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To Broil:
Before broiling or custom broiling, position the rack according to
the Broiling Chart.
Position food on the grid in the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
It is not necessary to preheat the oven before putting food in,
unless recommended
in the recipe.
Close the door.
1. On double oven models only, press UPPER OVEN or LOWER
OVEN.
2. Press CUSTOM BROIL.
3. Press START/ENTER.
The set oven temperature will appear on the oven display
until the oven is turned off.
4. Press UPPER OFF, LOWER OFF or OFF/CANCEL when
finished cooking.
To Custom Broil:
Changing the temperature when custom broiling allows more
precise control when cooking. The lower the temperature,
the
slower the cooking. Thicker cuts and unevenly shaped pieces of
meat, fish and poultry may cook better at lower broiling
temperatures.
1. On double oven models only, press UPPER OVEN or LOWER
OVEN.
2. Press CUSTOM BROIL.
3. Press the TEMP "up" or "down" arrow pad to enter a
temperature other than 500°F (260°C). The broil range can be
set between 170°F and 500°F (75°C and 260°C).
4. Press START/ENTER.
The set oven temperature will appear on the oven display
until the oven is turned off.
5. Press UPPER OFF, LOWER OFF or OFF/CANCEL when
finished cooking.
BROILING
CHART
For best results, place food 3 in. (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual foods and tastes. Recommended
rack positions are
numbered from the bottom (1) to the top (5). For diagram, see the
"Positioning
Racks and Bakeware" section.
COOK
RACK
TIME
FOOD
POSITION
minutes
SIDE 1
SIDE 2
Chicken
bone-in pieces
3
17-20
17-20
boneless breasts
4
11-16
11-16
Fish
Fillets %- _/2in.
4
8-10
4-5
(.6-1.25 cm) thick
Steaks 3/4-1 in.
4
16-18
8-9
(2-2.5 cm) thick
Frankfurters
4
5-7
3-4
*Ground meat patties
3/4in. (2 cm) thick
well done
4
13-14
7-8
Ham slice, precooked
_/2in. (1.25 cm) thick
4
8-10
4-5
Lamb chops
1 in, (2.5 cm) thick
4
14-17
8-9
10
COOK
RAC K
TI M E
FOOD
POSITION
minutes
SIDE 1
SIDE 2
Pork chops
1 in. (2.5 cm) thick
4
20-22
10-11
Steak
1 in. (2.5 cm) thick
medium rare
4
14-15
7-8
medium
4
15-16
8-9
well done
4
18-19
9-10
* Place up to 12 patties, equally spaced, on broiler grid.
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 maintains a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C) and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
•
It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
•
Keep heat loss to a minimum by only opening the oven door
when necessary.
•
Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
•
Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as a
toothpick.
•
Use a meat thermometer
or the temperature
probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in two or three places.
2
3
1. Broil element
2. Convection
fan
3. Bake element
During convection
baking or roasting, the bake and broil
elements cycle on and off in intervals to maintain the oven
temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection
baking or roasting,
the bake and broil elements and fan will turn off immediately.
They will come back on once the door is closed.
•
For optimal cooking results, do not use aluminum foil.
•
Reduce recipe temperature
25°F (14°C). The cook time may
need to be reduced also. See the cookbook supplied with
this oven for more information.
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