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Broiling
1. Arrange the oven rack(s} in the
desired position(s}, see the
broiling chart in the Convection
Oven Cookbook for
recommended rack placement.
2. Place food on grid in broiler pan
and place in center of the oven
rack. Turn the pan so the long
side is parallel to the oven door
for the best heat distribution and
airflow.
3. Turn the Selector to BROIL. Do
not preheat the broiler.
4. Set the Temperature Control to
the desired temperature. (See the
broiling chart in the Convection
Oven Cookbook for
recommended temperatures.}
5. Turn the Econo/Maxi Broil Knob
to desired setting.
6. Position the oven door at the
Broil Stop position.
Be sure to turn the Selector to OFF
and the Temperature Control fully
counterclockwise when broiling is
completed.
Convection Broiling
Convection broiling is actually high-
temperature convection roasting. It
is used when broiling thick cuts of
meat. Results are similar to those
obtained when using a rotisserie.
1. Arrange the offset oven rack in
the #2 rack position.
2. Place meat on grid in broiler pan
and place in center of the oven
rack. Turn the pan so the long
side is parallel to the oven door
for best heat distribution and
airflow.
3. Turn the Selector to CONV
BROIL. Do not preheat the
broiler.
4. Set the Temperature Control to
the desired temperature. (See the
convection broiling chart in the
Convection Oven Cookbook for
recommended temperatures. }
5. Turn the Econo/Maxi Broil Knob
to the desired setting.
6. Close the oven door completely.
7. Turn meat over approximately
halfway through broiling time.
Be sure to turn the Selector to OFF
and the Temperature Control fully
counterclockwise when broiling is
completed.
Broiling tips:
¢ Always start broiling with a cold
broiler pan for even results.
©To retain more natural juice, do
not pierce meat with a fork.
© Trim the outer layer of fat from
steaks and chops.
Slit fatty edges to prevent meat
from curling during broiling.
¢ Brush food with butter, sauce or
seasoning, if desired, several times
during broiling.
© Grease the broiler pan grid when
broiling fish to prevent sticking.
AWARNING
Fire Hazard
¢ Place meat the correct
distance from the element.
Meat placed too close to the
element may spatter,
smoke, burn or catch fire
during broiling.
To ensure adequate grease
drainage, do not use cookie
sheets or similar pans for
broiling. Also, covering the
broiler grid with foil is not
recommended.
Poor
drainage of grease may
result in fire. If foil is used,
cut slits in foil to
correspond with all
openings in broiler grid.
Grease can then drain away
and cool in pan.
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