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Convection broiling
Convection broiling is actually high-
temperature convection roasting. Use this
setting when broiling thick cuts of meat.
Results are similar to those you get when
using a rotisserie.
1. Position rack.
See "Thermal broiling chart" later in this
section for recommended rack positions.
2. Preheat broiler for 5 minutes
before using.
3. Press Convection Broil pad.
4. Set temperature (optional).
Do this step if you want to set a tempera-
ture (up to 500°F [260°C]) other than
450°F (232°C).
NOTE:
See your convection oven cook-
book for temperature recommendations.
5. Start oven.
NOTES:
•
If you want to change the convection
broiling temperature after broiling has
begun, repeat Steps 3, 4, and 5.
•
The fan will be delayed for 1 minute
to provide good ignition.
•
The fan will cycle on and off during
convection broil.
48
C
Y
aring for
our
Oven
PRESS
CONVECTION
BROIL
PRESS
4
0
0
PRESS
START
YOU SEE
NIGHT LIGHT
O
F
DEHYDRATE
ON
ENTER
COOK TEMP
(or 235°C)
YOU SEE
NIGHT LIGHT
O
F
DEHYDRATE
ON
ENTER
COOK TEMP
(example shows 400°F
[204°C] temperature
setting)
YOU SEE
NIGHT LIGHT
O
F
DEHYDRATE
ON
ENTER
COOK TEMP
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