continue to count down.
When broiling, preheat the oven for 2 minutes before putting
food in, 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.
IMPORTANT: Close the door to ensure proper broiling
temperature.
Lower broil temperature settings add to cooking time but
allow for more precise control of cooking. The lower the broil
setting is, the slower the cooking. Thicker cuts and unevenly
shaped pieces of meat, fish, and poultry may cook better at
lower broil settings. Use rack position 6 or 7 for broiling. 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
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to drain juices and help avoid spatter and smoke.
To purchase a broiler pan, Part Number 4396923 may be
ordered from sears.com. See the back cover of this Use
and Care Guide for additional contact information.
NOTE: Odors and smoke are normal the first few times the
oven is used or if the oven is heavily soiled.

Convection Cooking

NOTE: The convection fan will shut off when the oven door
is opened. If the oven door remains open for too long, the
heating elements will shut off until the oven door is closed.
All timers, including any active Cook Time or Timed Cook
functions, will continue to count down.
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 baking or roasting, the bake, broil, and
convection elements cycle on and off in intervals while the fan
circulates the hot air. During convection broiling, the broil and
convection elements cycle on and off.
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.
With convection cooking, most foods can be cooked at a
lower temperature and/or a shorter cooking time than in a
standard thermal oven. Use the following table as a guide.
Convection Mode Time/Temp. Guidelines
Convection Bake 25°F (15°C) lower temperature,
possible shortened cooking time
Convection Roast Cooking time shortened by up to 30%
Convection Broil Shortened cooking time
Convect Options
Convect Bake - multiple-rack baking or cookies, biscuits,
breads, casseroles, tarts, tortes, cakes
Convect Roast - whole chicken or turkey, vegetables, pork
roasts, beef roasts
Convect Broil - thicker cuts or unevenly shaped pieces of meat,
fish, or poultry
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